⚠️ Latest Violations (6)
Not Critical
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
Critical
Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures
Critical
Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
Critical
Live roaches in facility's food or non-food area.
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
Evidence of mice or live mice in establishment's food or non-food areas.