Apr 8, 2026Regular
94Latest published violations
- −5Code 3-501.16
(A)(2) Maintain TCS food at 41 F or below.// Mussels and crab legs 50F- 52F were stored over makeline 45 minutes prior to inspection.// Staff placed ice on TCS items.// Cooked sliced sausages 78F sitting out at room temperature.//Voluntarily discarded.
- −1Code 4-501.14
Clean dish machine and attached equipment.// Black residue inside dish machine, on drain stopper and its attachments. 4-501.11 Maintain dishwashing equipment in a state of good repair and condition to allow for intended operation. (ex: broken release valve or no stoppers, missing baffle curtain on dishwasher, etc.)// Dish machine is currently not in use during inspection and is not dispensing sanitizer.