⚠️ Latest Violations (3)
Not Critical
Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
Not Critical
Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
Critical
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.