Department of FoodieDepartment of Foodie
Staff hygiene fell short: soiled clothing, no hair covering, or unkempt nails.
Cooked food wasn't cooled down fast enough to be safe.
Food surfaces weren't washed and sanitized between uses.
Food came from an unapproved or unknown source.
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.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Amazing food and great experience! Everything was fresh, flavorful, and cooked perfectly. The chicken was juicy with a nice char, the rice was seasoned just right, and the sides were on point. You can tell they really care about quality and presentation. Definitely one of those spots you keep coming back to. Highly recommend!
Evidence of mice was found on site.
Food was left exposed to possible contamination during storage, prep, or serving.
House-packaged juice was missing required labels or warnings.
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.
Honestly I come here nearly everyday, I haven’t had a problem. For 2.50 a pepperoni pizza I mean come on in this economy it’s pretty good pricing. The pizza doesn’t give me any bubble guppies and makes my stomach feel full everytime. I appreciate this spot 🙏🏼
No one on shift holds the required food-safety certificate.
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.
Dishes and utensils weren't being properly washed and sanitized.
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