⚠️ Latest Violations (22)
Critical
Item 1D- Critical Violation [RED] Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
Critical
Item 1H- Critical Violation [RED] Food from unapproved source, spoiled, adulterated on premises.
Critical
Item 5B- Critical Violation [RED] Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
Critical
Item 5C- Critical Violation [RED] Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Critical
Item 8A- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
Critical
Item 8B- In use food dispensing utensils improperly stored
Critical
Item 9B- Tobacco is used
Critical
eating, drinking in food preparation, dishwashing food storage areas
Critical
Item 10A- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
Critical
Item 10B- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Critical
Item 11A- Manual facilities inadequate, technique incorrect
Critical
mechanical facilities not operated in accordance with manufacturer's instructions
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 12E- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Critical
Item 14A- Insects, rodents present
Critical
Item 14B- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
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