Routine
Sep 3, 2025
1 recorded violation
Official wording
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). Refrigerated display unit holding fish had salmon at 48*F for sale from the previous day. Except during preparation, cooking, cooling, hot holding, or when time is used as the public health control time/temperature control for safety food shall be maintained at 41 degrees f or less. Item discarded by manager. The other items in the cooler were at temp.
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