⚠️ Latest Violations (4)
Not Critical
Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
Critical
Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
Critical
Hot TCS food item not held at or above 140 °F.
Critical
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.