⚠️ Latest Violations (14)
Critical
Item 2C- Critical Violation [RED] Cooked or prepared foods are subject to cross-contamination from raw foods.
Critical
Item 3C- Critical Violation [RED] Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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 5E- Critical Violation [RED] Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
Critical
Item 6B- Critical Violation [RED] Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
Critical
Item 8E- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Critical
Item 8F- Improper thawing procedures used
Critical
Item 10B- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Critical
Item 11D- Non food contact surfaces of equipment not clean
Critical
Item 12C- Plumbing and sinks not properly sized, installed, maintained
Critical
equipment and floors not properly drained
Critical
Item 14A- Insects, rodents present
Critical
Item 14B- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
Critical
Item 15A- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces