⚠️ Latest Violations (22)
Critical
Item 2C- Critical Violation [RED] Cooked or prepared foods are subject to cross-contamination from raw foods.
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 5B- Critical Violation [RED] Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
Critical
Item 5C- Critical Violation [RED] Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Critical
Item 7F- Critical Violation [RED] Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
Critical
Item 8A- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
Critical
Item 8D- Single service items reused, improperly stored, dispensed, not used when required
Critical
Item 8F- Improper thawing procedures used
Critical
Item 9B- Tobacco is used
Critical
eating, drinking in food preparation, dishwashing food storage areas
Critical
Item 9C- Hair is improperly restrained
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 11A- Manual facilities inadequate, technique incorrect
Critical
mechanical facilities not operated in accordance with manufacturer's instructions
Critical
Item 11B- Wiping cloths dirty, not stored properly in sanitizing solutions
Critical
Item 11D- Non food contact surfaces of equipment not clean
Critical
Item 12C- Plumbing and sinks not properly sized, installed, maintained
Critical
equipment and floors not properly drained
Critical
Item 12E- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Critical
Item 14A- Insects, rodents present
Critical
Item 15A- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Critical
Item 15C- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded