β οΈ Latest Violations (3)
Not Critical
Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
Critical
Hot TCS food item that has been cooked and cooled is being held for service without first being reheated to 165ΒΊ F or above within 2 hours.
Critical
Hot TCS food item not held at or above 140 Β°F.