⚠️ Latest Violations (14)
Not Critical
Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
Not Critical
Proper sanitization not provided for utensil ware washing operation.
Not Critical
Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
Not Applicable
The original nutritional fact labels and/or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site.
Critical
Toxic chemical improperly labeled, stored or used such that food contamination may occur.
Critical
Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
Critical
Evidence of mice or live mice present in facility's food and/or non-food areas.
Critical
Hot food item not held at or above 140º F.
Critical
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
Critical
Filth flies or food/refuse/sewage-associated (FRSA) flies present in facility’s food and/or non-food areas. Filth flies include house flies, little house flies, blow flies, bottle flies and flesh flies. Food/refuse/sewage-associated flies include fruit flies, drain flies and Phorid flies.
Critical
Appropriately scaled metal stem-type thermometer or thermocouple not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.
Critical
Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure to enable cleanliness of employees not provided at facility. Soap and an acceptable hand-drying device not provided.
Critical
Food Protection Certificate not held by supervisor of food operations.
Critical
Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.