Routine
Sep 3, 2025
3 recorded violations
Official wording
3-501.16 Cold Hold - observed time/temperature control foods in several cooling units on the cooking line at temperatures ranging from 45F to 57F. Manager and staff stated the items have been in cooling units for less than a couple of hours. Facility lost power for approximately 30 minutes. Time/temperature control for food safety shall be held at 41F or below at all times during cold holding. Talked to manager and Chef about different ways to ensure time/temperature control foods are kept at 41F or below at all times during cold holding.
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 several trays inside the walk-in cooling unit with cooked potatoes, stalked on top of each other while cooling. Facility shall use proper cooling methods to ensure food is cooled down at the proper time and temperature. Talked to Chef and he spaced the trays with cooked potatoes for proper and rapid 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
3-602.12 Food Allergens. The facility doesn't have a written notification for the major food allergens. Provide written notification customers of serving some of the major food allergens. Provided handout.
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