⚠️ Latest Violations (7)
Not Critical
Failure to post or conspicuously post healthy eating information
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
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
Critical
Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
Critical
Hot TCS food item not held at or above 140 °F.
Critical
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
Critical
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.