⚠️ Latest Violations (5)
RED
0600 - Adequate handwashing facilities
RED
1400 - Raw meats below and away from ready-to-eat food; species separated
RED
2110 - Proper cold holding temperatures (greater than 45° F)
BLUE
4200 - Food-contact surfaces maintained, clean, sanitized
BLUE
4100 - Warewashing facilities properly installed, maintained, used;