⚠️ Latest Violations (3)
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 not held at or above 140 °F.
Critical
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.