Department of FoodieDepartment of Foodie
Food surfaces weren't washed and sanitized between uses.
Evidence of mice was found on site.
No one on shift holds the required food-safety certificate.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Ordered a spicy chicken sandwich/torta de tinga. And it’s not worth the price. Only get chicken, beans, jalapenos and cheese! For $10.88. Mean while next door they sell the same sandwich for the same price if not $1 cheaper and it brings lettuce and tomatoes. I would never order from this place again.
Evidence of mice was found on site.
No one on shift holds the required food-safety certificate.
Live roaches were found on site.
Cooked food wasn't cooled down fast enough to be safe.
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.
This bar should not be in a residential area. It’s very disturbing to the neighborhood with loud music and people outside late at night. It’s not fair for the people
No one on shift holds the required food-safety certificate.
Food was left exposed to possible contamination during storage, prep, or serving.
The handwashing sink was missing, blocked, or without soap, hot water, or towels.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Cooked food wasn't cooled down fast enough to be safe.
Cold food was held above 41°F, warm enough for bacteria to grow.
Staff hygiene fell short: soiled clothing, no hair covering, or unkempt nails.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Evidence of mice was found on site.
Hot food was held below 140°F, cool enough for bacteria to grow.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
No food thermometer available to check cooking and holding temperatures.
Live roaches were found on site.
Food surfaces weren't washed and sanitized between uses.
Evidence of mice was found on site.
Clean utensils were stored where they could get dirty again.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Food surfaces weren't washed and sanitized between uses.
Staff hygiene fell short: soiled clothing, no hair covering, or unkempt nails.
No written procedure for safely refilling reusable containers.
Cooked food wasn't cooled down fast enough to be safe.
Evidence of mice was found on site.
The handwashing sink was missing, blocked, or without soap, hot water, or towels.
Clean utensils were stored where they could get dirty again.
The restroom was missing basics like toilet paper, a bin, or a self-closing door.
Dishes and utensils weren't being properly washed and sanitized.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Pesticides were used or stored improperly, or applied by someone unlicensed.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
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.
Wiping cloths weren't kept clean, dry, or in sanitizer between uses.
The required wash-your-hands sign wasn't posted.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Evidence of rats was found on site.
Food surfaces weren't washed and sanitized between uses.
Food was left exposed to possible contamination during storage, prep, or serving.
The required wash-your-hands sign wasn't posted.
No pest-control contract or extermination records on file.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Food was left exposed to possible contamination during storage, prep, or serving.
Cold food was held above 41°F, warm enough for bacteria to grow.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
No one on shift holds the required food-safety certificate.
Food came from an unapproved or unknown source.
Cold food was held above 41°F, warm enough for bacteria to grow.
Food surfaces weren't washed and sanitized between uses.
Cold food was held above 41°F, warm enough for bacteria to grow.
Pesticides were used or stored improperly, or applied by someone unlicensed.
Damaged canned food wasn't set aside and marked 'do not use'.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Cooked food wasn't cooled down fast enough to be safe.
No one on shift holds the required food-safety certificate.
Live roaches were found on site.
Cold food was held above 41°F, warm enough for bacteria to grow.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
IVE BEEN EATING FROM THIS DELI SINCE THEY OPENED A COUPLE OF YEARS NOW , LOVE THE FOOD AND SERVICE PRICES ARE GOOD TOO --- CHINZOO
Staff hygiene fell short: soiled clothing, no hair covering, or unkempt nails.
Evidence of mice was found on site.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Frozen food was thawed in an unsafe way.
Evidence of mice was found on site.
Staff hygiene fell short: soiled clothing, no hair covering, or unkempt nails.
Contaminated food was kept instead of being thrown out.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Wiping cloths weren't kept clean, dry, or in sanitizer between uses.
Food surfaces weren't washed and sanitized between uses.
Contaminated food was kept instead of being thrown out.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
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.
Food surfaces are too worn or badly built to be properly cleaned.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Dishes and utensils weren't being properly washed and sanitized.
No working thermometer in the fridge or hot-holding unit.
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