⚠️ Latest Violations (14)
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
Toilet facility not maintained or provided with toilet paper, waste receptacle or self-closing door.
Not Critical
Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
Not Critical
Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
Not Applicable
Flavored tobacco products sold, offered for sale
Not Applicable
Warning sign re dangers of hookah smoking not posted at or on each public entryway to Non-Tobacco Hookah Establishment (NTHE) patron
Not Applicable
Warning sign re dangers of hookah smoking not posted in each room or area of Non-Tobacco Hookah Establishment (NTHE) where smoking is allowed
Not Applicable
Failure to make a good faith effort to inform smokers or electronic cigarette users of Smoke-Free Air Act ("SFAA") prohibitions
Not Applicable
Smoking or electronic cigarette use allowed in prohibited area
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
Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
Critical
Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
Critical
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
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.