⚠️ Latest Violations (4)
Not Critical
Single service item reused, improperly stored, dispensed; not used when required.
Critical
Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
Critical
Hot food item not held at or above 140º F.
Critical
Food not cooled by an approved method whereby the internal product temperature is reduced from 140º F to 70º F or less within 2 hours, and from 70º F to 41º F or less within 4 additional hours.