Inspections reflect a "snapshot" of the operation at our time of observation. The number of violations may not reflect the typical practices of the establishment. This site is not intended to be a comprehensive overview of the establishment.


These are the two types of violations noted during an inspection:
1. "Critical" these are violations that, if left uncorrected, are more likely that other violations to contribute to food contamination or illness
2. "Non-Critical" These are violations that, if left uncorrected, could lead to more serious problems but not pose an immediate threat to food safety
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