Department of FoodieDepartment of Foodie
Amazing food and incredibly affordable! I highly recommend the steamed roasted pork bun and the steamed red bean bun; both were delicious and made pretty much exactly how I like. I got three ginormous buns for only $4.50, which I felt giddy about all the way back home. I did have a little miscommunication with the person manning the counter due to the language barrier, but that’s not really something I would fault them for. I had to wait for one of my buns to be made and it was super fast servic
Cooked food wasn't cooled down fast enough to be safe.
Food surfaces weren't washed and sanitized between uses.
No written procedure for safely refilling reusable containers.
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.
A pretty nice hidden gem and small family owned business with authentic fuzhounese food. The combos are very worth it. There's no dine in option, but takeout is pretty fast.
Cold food was held above 41°F, warm enough for bacteria to grow.
Wiping cloths weren't kept clean, dry, or in sanitizer between uses.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Modest storefront feels like you’re in another country - I don’t speak the dialect of Chinese they speak here but could get by with pointing. They brought out the food as ready, delish! Clean and well appointed.
Food surfaces weren't washed and sanitized between uses.
Food came from an unapproved or unknown source.
Evidence of mice was found on site.
Frozen food was thawed in an unsafe way.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
No pest-control contract or extermination records on file.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
No working thermometer in the fridge or hot-holding unit.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
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.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
No working thermometer in the fridge or hot-holding unit.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Evidence of mice was found on site.
No food thermometer available to check cooking and holding temperatures.
No one on shift holds the required food-safety certificate.
No pest-control contract or extermination records on file.
Adulterated or mislabeled food was kept or offered for sale.
Dishes and utensils weren't being properly washed and sanitized.
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.
Contaminated food was kept instead of being thrown out.
No one on shift holds the required food-safety certificate.
The handwashing sink was missing, blocked, or without soap, hot water, or towels.
Ventilation can't keep up with the grease, steam, or smoke.
The handwashing sink was missing, blocked, or without soap, hot water, or towels.
Live roaches were found on site.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
No pest-control contract or extermination records on file.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Pesticides were used or stored improperly, or applied by someone unlicensed.
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