MAR 5
2026
PASS W/ CONDITIONS 5 violations 4 CRITICAL
Mechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, sm
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
Hot TCS food item not held at or above 140 °F.