⚠️ Latest Violations (16)
Not Critical
Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
Not Critical
Failure to display required signage about plastic straw availability
Not Critical
Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
Not Critical
Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition.
Not Critical
Providing single-use, non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station)
Not Critical
Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition.
Not Critical
Providing single-use, non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station)
Not Critical
Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
Not Critical
Failure to display required signage about plastic straw availability
Not Critical
Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
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 that has been cooked and cooled is being held for service without first being reheated to 165º F or above within 2 hours.
Critical
No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
Critical
Hot TCS food item that has been cooked and cooled is being held for service without first being reheated to 165º F or above within 2 hours.
Critical
No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
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.