⚠️ Latest Violations (5)
RED
2120 - Proper cold holding temperatures ( 42° F to 45° F)
RED
0200 - Food Worker Cards current for all food workers; new food workers trained
RED
1400 - Raw meats below and away from ready-to-eat food; species separated
BLUE
3100 - Food properly labeled; proper date marking
BLUE
3000 - Proper thawing methods used