Department of FoodieDepartment of Foodie
Live roaches were found on site.
Evidence of mice was 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.
Pesticides were used or stored improperly, or applied by someone unlicensed.
Flies were present in the space.
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.
Food surfaces are too worn or badly built to be properly cleaned.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
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.
Cooking outdoors or on the sidewalk without approval.
Evidence of rats was found on site.
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.
Food was left exposed to possible contamination during storage, prep, or serving.
No one on shift holds the required food-safety certificate.
The handwashing sink was missing, blocked, or without soap, hot water, or towels.
No written procedure for safely refilling reusable containers.
Dishes and utensils weren't being properly washed and sanitized.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Food was left exposed to possible contamination during storage, prep, or serving.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Bustling multilevel Asian mall with services, casual eateries & an eclectic mix of stalls & vendors.
What to order: Small Steamed Buns (steamed pork buns) · Fuzhou Dumplings · Fried DumplingsGoing for Fuzhou dumpling. Its cheap and tasty. Cost only 5-6$. The fried dumpling is very good with generous fillings and crisp skin. The xiaolongbao (bun) isnt xiao (small in mandarin language) its more like a bun. Its big but tasty. Mixed with the sauce, it gave a unique taste and experience.
Evidence of mice was found on site.
Cold food was held above 41°F, warm enough for bacteria to grow.
Hot food was held below 140°F, cool enough for bacteria to grow.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Bustling food court with many stalls dispensing sweet & savory regional Chinese specialties.
What to order: sour spicy shrimp rice noodle (Da Wan stall) · lamb burger (Lanzhou Hand Pull Noodles stall) · hot and spicy fish noodles (Grains Fish Noodle stall)I come here often, especially to the beancurd shop at the corner. Other vendors are friendly to deal with, and their food is delicious. Glad to see it surviving and thriving. More of them don't take credit cards.
Evidence of mice was found on site.
Clean utensils were stored where they could get dirty again.
Frozen food was thawed in an unsafe way.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
I recently attended classes at Nicol Squash as a part of my fantastic experience with Squash Retreats. Of all the professional squash players that worked with our group, Peter's instruction was the most polished. The club had everything that you need and nothing that you don't. I am grateful to have had the experience 👍🏼👍🏼
Food surfaces weren't washed and sanitized between uses.
No one on shift holds the required food-safety certificate.
Dishes and utensils weren't being properly washed and sanitized.
No one on shift holds the required food-safety certificate.
Staff hygiene fell short: soiled clothing, no hair covering, or unkempt nails.
Food came from an unapproved or unknown source.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Dishes and utensils weren't being properly washed and sanitized.
No one on shift holds the required food-safety certificate.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Seafood sold by the pound, plus Latin-style prepared eats offered in this snug local fish market.
What to order: Seafood Soup · Shrimp Patelito (Shrimp Patty) · Red Snapper (most liked)I had a very disappointing experience at this seafood restaurant last night. I stood in line for a long time waiting to place my order, but the staff completely ignored me. It seemed like they were only paying attention to customers who spoke Spanish, which made me feel unwelcome and overlooked. Every customer deserves the same level of service, regardless of the language they speak. I was also concerned about the quality of the food. The cooking oil tasted old and should be changed regularly t
Live roaches were 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.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Food surfaces are too worn or badly built to be properly cleaned.
Dishes and utensils weren't being properly washed and sanitized.
Pesticides were used or stored improperly, or applied by someone unlicensed.
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.
Food was left exposed to possible contamination during storage, prep, or serving.
No working thermometer in the fridge or hot-holding unit.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Food was left exposed to possible contamination during storage, prep, or serving.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Dishes and utensils weren't being properly washed and sanitized.
Food surfaces weren't washed and sanitized between uses.
Live roaches were found on site.
No one on shift holds the required food-safety certificate.
No food thermometer available to check cooking and holding temperatures.
The required wash-your-hands sign wasn't posted.
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.
Kitchen equipment was improperly built, placed, or maintained.
Not enough fridge or hot-holding equipment to keep food at safe temperatures.
Food was left exposed to possible contamination during storage, prep, or serving.
No food thermometer available to check cooking and holding temperatures.
No pest-control contract or extermination records on file.
No food thermometer available to check cooking and holding temperatures.
Live roaches were found on site.
Food surfaces weren't washed and sanitized between uses.
Evidence of mice was found on site.
Clean utensils were stored where they could get dirty again.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
My office had a field trip to Flushing Meadows with about 50 people, and our lunch was at the Olmsted Center Cafeteria. NOTE: I work at a city government agency and we coordinated in advance to eat lunch there. I am not sure if the cafeteria is available to the public. The staff who helped us organize our visit were really helpful and friendly. I was so impressed by the large menu, high-quality food, and speedy service! Even more impressive, they had great vegetarian options: I had tofu (“bean
Evidence of mice was found on site.
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.
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.
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.
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