Routine
Sep 3, 2025
2 recorded violations
Official wording
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Chicharrónes made in house were observed in the kitchen outside of temperature control at 70°F. Except during preparation, cooking, or cooling, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained at 41°F or less at all times. Chicharrónes discarded, education provided.
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
8-201.13 When a HACCP Plan is Required Facility is taking raw pig skin, frying it, and rendering it shelf stable without a HACCP plan. Rendering a time control for safety food, such as pig skin, shelf stable requires a HACCP plan with a variance. Chicharrónes (shelf stable fried pig skin) discarded at time of inspection. Education provided.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boulder County Public Health, Sep 3, 2025 · Original Source