⚠️ Latest Violations (12)
Critical
Item 1H- Critical Violation [RED] Food from unapproved source, spoiled, adulterated on premises.
Critical
Item 2E- Critical Violation [RED] Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
Critical
Item 4A- Critical Violation [RED] Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
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 8D- Single service items reused, improperly stored, dispensed, not used when required
Critical
Item 8E- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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 15A- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces