⚠️ Latest Violations (7)
Critical
Item 5A- Critical Violation [RED] Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
Critical
Item 8B- In use food dispensing utensils improperly stored
Critical
Item 8E- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Critical
Item 9B- Tobacco is used
Critical
eating, drinking in food preparation, dishwashing food storage areas
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