JUN 22
2026
PASS W/ CONDITIONS 7 violations 4 CRITICAL
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
Hot TCS food item not held at or above 140 °F.
Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispen
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 dur
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
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