Department of FoodieDepartment of Foodie
I ordered a small size congee, I was standing there wait for like 5-10 minutes, he gave me a large size, I paid for another $2.5. When I get home. I found out the container is used. So dirty and oily on both inside and outside. And clearly can see some used marks on the container. So disgusting🤮. I through it to garbage. Never go again.
The handwashing sink was missing, blocked, or without soap, hot water, or towels.
Food was left exposed to possible contamination during storage, prep, or serving.
Hot food was held below 140°F, cool enough for bacteria to grow.
Really bad and rude attitude from the younger chunky women. Who you think you are. I only tried to order a rice noodle as I used to. She told me that ‘You ain't gonna get it today.’ in Cantonese‘你今日等唔到架啦’ What do you mean by that？ No more visit. Always let ppl wait even no any other customer here.
Food surfaces weren't washed and sanitized between uses.
Evidence of mice was found on site.
Cold food was held above 41°F, warm enough for bacteria to grow.
Food was left exposed to possible contamination during storage, prep, or serving.
Not enough fridge or hot-holding equipment to keep food at safe temperatures.
The handwashing sink was missing, blocked, or without soap, hot water, or towels.
Staff hygiene fell short: soiled clothing, no hair covering, or unkempt nails.
Clean utensils were stored where they could get dirty again.
Hot food was held below 140°F, cool enough for bacteria to grow.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Dishes and utensils weren't being properly washed and sanitized.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Food surfaces weren't washed and sanitized between uses.
Food was left exposed to possible contamination during storage, prep, or serving.
Wiping cloths weren't kept clean, dry, or in sanitizer between uses.
Adulterated or mislabeled food was kept or offered for sale.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Evidence of mice was found on site.
Contaminated food was kept instead of being thrown out.
Live roaches were found on site.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
No pest-control contract or extermination records on file.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Garbage was kept in open or leaky containers, which attracts pests.
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