⚠️ Latest Violations (8)
RED
1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
RED
1100 - Proper disposition of returned, previously served, unsafe, or contaminated food; Date marking
RED
0600 - Adequate handwashing facilities
BLUE
3400 - Wiping cloths properly used, stored, sanitizer concentration
BLUE
4700 - Garbage, refuse properly disposed; facilities maintained
BLUE
3200 - Insects, rodents, animals not present; entrance controlled.
BLUE
4200 - Food-contact surfaces maintained, clean, sanitized
BLUE
4300 - Non-food contact surfaces maintained and clean