⚠️ Latest Violations (7)
Not Critical
Proper sanitization not provided for utensil ware washing operation.
Not Critical
Current letter grade sign not posted.
Not Critical
Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
Critical
Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
Critical
Hot food item not held at or above 140º F.
Critical
Appropriately scaled metal stem-type thermometer or thermocouple not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.
Critical
Food Protection Certificate not held by supervisor of food operations.