⚠️ Latest Violations (11)
Critical
Item 1H- Critical Violation [RED] Food from unapproved source, spoiled, adulterated on premises.
Critical
Item 2C- Critical Violation [RED] Cooked or prepared foods are subject to cross-contamination from raw foods.
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 5B- Critical Violation [RED] Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
Critical
Item 5C- Critical Violation [RED] Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Critical
Item 6A- Critical Violation [RED] Potentially hazardous foods are not kept at or above 140�F during hot holding.
Critical
Item 8A- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
Critical
Item 11D- Non food contact surfaces of equipment not clean
Critical
Item 12E- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Critical
Item 14A- Insects, rodents present
Critical
Item 15A- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces