⚠️ Latest Violations (4)
Not Critical
Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
Critical
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
Critical
Hot TCS food item not held at or above 140 °F.
Critical
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.