⚠️ Latest Violations (11)
Critical
Item 5E- Critical Violation [RED] Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
Critical
Item 6A- Critical Violation [RED] Potentially hazardous foods are not kept at or above 140�F during hot holding.
Critical
Item 8C- Improper use and storage of clean, sanitized equipment and utensils
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 13B- Garbage storage areas not properly constructed or maintained, creating a nuisance
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