⚠️ Latest Violations (6)
RED
0400 - Hands washed as required
RED
1800 - Proper cooking time and temperature; proper use of non-continuous cooking
RED
2000 - Proper reheating procedures for hot holding
RED
2120 - Proper cold holding temperatures ( 42° F to 45° F)
BLUE
3300 - Potential food contamination prevented during delivery, preparation, storage, display
BLUE
4100 - Warewashing facilities properly installed, maintained, used;