Routine
Aug 9, 2026
4 recorded violations
Official Wording
1. Person in charge present, demonstrates knowledge and performs duties. 2-103.11 Person-In-Charge-Duties. The person-in-charge was not routinely monitoring temperatures of TCS foods leading to violations.
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
21. Proper hot holding temperatures. 3-501.16 (A)(1) Time/Temperature Control for Safety Food, Hot Holding. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19 time/temperature control for safety (TCS) food shall be maintained at 135°F or above. Observed cooked beans in hot holding unit holding at 121°F
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
22. Proper cold holding temperatures. 3-501.16(A)(2) Except during preparation, cooking, or cooling, time/temperature control for safety (TCS) food shall be maintained a 41°F or less. Observed chopped tomatoes, shredded cheese in cold top refrigerator holding at 56°F. Observed tomatoes, cheese and hotdogs holding at 50-56°F in reach in portion of cold top refrigerator.
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
41. Wiping cloths; properly used and stored. 3-304.14 Wiping Cloths, Use Limitation (C) 3-304.14 (B) (1) Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration appropriate for chemical being used.
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 record from Boulder County Public Health, Aug 9, 2026 · Original Source