⚠️ Latest Violations (7)
RED
2120 - Proper cold holding temperatures ( 42° F to 45° F)
RED
0600 - Adequate handwashing facilities
BLUE
3400 - Wiping cloths properly used, stored, sanitizer concentration
BLUE
3000 - Proper thawing methods used
BLUE
4300 - Non-food contact surfaces maintained and clean
BLUE
3200 - Insects, rodents, animals not present; entrance controlled.
BLUE
4200 - Food-contact surfaces maintained, clean, sanitized