⚠️ Latest Violations (7)
RED
1100 - Proper disposition of returned, previously served, unsafe, or contaminated food; Date marking
RED
2110 - Proper cold holding temperatures (greater than 45° F)
RED
1400 - Raw meats below and away from ready-to-eat food; species separated
RED
1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
BLUE
4200 - Food-contact surfaces maintained, clean, sanitized
BLUE
2900 - Adequate equipment for temperature control
BLUE
3600 - Proper eating, tasting, drinking, or tobacco use