AUG 4
2026
PASS W/ CONDITIONS 8 violations 5 CRITICAL
Hot TCS food item not held at or above 140 °F.
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
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 under
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
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
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 liq
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.