Department of FoodieDepartment of Foodie
Food surfaces weren't washed and sanitized between uses.
No one on shift holds the required food-safety certificate.
Clean utensils were stored where they could get dirty again.
Bustling food court with many stalls dispensing sweet & savory regional Chinese specialties.
What to order: sour spicy shrimp rice noodle (Da Wan stall) · lamb burger (Lanzhou Hand Pull Noodles stall) · hot and spicy fish noodles (Grains Fish Noodle stall)I come here often, especially to the beancurd shop at the corner. Other vendors are friendly to deal with, and their food is delicious. Glad to see it surviving and thriving. More of them don't take credit cards.
Evidence of mice was found on site.
Clean utensils were stored where they could get dirty again.
Frozen food was thawed in an unsafe way.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
No one on shift holds the required food-safety certificate.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Food was left exposed to possible contamination during storage, prep, or serving.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Single-use items were reused or left unprotected.
Evidence of mice was found on site.
Food was left exposed to possible contamination during storage, prep, or serving.
Someone was eating, drinking, or vaping in the food-prep area.
Food surfaces weren't washed and sanitized 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.
Flies were present in the space.
Food was left exposed to possible contamination during storage, prep, or serving.
Evidence of mice was found on site.
Live roaches were found on site.
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.
Adulterated or mislabeled food was kept or offered for sale.
Contaminated food was kept instead of being thrown out.
Live roaches were found on site.
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.
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 pest-control contract or extermination records on file.
No written procedure for safely refilling reusable containers.
No proper toilet for staff or patrons, or it's accessed through the kitchen.
Kitchen equipment was improperly built, placed, or maintained.
The handwashing sink was missing, blocked, or without soap, hot water, or towels.
No food thermometer available to check cooking and holding temperatures.
Hot food was held below 140°F, cool enough for bacteria to grow.
Dishes and utensils weren't being properly washed and sanitized.
The handwashing sink was missing, blocked, or without soap, hot water, or towels.
No food thermometer available to check cooking and holding temperatures.
Food was left exposed to possible contamination during storage, prep, or serving.
Dishes and utensils weren't being properly washed and sanitized.
Contaminated food was kept instead of being thrown out.
Evidence of rats was found on site.
No one on shift holds the required food-safety certificate.
Food was left exposed to possible contamination during storage, prep, or serving.
Clean utensils were stored where they could get dirty again.
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.
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.
No proper toilet for staff or patrons, or it's accessed through the kitchen.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Food surfaces weren't washed and sanitized between uses.
The handwashing sink was missing, blocked, or without soap, hot water, or towels.
Someone was eating, drinking, or vaping in the food-prep area.
Live roaches were found on site.
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.
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