⚠️ Latest Violations (5)
RED
2120 - Proper cold holding temperatures ( 42° F to 45° F)
RED
0600 - Adequate handwashing facilities
BLUE
3000 - Proper thawing methods used
BLUE
3400 - Wiping cloths properly used, stored, sanitizer concentration
BLUE
3300 - Potential food contamination prevented during delivery, preparation, storage, display