Routine
Sep 3, 2025
2 recorded violations
Official wording
3-501.14 Cooling. Observed cooked meatloafs inside the walk-in cooling unit in a cooling rack in single-use plastic containers and covered at 87°F not allowing to cool within the proper time and temperature. Cooked time/temperature control for safety food shall be cooled: within 2 hours from 135ºF to 70°F and within a total of 6 hours from135ºF to 41°F or less. Talked to the kitchen manager and aked her to check cooling temperatures to make sure foods are porperly cooling.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial wording
3-501.15 Cooling methods. Observed cooked meatloafs inside the walk-in cooling unit in a cooling rack in single-use plastic containers and covered at 87°F not allowing to cool within the proper time and temperature. Cooling shall be accomplished in accordance with the time and temperature criteria specified under 3-501.14 by using one or more of the following methods based on the type of food being cooled. Talked to the kitchen manager about not covering continers while cooling food
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from Boulder County Public Health, Sep 3, 2025 · Original Source