⚠️ Latest Violations (17)
Critical
Item 2C- Critical Violation [RED] Cooked or prepared foods are subject to cross-contamination from raw foods.
Critical
Item 4A- Critical Violation [RED] Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
Critical
Item 8A- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
Critical
Item 8C- Improper use and storage of clean, sanitized equipment and utensils
Critical
Item 8D- Single service items reused, improperly stored, dispensed, not used when required
Critical
Item 10A- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
Critical
Item 11A- Manual facilities inadequate, technique incorrect
Critical
mechanical facilities not operated in accordance with manufacturer's instructions
Critical
Item 11B- Wiping cloths dirty, not stored properly in sanitizing solutions
Critical
Item 11C- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Critical
Item 11D- Non food contact surfaces of equipment not clean
Critical
Item 12C- Plumbing and sinks not properly sized, installed, maintained
Critical
equipment and floors not properly drained
Critical
Item 15A- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Critical
Item 15B- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Critical
Item 15C- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
Critical
Item 16- Miscellaneous, Economic Violation, Choking Poster, Training.