Routine
Jun 26, 2026
4 recorded violations
Official Wording
3-501.16 Cold Holding. Observed time/temperature control foods inside the cooling unit at the end of the cooking line at temperatures ranging above 50F. Time/temperature control for food safety shall be maintained at 41F or lower at all times during cold holding. Chef discarded all time/temperature control foods from this cooling unit since food had been there from the day prior.
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
4-301.11 Cooling Equipment. The cooling unit at the end of the cooking line is not holding temperatures below 50F. Equipment for cooling shall hold temperatures below 41F The cooling unit was immediately checked and repaired
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 Wording
4-204.17. Washing machine dispensing sanitizer. The mechanical dishwasher was out of sanitizing concentration. The mechanical dishwasher must always dispense the proper amount of sanitizing concentration. Staff immediately supplied sanitizing concentration to the dishwasher.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Boulder County Public Health, Jun 26, 2026 · Original Source