⚠️ Latest Violations (12)
Not Critical
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
Not Critical
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
Critical
No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
Critical
Hot TCS food item not held at or above 140 °F.
Critical
Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
Critical
Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
Critical
After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.
Critical
Hot TCS food item not held at or above 140 °F.
Critical
Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
Critical
Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
Critical
After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.
Critical
No approved written standard operating procedure for avoiding contamination by refillable returnable containers.