⚠️ Latest Violations (11)
RED
2120 - Proper cold holding temperatures ( 42° F to 45° F)
RED
1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
RED
2600 - Compliance with valid permit; operating and risk control plans and required written procedure
RED
0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on
RED
1400 - Raw meats below and away from ready-to-eat food; species separated
BLUE
3100 - Food properly labeled; proper date marking
BLUE
3300 - Potential food contamination prevented during delivery, preparation, storage, display
BLUE
3400 - Wiping cloths properly used, stored, sanitizer concentration
BLUE
2900 - Adequate equipment for temperature control
BLUE
3600 - Proper eating, tasting, drinking, or tobacco use
BLUE
4200 - Food-contact surfaces maintained, clean, sanitized