Registro de la temperatura de refrigeración is the Spanish-language refrigeration temperature log that Boulder County Licensing publishes for food businesses. Staff write down the temperature of each refrigeration unit at three points in the day, note any corrective action and sign the entry. This page lets you fill out the form online on FillingPDF and download or print the completed PDF; the original PDF is published by Boulder County at the official link on this page.
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What is Registro de la temperatura de refrigeración – Boulder County?
Registro de la temperatura de refrigeración is the Spanish-language refrigeration temperature log published by Boulder County Licensing, a record sheet on which food-business staff note the temperature of a refrigeration unit each day, the corrective action taken and who made the entry.
The sheet is built around one refrigeration unit, named on the line Unidad de refrigeración. Below it, a table has one row per date (Fecha) with three temperature columns: Temp a.m., Temp Medio día (midday) and Temp p.m.. Two more columns record the Acción correctiva (corrective action) and the Nombre of the person who made the entry. A Revisado por (reviewed by) line closes the sheet, and the footer prints www.BoulderCountyFood.org.
The header lists the corrective actions the county names: throw out the food, cool the food with ice, move the food to another unit, or notify the refrigeration company to repair the unit. It also states the key limit: food that was above 41°F for more than 4 hours must be thrown out.
The log is a working record, not an application. It does not produce a license, permit or registration. Boulder County Licensing offers it among the food-safety resources for restaurant managers on its Food Safety and Active Managerial Control page.
Who needs to file Registro de la temperatura de refrigeración – Boulder County?
The log is meant for managers and staff of restaurants and other retail food establishments who monitor refrigeration units. Boulder County Licensing's page for restaurant managers presents food-safety tools under Active Managerial Control (AMC), which it describes in three basics: create policies based on your business' needs, train your employees on your policies, and follow up to confirm they are following them. A temperature log is one way to document that follow-up.
Who uses the sheet in practice:
- Staff taking readings: the person who checks the unit enters the temperatures and writes their name in the Nombre column.
- Managers or supervisors: the Revisado por line is for the person who reviews the completed log.
The form itself does not say that any business must keep it, and it sets no eligibility rules. This log is not a property tax form and has no connection to Boulder County tax matters.
When to file Registro de la temperatura de refrigeración – Boulder County
The log has no filing deadline; it is completed as temperatures are checked. Each row covers one date and offers three reading columns, Temp a.m., Temp Medio día and Temp p.m., so the sheet is laid out for a morning, a midday and an afternoon or evening reading.
A reading above the limit is the event that calls for action. The header says food that was above 41°F for more than 4 hours must be thrown out, and the Acción correctiva column is where you record what was done: throwing out the food, cooling it with ice, moving it to another unit or notifying the refrigeration company to repair the unit. Boulder County Licensing does not print a due date, submission window or retention period on the form.
How to fill out Registro de la temperatura de refrigeración – Boulder County
Name the refrigeration unit
On the line Unidad de refrigeración, write the unit the sheet covers. Use a separate sheet for each unit.
Enter the date
In the Fecha column, enter the date of the readings, one row per date.
Record the morning temperature
In Temp a.m., write the temperature you read for that unit in the morning. The form states its limit in °F.
Record midday and afternoon readings
Fill Temp Medio día and Temp p.m. for the same row. Compare each reading with the 41°F limit printed in the header.
Note any corrective action
In Acción correctiva, write what you did if a reading was a problem: threw out the food, cooled it with ice, moved it to another unit or notified the refrigeration company. Food above 41°F for more than 4 hours must be thrown out.
Add the name of the person
In the Nombre column, write the name of the person who took the readings and made the entry.
Complete the Revisado por line
The person reviewing the log writes their name on the Revisado por line at the bottom.
Review and download the completed PDF
Check that every reading, action and name is entered, then download or print the completed PDF from FillingPDF.
How to submit Registro de la temperatura de refrigeración – Boulder County
The log prints no mailing address, portal, appointment rule or fee, so it is not filed through any channel named on the form. It is a record kept for the refrigeration unit named at the top and signed off on the Revisado por line.
- Where to find the county's information: the footer points to www.BoulderCountyFood.org, and Boulder County Licensing lists food-safety tools for restaurant managers at https://bouldercounty.gov/records/licenses/tools-for-restaurant-managers/.
- Questions about how to handle the completed log: contact Boulder County Licensing through those pages.
FillingPDF lets you fill out and download the PDF; what you do with the completed log follows Boulder County Licensing's guidance, not FillingPDF.
Common mistakes to avoid
- Keeping food that was above 41°F for more than 4 hours; the log's header says it must be thrown out.
- Leaving the Acción correctiva column empty after a high reading instead of writing the action taken: throwing out the food, cooling it with ice, moving it to another unit or notifying the refrigeration company.
- Leaving the Unidad de refrigeración line blank, so the readings cannot be tied to a specific unit.
- Skipping one of the three daily columns (a.m., Medio día or p.m.) without a note of why.
- Not writing your name in the Nombre column for each entry.
- Leaving the Revisado por line unsigned after the log has been completed.
- Using one sheet for several refrigeration units when the form has a single Unidad de refrigeración line.
Frequently asked questions
What is the Registro de la temperatura de refrigeración?
It is the Spanish-language refrigeration temperature log from Boulder County Licensing. You list the refrigeration unit, then record the date, three temperature readings (a.m., midday, p.m.), any corrective action and the name of the person who made the entry.
Is this the form for Boulder County property tax?
No. This is a food-safety refrigeration temperature log issued by Boulder County Licensing. It has no connection to property tax, and nothing on it relates to tax assessments or payments.
What do I do if food was above 41°F?
The log's header says food that was above 41°F for more than 4 hours must be thrown out. Record what you did under Acción correctiva: throw out the food, cool it with ice, move it to another unit, or notify the refrigeration company to repair the unit.
How many temperatures do I record each day?
The sheet has three temperature columns per date: Temp a.m., Temp Medio día (midday) and Temp p.m. Each row is one date, so the layout allows a morning, midday and afternoon reading for the unit named at the top.
What does Revisado por mean on the log?
Revisado por means "reviewed by." It is the line at the bottom where the person who checks the completed log writes their name. The Nombre column in the table is separate and records who made each entry.
Can I fill out the refrigeration temperature log online?
Yes. You can fill out the PDF online on FillingPDF and download or print it. FillingPDF is an independent service, is not affiliated with Boulder County and does not file or collect the log.
What is Active Managerial Control for food businesses?
Boulder County Licensing describes Active Managerial Control (AMC) as three basics: create policies based on your business' needs, train your employees on them, and follow up to confirm employees follow them. The county says restaurants that use AMC do better at inspection.
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