⚠️ Latest Violations (7)
Not Critical
Current letter grade or Grade Pending card not posted
Not Critical
Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
Critical
Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
Critical
Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.
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
Hot TCS food item not held at or above 140 °F.
Critical
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.