The Registro de Temperaturas de Enfriamiento is the Spanish-language cooling log that Boulder County Licensing publishes for food establishments. It gives staff a sheet to record the date, the food, the time, the temperature and the initials of the person who took each reading while food cools. On FillingPDF you can fill out the log online and download or print the completed PDF; the county publishes the original PDF and related food safety tools on its website.
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What is Registro de Temperaturas de Enfriamiento – Boulder County?
The Registro de Temperaturas de Enfriamiento is a Spanish-language cooling log from Boulder County Licensing on which food establishments write down the time, temperature and initials of the person measuring while a food cools to a safe temperature.
The sheet opens with the cooling requirements printed on it:
- Prepared foods at room temperature: cool to 41°F within 4 hours or less.
- Cooked foods: cool from 135°F to 70°F in 2 hours. If the food reaches 70°F within 2 hours, it has 4 more hours to cool to 41°F.
- Use approved methods to cool food quickly, and do not cover the food until it reaches 41°F.
Each log block has a Fecha (date) line, a Comida (food) line and a table with the columns Hora, Temperatura and Nombre. Below the table are the Acción correctiva tomada (corrective action taken) line and a Revisado por (reviewed by) line. Each page holds two blocks side by side.
The PDF has two pages. The first, titled Ejemplo de Registro de Temperaturas de Enfriamiento, is a sample filled in for arroz con pollo with hourly readings from 6 am to 12pm. The second is the blank log. The form points to www.BoulderCountyFood.org, and the county lists it among tools for restaurant managers that support Active Managerial Control (AMC) of food safety.
Who needs to file Registro de Temperaturas de Enfriamiento – Boulder County?
The county places this log among the food safety tools for restaurant managers, so its audience is restaurants and other retail food establishments that cool prepared or cooked food and want a written record of each cooling. The county's page describes Active Managerial Control (AMC) as three basics: create policies for your business, train employees on them, and follow up to confirm they are followed. A cooling log supports that routine.
Use the sheet for two kinds of food named on the form: prepared foods at room temperature, and cooked foods. The form does not say who is legally required to keep the log, and it prints no exclusions. For a requirement that applies to your establishment, ask Boulder County Licensing.
The log has a Nombre column for the person who takes each reading and a Revisado por line for the person who reviews the sheet. The form does not say who must hold either role.
When to file Registro de Temperaturas de Enfriamiento – Boulder County
Start a log each time you cool a batch of food, because the form's limits run from the moment cooling begins. Cooked food must drop from 135°F to 70°F within 2 hours; if it reaches 70°F in time, it then has 4 more hours to reach 41°F. Prepared food at room temperature must reach 41°F within 4 hours or less. The sample on the first page records a reading every hour, from 6 am to 12pm. The form sets no filing date and no schedule for turning the sheet in.
How to fill out Registro de Temperaturas de Enfriamiento – Boulder County
Read the cooling requirements
Check the Requisitos de regulación at the top: 41°F within 4 hours for room-temperature prepared foods, and 135°F to 70°F in 2 hours, then 41°F in 4 more hours, for cooked foods.
Enter the date
Write the day of the cooling in the Fecha line of the block you are using. The page has two blocks, each with its own date.
Name the food
In the Comida line, write the dish being cooled, as the sample does with arroz con pollo.
Record the time of each reading
Under Hora, write the time of every temperature check, such as 6 am or 12pm. The sample logs one reading per hour.
Record the temperature
Under Temperatura, write the reading in °F next to its time. Start with the temperature when cooling begins and continue until the food reaches 41°F.
Add the initials of the person measuring
Under Nombre, enter the name or initials of whoever took the reading; the sample uses two-letter initials such as CS and JM.
Compare readings with the limits
Check that cooked food reached 70°F within 2 hours and 41°F within 4 more hours, and that room-temperature prepared food reached 41°F within 4 hours.
Describe any corrective action
On Acción correctiva tomada, record what you did if cooked food missed 70°F in the first 2 hours: reheating to 165°F and cooling rapidly again, or discarding the food after the first 2 hours.
Add the reviewer's name
Write the name of the person who checked the sheet on the Revisado por line.
Review and download the completed PDF
Check dates, times, temperatures and initials, then download or print the completed PDF from FillingPDF and keep it as your establishment's records require.
How to submit Registro de Temperaturas de Enfriamiento – Boulder County
The Registro de Temperaturas de Enfriamiento is a record sheet, and the PDF prints no mailing address, portal, office or filing deadline. It ends with a Revisado por line for the reviewer's name.
- Where to get it: Boulder County Licensing publishes the PDF at its asset link, and the county lists food safety tools for restaurant managers on its Food Safety and Active Managerial Control page at https://bouldercounty.gov/records/licenses/tools-for-restaurant-managers/. The form also points to www.BoulderCountyFood.org.
- Questions about your establishment's obligations: contact Boulder County Licensing, since the form itself does not say when a log must be shown or kept.
FillingPDF lets you fill out and download the PDF; what you do with the completed log follows the county's instructions, not FillingPDF.
Common mistakes to avoid
- Covering the food before it reaches 41°F; the form says not to cover food until it gets there.
- Cooling food by a method that is not approved; the note on the form calls for approved methods to cool food quickly.
- Not recording whether cooked food fell from 135°F to 70°F within the first 2 hours, which decides whether the 4 extra hours to reach 41°F apply.
- Continuing to cool cooked food that missed 70°F after the first 2 hours; the form says that food has to be thrown out.
- Reheating food that missed 70°F in 2 hours to any temperature other than 165°F before cooling it rapidly again.
- Leaving the Acción correctiva tomada line empty when a time or temperature limit was missed.
- Leaving the Nombre column blank, so no one is identified for a reading.
- Using the filled-in example page (arroz con pollo) as your log instead of the blank Registro de Temperaturas de Enfriamiento page.
Frequently asked questions
What is the Registro de Temperaturas de Enfriamiento?
It is a Spanish-language cooling log from Boulder County Licensing. Staff record the date, the food, the time, the temperature and their name for each reading while food cools. The form prints the cooling limits it tracks and a space for corrective action.
Is this a Boulder County property tax form?
No. This is a food safety cooling log published by Boulder County Licensing. It has no connection to Boulder County property tax; it records temperatures of foods that are being cooled.
How fast must cooked food cool according to the log?
Cooked food must cool from 135°F to 70°F in 2 hours. If it reaches 70°F in that time, it has 4 more hours to reach 41°F. The form also says not to cover the food until it reaches 41°F.
What if cooked food does not reach 70°F in 2 hours?
If it misses 70°F within the first 2 hours, the form says the food can be reheated to 165°F and then cooled rapidly. If it still has not reached 70°F after the first 2 hours, the food has to be thrown out.
What is the cooling limit for room-temperature prepared food?
Prepared food at room temperature must be cooled to 41°F within 4 hours or less. The log prints this next to the cooked-food rule, and the form tells you to use approved methods to cool food quickly.
Where do I send the completed cooling log?
The PDF prints no address, portal or filing instruction, only a Revisado por line for the reviewer. Ask Boulder County Licensing whether and when your establishment must show or keep the log.
Can I fill out the cooling log in Spanish online?
You can fill out the Spanish-language PDF online on FillingPDF and download or print it. FillingPDF is an independent service, not connected to Boulder County, and it does not file or send the log to the county.
What do the Hora, Temperatura and Nombre columns mean?
Hora is the time of the reading, Temperatura is the temperature in °F, and Nombre is who took the reading. The sample page shows hourly entries from 6 am to 12pm, each with a name or initials.
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