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Violations on last inspection

1. Hot TCS food item not held at or above 140 °F.
2. Meat, fish, molluscan shellfish, unpasteurized raw shell eggs, poultry or other TCS offered or served raw or undercooked and written notice not provided to consumer.
3. Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
4. Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
5. Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

Full inspection history

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