⚠️ Latest Violations (7)
Not Critical
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
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
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.
Critical
Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
Critical
Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.
Critical
Live roaches in facility's food or non-food area.