⚠️ Latest Violations (10)
Critical
Item 5A- Critical Violation [RED] Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
Critical
Item 8B- In use food dispensing utensils improperly stored
Critical
Item 8C- Improper use and storage of clean, sanitized equipment and utensils
Critical
Item 8D- Single service items reused, improperly stored, dispensed, not used when required
Critical
Item 8E- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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 11D- Non food contact surfaces of equipment not clean
Critical
Item 14C- Pesticide application not supervised by a certified applicator
Critical
Item 15A- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces