Department of FoodieDepartment of Foodie
Food was left exposed to possible contamination during storage, prep, or serving.
Food surfaces weren't washed and sanitized between uses.
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.
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.
Wiping cloths weren't kept clean, dry, or in sanitizer between uses.
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.
Kitchen equipment was improperly built, placed, or maintained.
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 nice place to have fun with your friends . It was One of my good friends birthday , so we decided to go somewhere cool to play pool. We found this place . They have plenty of pool tables , they serve foods, drinks and beers as well. And the vibe is good. You’ll def have a great time .
Food surfaces weren't washed and sanitized between uses.
Staff hygiene fell short: soiled clothing, no hair covering, or unkempt nails.
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.
Cold food was held above 41°F, warm enough for bacteria to grow.
Pesticides were used or stored improperly, or applied by someone unlicensed.
The sewage disposal system is inadequate or broken.
Flies were present in the space.
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.
Evidence of rats was found on site.
No written procedure for safely refilling reusable containers.
No food thermometer available to check cooking and holding temperatures.
The handwashing sink was missing, blocked, or without soap, hot water, or towels.
No one on shift holds the required food-safety certificate.
Wiping cloths weren't kept clean, dry, or in sanitizer between uses.
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.
The required wash-your-hands sign wasn't posted.
No pest-control contract or extermination records on file.
Dishes and utensils weren't being properly washed and sanitized.
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