⚠️ Latest Violations (4)
Not Critical
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
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 rats or live rats in establishment's food or non-food areas.
Critical
Hot TCS food item not held at or above 140 °F.