⚠️ Latest Violations (5)
Not Critical
Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
Not Critical
Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
Critical
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
Critical
Hot TCS food item that has been cooked and cooled is being held for service without first being reheated to 165º F or above within 2 hours.
Critical
No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.