⚠️ Latest Violations (4)
Critical
After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.
Critical
Hot TCS food item that has been cooked and cooled is being held for service without first being reheated to 165º F or above within 2 hours.
Critical
Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
Critical
Hot TCS food item not held at or above 140 °F.