Department of FoodieDepartment of Foodie
Food was left exposed to possible contamination during storage, prep, or serving.
Food surfaces weren't washed and sanitized between uses.
Clean utensils were stored where they could get dirty again.
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.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
No written procedure for safely refilling reusable containers.
Kitchen equipment was improperly built, placed, or maintained.
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.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Regal hotel in a 1930s landmark featuring elegant rooms & suites, plus dining, jazz & park views.
What to order: Lobster bisque · Tuna tartare · Lobster rollFinding a peaceful oasis in the middle of Manhattan is a luxury in itself, and my evening at The Pierre was exactly that. The atmosphere was incredibly tranquil and effortlessly exclusive—it truly made me feel as though I was a private resident of the hotel rather than just a diner. The service was warm, highly attentive, and incredibly accommodating. I left my drink orders entirely in the hands of the staff, asking them to surprise me, and they delivered an exceptional series of expertly crafte
Staff hygiene fell short: soiled clothing, no hair covering, or unkempt nails.
Evidence of mice was found on site.
Live roaches were found on site.
A worker handled ready-to-eat food with bare hands.
Hot food was held below 140°F, cool enough for bacteria to grow.
Clean utensils were stored where they could get dirty again.
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.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Someone was eating, drinking, or vaping in the food-prep area.
Staff hygiene fell short: soiled clothing, no hair covering, or unkempt nails.
Hot food was held below 140°F, cool enough for bacteria to grow.
Frozen food was thawed in an unsafe way.
Evidence of mice was found on site.
Staff hygiene fell short: soiled clothing, no hair covering, or unkempt nails.
Contaminated food was kept instead of being thrown out.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
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.
Wiping cloths weren't kept clean, dry, or in sanitizer between uses.
Food surfaces weren't washed and sanitized between uses.
Contaminated food was kept instead of being thrown out.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
I’ve been to a lot of gyms and this is by far one of the best environments I’ve trained in. The gym is always clean, the equipment is great, and the atmosphere is super motivating and welcoming. Huge shoutout to Darius — genuinely one of the best trainers out there. He’s knowledgeable, patient, pushes you to do your best, and actually cares about your progress. Every workout feels personalized and motivating, and you can tell he’s passionate about what he does. I’ve already seen such a differen
Wiping cloths weren't kept clean, dry, or in sanitizer between uses.
No one on shift holds the required food-safety certificate.
Food surfaces weren't washed and sanitized between uses.
Music good Jamaican vibes . Food great drinks by Tony amazing . Customer service 10/10
Kitchen equipment was improperly built, placed, or maintained.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Dishes and utensils weren't being properly washed and sanitized.
Flies were present in the space.
Contaminated food was kept instead of being thrown out.
Garbage was kept in open or leaky containers, which attracts pests.
No written procedure for safely refilling reusable containers.
Evidence of mice was found on site.
Hot food was held below 140°F, cool enough for bacteria to grow.
Clean utensils were stored where they could get dirty again.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
The water supply is inadequate or not from an approved source.
No written procedure for safely refilling reusable containers.
The sewage disposal system is inadequate or broken.
No food thermometer available to check cooking and holding temperatures.
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.
No one on shift holds the required food-safety certificate.
Contaminated food was kept instead of being thrown out.
Evidence of mice was found on site.
Food surfaces weren't washed and sanitized between uses.
A worker skipped a required handwash or glove change.
Dishes and utensils weren't being properly washed and sanitized.
No pest-control contract or extermination records on file.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Ventilation can't keep up with the grease, steam, or smoke.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
A worker handled ready-to-eat food with bare hands.
Staff hygiene fell short: soiled clothing, no hair covering, or unkempt nails.
No one on shift holds the required food-safety certificate.
Food was left exposed to possible contamination during storage, prep, or serving.
Food surfaces weren't washed and sanitized between uses.
Live roaches were found on site.
The handwashing sink was missing, blocked, or without soap, hot water, or towels.
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.
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.
Evidence of mice was 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.
Food surfaces are too worn or badly built to be properly cleaned.
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