โ ๏ธ Latest Violations (11)
Critical
Item 2C- Critical Violation [RED] Cooked or prepared foods are subject to cross-contamination from raw foods.
Critical
Item 3B- Critical Violation [RED] Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands.
Critical
Item 4A- Critical Violation [RED] Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
Critical
Item 5B- Critical Violation [RED] Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
Critical
Item 5C- Critical Violation [RED] Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Critical
Item 7F- Critical Violation [RED] Precooked, refrigerated potentially hazardous food is not reheated to 165๏ฟฝF or above within two hours.
Critical
Item 8A- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
Critical
Item 8B- In use food dispensing utensils improperly stored
Critical
Item 9B- Tobacco is used
Critical
eating, drinking in food preparation, dishwashing food storage areas
Critical
Item 12E- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing