โ ๏ธ Latest Violations (4)
Critical
Item 6A- Critical Violation [RED] Potentially hazardous foods are not kept at or above 140๏ฟฝF during hot holding.
Critical
Item 10B- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Critical
Item 11C- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Critical
Item 12E- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing