Routine
Jul 27, 2026
3 recorded violations
Official Wording
3-501.16 Cold Hold. Observed time/temperature control foods in the cold bar at 47F such as juices; and the front food fridge ranging from 57F to 68F such as breakfast sandwiches and cooked eggs. Time/temperature control for food safety shall be maintained at 41F or lower at all times during cold holding. Staff stated the cooling units have not been working for several days. They will not use these units for time/temperature control foods until the cooling units are properly working.
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
7-102.11 Chemical labeling. Observed a couple of plastic spray bottles with a Chemical solution not labeled. All Chemical containers shall be properly labeled at all times. Manager labeled Chemical bottles immediately
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial Wording
4-301.11 Cooling Equipment. A couple of the cooling units are not properly working to maintain the proper cold temperatures for time/temperature control foods. All Equipment must be maintained and working properly at all times. Manager will talk to owner about the units.
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, Jul 27, 2026 · Original Source