Department of FoodieDepartment of Foodie
I was trying to have a nice dinner with my husband, but the music was too loud. We had to speak over the music, which was a little complicated.
Evidence of rats was found on site.
Flies were present in the space.
No one on shift holds the required food-safety certificate.
Contaminated food was kept instead of being thrown out.
Food was left exposed to possible contamination during storage, prep, or serving.
The handwashing sink was missing, blocked, or without soap, hot water, or towels.
No food thermometer available to check cooking and holding temperatures.
Clean utensils were stored where they could get dirty again.
Dishes and utensils weren't being properly washed and sanitized.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Food surfaces are too worn or badly built to be properly cleaned.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Contaminated food was kept instead of being thrown out.
No one on shift holds the required food-safety certificate.
Flies were present in the space.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
This is very fast and delicious place for fill up. Louis are best he do excellent job i like gis communication and taking care customers good. Recommended.
Evidence of mice was found on site.
Live roaches were found on site.
Food was left exposed to possible contamination during storage, prep, or serving.
No one on shift holds the required food-safety certificate.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
No pest-control contract or extermination records on file.
Damaged canned food wasn't set aside and marked 'do not use'.
One of the most beautiful places IN THE WORLD to have a cup of coffee, pastry or sandwich. It's a walk-up window at the end of the Prospect Park Boathouse. The drip coffee is a consistently great medium roast. Sometimes they open a little late, or recently, were not open at all because a film shoot had taken over the Boathouse. I forgive them everything! The baristas are friendly and deal with the challenges of operating a cafe in the middle of a park with good humor.
Food was left exposed to possible contamination during storage, prep, or serving.
Dishes and utensils weren't being properly washed and sanitized.
Depending upon what time you get there, the 3 items or 4 items over rice will be fresher earlier in the day than later in the day unless it gets sold out and he has to cook a new batch. They provide large portions. I’ve also ordered fresh off the menu when I didnt like the food in the window. Very fresh, very fast and large portions … no skimping on the veggies. I have been there close to closing and they discarded the left overs. I don’t understand the other persons review about being there
Evidence of mice was found on site.
Food was left exposed to possible contamination during storage, prep, or serving.
Food surfaces weren't washed and sanitized between uses.
Someone was eating, drinking, or vaping in the food-prep area.
Flies were present in the space.
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.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
I ordered a small size congee, I was standing there wait for like 5-10 minutes, he gave me a large size, I paid for another $2.5. When I get home. I found out the container is used. So dirty and oily on both inside and outside. And clearly can see some used marks on the container. So disgusting🤮. I through it to garbage. Never go again.
The handwashing sink was missing, blocked, or without soap, hot water, or towels.
Food was left exposed to possible contamination during storage, prep, or serving.
Hot food was held below 140°F, cool enough for bacteria to grow.
This Restaurant is NO good. I ordered food and the food was salty and very greasy. I advice that you DO NOT order food from them. I called to inform them about the food and the workers are very disrespectful and hung up the phone a few times on me. I recommend you NOT order food from them.
Food was left exposed to possible contamination during storage, prep, or serving.
Flies were present in the space.
Food sucks don't order this the worst crown fried ever , order one day and food was old and not well cooked , nooo ,no ,no ,no wack
Food was left exposed to possible contamination during storage, prep, or serving.
Evidence of mice was found on site.
No one on shift holds the required food-safety certificate.
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.
Live roaches were found on site.
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.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
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.
Really bad and rude attitude from the younger chunky women. Who you think you are. I only tried to order a rice noodle as I used to. She told me that ‘You ain't gonna get it today.’ in Cantonese‘你今日等唔到架啦’ What do you mean by that？ No more visit. Always let ppl wait even no any other customer here.
Food surfaces weren't washed and sanitized between uses.
Evidence of mice was found on site.
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.
Not enough fridge or hot-holding equipment to keep food at safe temperatures.
The handwashing sink was missing, blocked, or without soap, hot water, or towels.
Staff hygiene fell short: soiled clothing, no hair covering, or unkempt nails.
Clean utensils were stored where they could get dirty again.
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.
Dishes and utensils weren't being properly washed and sanitized.
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.
Evidence of mice was found on site.
No one on shift holds the required food-safety certificate.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
The required wash-your-hands sign wasn't posted.
Food was left exposed to possible contamination during storage, prep, or serving.
Hot food was held below 140°F, cool enough for bacteria to grow.
Food surfaces are too worn or badly built to be properly cleaned.
The required wash-your-hands sign wasn't posted.
Food came from an unapproved or unknown source.
Not enough fridge or hot-holding equipment to keep food at safe temperatures.
Kitchen equipment was improperly built, placed, or maintained.
Kitchen equipment was improperly built, placed, or maintained.
No written procedure for safely refilling reusable containers.
Not enough fridge or hot-holding equipment to keep food at safe temperatures.
No one on shift holds the required food-safety certificate.
Clean utensils were stored where they could get dirty again.
Ventilation can't keep up with the grease, steam, or smoke.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Evidence of mice was found on site.
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.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Staff hygiene fell short: soiled clothing, no hair covering, or unkempt nails.
Food surfaces weren't washed and sanitized between uses.
Cold food was held above 41°F, warm enough for bacteria to grow.
The required wash-your-hands sign wasn't posted.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Food surfaces weren't washed and sanitized between uses.
No written procedure for safely refilling reusable containers.
Hot food was held below 140°F, cool enough for bacteria to grow.
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