⚠️ Latest Violations (3)
Critical
Hot TCS food item not held at or above 140 °F.
Critical
Shellfish not from approved source, not or improperly tagged/labeled; tags not retained for 90 days.
Critical
Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.