⚠️ Latest Violations (4)
Not Critical
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
Critical
Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
Critical
Hot TCS food item not held at or above 140 °F.
Critical
Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.