⚠️ Latest Violations (5)
Not Critical
Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
Critical
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
Critical
Hot TCS food item not held at or above 140 °F.
Critical
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
Critical
Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.