⚠️ Latest Violations (6)
RED
2000 - Proper reheating procedures for hot holding
RED
1200 - Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish
RED
1400 - Raw meats below and away from ready-to-eat food; species separated
BLUE
2900 - Adequate equipment for temperature control
BLUE
3000 - Proper thawing methods used
BLUE
3400 - Wiping cloths properly used, stored, sanitizer concentration