Department of FoodieDepartment of Foodie
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
No proper toilet for staff or patrons, or it's accessed through the kitchen.
The handwashing sink was missing, blocked, or without soap, hot water, or towels.
Kitchen equipment was improperly built, placed, or maintained.
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.
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.
No pest-control contract or extermination records on file.
Evidence of rats was found on site.
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.
Clean utensils were stored where they could get dirty again.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Food was left exposed to possible contamination during storage, prep, or serving.
Flies were present in the space.
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.
Pesticides were used or stored improperly, or applied by someone unlicensed.
Cold food was held above 41°F, warm enough for bacteria to grow.
Food came from an unapproved or unknown source.
No food thermometer available to check cooking and holding temperatures.
Hot food was held below 140°F, cool enough for bacteria to grow.
No pest-control contract or extermination records on file.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Pesticides were used or stored improperly, or applied by someone unlicensed.
Evidence of mice was found on site.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Funky lodging offering fantasy-themed rooms, plus a restaurant with a full bar & free parking.
This is the absolute most disgusting , filthy place I’ve ever been to . $200 for one night , we checked in super late so almost immediately went to bed after checking the mattress . Once we woke up and opened the curtains we noticed BLOOD stains EVERYWHERE. Blood on the head board of the bed , the walls , the jacuzzi . Part of the carpet was wet , everything is absolutely dirty THERE WAS A CONDOM AND THE WRAPPER ALONG WITH A BLUE PILL . When I called the front staff he told me this is somethin
Evidence of mice was found on site.
Contaminated food was kept instead of being thrown out.
Food surfaces weren't washed and sanitized between uses.
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.
The handwashing sink was missing, blocked, or without soap, hot water, or towels.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
No one on shift holds the required food-safety certificate.
The handwashing sink was missing, blocked, or without soap, hot water, or towels.
The water supply is inadequate or not from an approved source.
A worker skipped a required handwash or glove change.
No one on shift holds the required food-safety certificate.
Hot food was held below 140°F, cool enough for bacteria to grow.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Cooked food wasn't cooled down fast enough to be safe.
Cold food was held above 41°F, warm enough for bacteria to grow.
Staff hygiene fell short: soiled clothing, no hair covering, or unkempt nails.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Live roaches were found on site.
Food surfaces weren't washed and sanitized between uses.
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.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
No written procedure for safely refilling reusable containers.
Kitchen equipment was improperly built, placed, or maintained.
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.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Down-to-earth rooms, some with city views & minifridges, in a contemporary hotel.
The best thing about this hotel is its great location, and I definitely appreciated that the room was clean. Having black coffee available by the exit was also a helpful and welcome touch for starting the day. However, there were several major drawbacks. First, do not pay for the breakfast - it is terrible and completely not worth it. Honestly, it is best to pretend it doesn't exist and not factor it into your plans at all. The customer service was also a huge disappointment. The entire staff s
Produce was served without being washed.
Food surfaces weren't washed and sanitized between uses.
No one on shift holds the required food-safety certificate.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Food surfaces weren't washed and sanitized between uses.
A live animal was on site (not a service animal or a fish in a tank).
Cold food was held above 41°F, warm enough for bacteria to grow.
Live roaches were found on site.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Food is being prepared in a space someone lives or sleeps in.
Dishes and utensils weren't being properly washed and sanitized.
The hidden jem on the island. Why go to NJ when you have La Tourette. 90 balls 15 dollars. Lots of bays with different elevations well maintained grounds and vending machines plus free water for those hot days.
Cold food was held above 41°F, warm enough for bacteria to grow.
No food thermometer available to check cooking and holding temperatures.
Staff hygiene fell short: soiled clothing, no hair covering, or unkempt nails.
Flies were present in the space.
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.
Kitchen equipment was improperly built, placed, or maintained.
Cold food was held above 41°F, warm enough for bacteria to grow.
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.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
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