Department of FoodieDepartment of Foodie
Latino comfort food like roast chicken & pork comes with rice & beans at this Dominican spot.
What to order: Pollo Guisado · Costillas de Cerdo Guisadas (Pork Ribs, Stew, Baked, or BBQ) · Chuletas / Pork Chops · Res Guisada / Beef StewNice diner/takeout spot with delicious Latin dishes. Got the Morongo chicharrón at the counter with passion fruit drink. Such a big order couldn't finish all of it. Friendly quick waitresses.
Live roaches were found on site.
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.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Food surfaces weren't washed and sanitized between uses.
Evidence of rats was found on site.
Not enough fridge or hot-holding equipment to keep food at safe temperatures.
No written procedure for safely refilling reusable containers.
Food was left exposed to possible contamination during storage, prep, or serving.
Sewage or liquid waste got into the food-prep area.
Kitchen equipment was improperly built, placed, or maintained.
No food thermometer available to check cooking and holding temperatures.
The handwashing sink was missing, blocked, or without soap, hot water, or towels.
The restroom was missing basics like toilet paper, a bin, or a self-closing door.
Lighting is too dim, or bulbs over food areas aren't shatterproof.
The required wash-your-hands sign wasn't posted.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
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.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
No pest-control contract or extermination records on file.
Cooked food wasn't cooled down fast enough to be safe.
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.
Evidence of mice was found on site.
Not enough fridge or hot-holding equipment to keep food at safe temperatures.
Hot food was held below 140°F, cool enough for bacteria to grow.
Single-use items were reused or left unprotected.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
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