Routine
Sep 3, 2025
4 recorded violations
Official wording
3-501.16 Cooked rice and vegetable cakes were stored in a plastic bag in the hot hold holding unit and were tested at 70°F at time of inspection. The food had been put in the hot holding unit 1 hour before and was sitting ontop of another bag in the hot holding unit out of the steam table water. Foods must be maintained at 135°F or above at all times when hot holding. An employee moved the rice cakes to the walk in refirgerator for rapid cooling and cold holding at time of inspection.
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
3-501.16(A)(2) Cooked chicken tenders were observed sitting on a rack at room temperature near the front kitchen food preparation line and were tested at 60°F. Cooked rice and vegetable cakes were tested at 51°F in the front dining area self service refrigerator. Potentially hazardous foods must be maintained at 41°F or below when cold holding. The chicken had been out of temperature for roughly 2 hours and was moved to the walk in refirgerator for rapid cooling and proper cold holding at time of inspection. The rice and vegetable patties had been out of temperature for an unkown amount of time and were disposed of at time of inspection.
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
3-501.18 A container of cooked broth was incorrectly date marked with and expired date. Several food in prepared in the facility and stored in the walk in refrigerator were not properly date marked. Foods must be properly date marked at all times. An employee provided proper date marking for the food items at time of inspection.
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 A large container of boiled eggs in water was cooling in the walk in refrigerator and covered with a tight lid. The eggs were tested at 51°F and had been cooling for 2-3 hours. Foods must be properly cooled using approved techniques. An employee removed the lid and added ice to the container for rapid cooling at time of inspection.
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