Department of FoodieDepartment of Foodie
Went a couple times. I think their kava is lukewarm and bland. As an experienced kava drinker i knew something was off because I immediately felt heart palpitations. Bartenders seemed distracted and uninterested. Much better kava bars around the city for sure. Avoid this one. I recommend Kosmic up the street. They were chill.
Food surfaces weren't washed and sanitized between uses.
No food thermometer available to check cooking and holding temperatures.
Food was left exposed to possible contamination during storage, prep, or serving.
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.
Ventilation can't keep up with the grease, steam, or smoke.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Flies were present in the space.
Food was left exposed to possible contamination during storage, prep, or serving.
Food surfaces weren't washed and sanitized between uses.
Adulterated or mislabeled food was kept or offered for sale.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
If you get it fresh it’s so gud, throw back to like 2010 Kennedy please never change ! Crispy , hot, thin batter, cooked chicken,
No one on shift holds the required food-safety certificate.
Food was left exposed to possible contamination during storage, prep, or serving.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
I visited Salad Don to try their lúcuma juice, but unfortunately I felt small pieces of something while drinking it. At first, I thought it might be bits of lúcuma peel, but after checking, I realized they were pieces of plastic! I was also disappointed that the staff member assisting us did not speak Spanish and could not identify basic items like green pepper or sweet potatoes in Spanish. This made it difficult for the Spanish-speaking people in my party to understand. I hope the restaurant
Staff hygiene fell short: soiled clothing, no hair covering, or unkempt nails.
Food was left exposed to possible contamination during storage, prep, or serving.
Evidence of mice was found on site.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Single-use items were reused or left unprotected.
Studio6 is a very cool creative space with music. It’s the only studio I’ve visited that has carded me but it has a full bar for purchase. There is a pool table here for play. The contemporary art spanned multiple mediums and had prices clearly posted. I highly recommend checking out this gallery.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
There are two doorways, apparently, one side from one street will get you the dinner menu and the other street entrance will get you the dim sum-ish menu. The plates here are FOR SHARING. Aside from the dim sum dishes, every plate is large. I wanted soup dumplings but also a meat dish, but also vegetables. All were full sided portions. I came alone and had to take the rest to go. The food, if you like spicy, is delicious. Seasoned really well. Only thing, and they do this everywhere, is that t
Food was left exposed to possible contamination during storage, prep, or serving.
Evidence of mice was found on site.
The required wash-your-hands sign wasn't posted.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
No pest-control contract or extermination records on file.
Evidence of mice was found on site.
Food was left exposed to possible contamination during storage, prep, or serving.
No pest-control contract or extermination records on file.
Dishes and utensils weren't being properly washed and sanitized.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Someone was eating, drinking, or vaping in the food-prep area.
Cold food was held above 41°F, warm enough for bacteria to grow.
Clean utensils were stored where they could get dirty again.
Frozen food was thawed in an unsafe way.
Kitchen equipment was improperly built, placed, or maintained.
Not enough fridge or hot-holding equipment to keep food at safe temperatures.
Food was left exposed to possible contamination during storage, prep, or serving.
No food thermometer available to check cooking and holding temperatures.
No pest-control contract or extermination records on file.
Food surfaces weren't washed and sanitized between uses.
Food was left exposed to possible contamination during storage, prep, or serving.
Wiping cloths weren't kept clean, dry, or in sanitizer between uses.
Adulterated or mislabeled food was kept or offered for sale.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Streamlined rooms, some with city views, in a laid-back hotel offering a rooftop bar.
What to order: guacamole · tamales · flatbreads · Bowery sling (cocktail)Me and my boyfriend stayed in the hotel for a week, and the location was perfect for exploring the whole of NewYork city. It is close to a lot of great restaurants and cafes. The rooms are small but very well designed. Our room was VERY clean, the staff is helpful and kind. The alley through which you enter the hotel is very interesting and colourful but not “scary”. They also offer complementary breakfast with coffee and some pastries. Overall we had a great stay.
Raw or undercooked items were served without the required written warning.
Food was left exposed to possible contamination during storage, prep, or serving.
No one on shift holds the required food-safety certificate.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Garbage was kept in open or leaky containers, which attracts pests.
Food was left exposed to possible contamination during storage, prep, or serving.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Dishes and utensils weren't being properly washed and sanitized.
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