Reason for Closure:
Hot food item not held at or above 140º F.
Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
Cold food item held above 41º F (smoked fish and…
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🔍 View live reports mentioning FishLast updated:
6 years ago •reported by user-qvdp3387 • details
Regulatory Report
6 years ago •source inquirer.com • details
6 years ago •reported by user-kdkz7596 • details
6 years ago •reported by user-hyzy8585 • details
6 years ago •reported by user-mjtvf821 • details
6 years ago •reported by user-ngdx8553 • details
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