Routine
Sep 3, 2025
2 recorded violations
Official Wording
3-501.16 The self-serve reach-in cooling unit in the back of the store was holding time/temperature control foods at 46°F. Time/temperature control for food safety shall be maintained at 41°F or less at all times during cold holding. Talked to the manager, and they disposed of all the time/temperature control foods inside the cooling unit.
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
4-302.12 The facility does not have a food thermometer to check food temperatures. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. Talked to the manager and highly suggested they get a digital infrared food thermometer.
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