⚠️ Latest Violations (5)
RED
1800 - Proper cooking time and temperature; proper use of non-continuous cooking
RED
1400 - Raw meats below and away from ready-to-eat food; species separated
BLUE
4000 - Food and non-food surfaces properly used and constructed; cleanable
BLUE
2900 - Adequate equipment for temperature control
BLUE
3400 - Wiping cloths properly used, stored, sanitizer concentration