Routine
Sep 3, 2025
4 recorded violations
Official Wording
8-201.13 HACCP - The facility is preparing carne seca and selling it to the public without a HACCP plan.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
2-102.11 Employee knowledge. The employee cooking the salsas did not know the propwr time/temperature for coolong
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
5-205.11 Hand sink accessible the hand sink at the end of the meat line is obstructed with large equipment not easily movable.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial Wording
3-501.16 Cold hold. Observed raw meat sitting in the dry storage room at 72F since yesterday.
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