Department of FoodieDepartment of Foodie
I don’t have any pictures to show for it, but this place was absolutely a treat. It’s so hard to get quality Mexican food in this part of the city, but this place is the real deal. They treated my large party with kindness and patience, and the food was absolutely quality. The cooks make things in house, and their grill is visible to the diners, so you can watch them painstakingly and quickly put your food together (as long as it’s grilled). The aguas frescas are served in these beautiful jars.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
This place is mostly a "ghost kitchen". When you walk in you have roughly ten square feet of space to stand out and wait for your order. I got their twelve-piece wings with bourbon sauce to go. There is no place to sit. I was impressed by the sweet and strong flavor of the sauce and how the meat of the wings was eagerly falling off the bone. The wings are said to be wood-smoked and you could tell by the flavor. Overall this place has great wings. It'd be great to see them expand to more of a s
Evidence of mice was found on site.
Food was left exposed to possible contamination during storage, prep, or serving.
Single-use items were reused or left unprotected.
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.
Great food and service for very affordable prices.
Food was left exposed to possible contamination during storage, prep, or serving.
No proper toilet for staff or patrons, or it's accessed through the kitchen.
Food was left exposed to possible contamination during storage, prep, or serving.
Food surfaces weren't washed and sanitized between uses.
No food thermometer available to check cooking and holding temperatures.
The handwashing sink was missing, blocked, or without soap, hot water, or towels.
Dishes and utensils weren't being properly washed and sanitized.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
A worker skipped a required handwash or glove change.
Wiping cloths weren't kept clean, dry, or in sanitizer between uses.
Contaminated food was kept instead of being thrown out.
Staff hygiene fell short: soiled clothing, no hair covering, or unkempt nails.
Food was left exposed to possible contamination during storage, prep, or serving.
Single-use items were reused or left unprotected.
Contaminated food was kept instead of being thrown out.
Evidence of mice was found on site.
A worker skipped a required handwash or glove change.
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.
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.
When I first heard about John Jay College of Criminal Justice, I honestly thought it was just a normal college. But after attending orientation and starting my classes, I quickly realized how valuable and unique it really is. John Jay College of Criminal Justice is truly one of the best colleges under CUNY, especially for Criminal Justice and Cybersecurity in NYC. The more I experienced the campus, the more I understood its strong reputation and real-world connection to law enforcement and publ
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