⚠️ Latest Violations (6)
Not Critical
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
Critical
Evidence of rats or live rats in establishment's food or non-food areas.
Critical
Hot TCS food item not held at or above 140 °F.
Critical
Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
Critical
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
Critical
Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.