⚠️ Latest Violations (16)
Not Critical
Food service operation occurring in room or area used as living or sleeping quarters.
Not Critical
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
Not Critical
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
Not Critical
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
Not Critical
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
Not Critical
Food service operation occurring in room or area used as living or sleeping quarters.
Critical
Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
Critical
No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
Critical
Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.
Critical
Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
Critical
Evidence of mice or live mice in establishment's food or non-food areas.
Critical
Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.
Critical
Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
Critical
Evidence of mice or live mice in establishment's food or non-food areas.
Critical
No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
Critical
Food Protection Certificate (FPC) not held by manager or supervisor of food operations.