Reason for Closure:
Hot TCS food item not held at or above 140 °F.
Evidence of mice or live mice in establishment's food or non-food areas.
Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F;…
Updated:
6 months ago •reported by user-gcqq6885 • details
6 months ago •reported by user-wdpk8645 • details
6 months ago •reported by user-zcwpc655 • details
6 months ago •reported by user-qxhtj356 • details
6 months ago • details
6 months ago •reported by user-yqgd1697 • details
6 months ago •reported by user-mydh4861 • details
6 months ago •reported by user-ytgw8534 • details
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