Department of FoodieDepartment of Foodie
Food was left exposed to possible contamination during storage, prep, or serving.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Single-use items were reused or left unprotected.
Cooked food wasn't cooled down fast enough to be safe.
Food was left exposed to possible contamination during storage, prep, or serving.
Flies were present in the space.
Clean utensils were stored where they could get dirty again.
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.
Hot food was held below 140°F, cool enough for bacteria to grow.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Single-use items were reused or left unprotected.
Always a positive vibe in here. Awesome DJ when I go. The food is catered by black owned business and their food is the bomb. Tasty and fresh. Ya dig! Check both out asap!
No food thermometer available to check cooking and holding temperatures.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
The theatre is fun and there are no bad seats! If you sit up front you will be part of the show! 11 to Midnight was such a great experience.
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 working thermometer in the fridge or hot-holding unit.
Breezy casual eatery displaying ample hot trays of American, Spanish, Indian & Pakistani dishes.
What to order: Chicken Karahi · Naan · Chicken Tandoori · Chicken BiryaniThe food was ok, they have a lot of items I gotta check out . So this review will change in time . Customer service is excellent. I love the fact that everything here is 100% halal . Can't wait to come back for lunch again .
Live roaches were found on site.
Wiping cloths weren't kept clean, dry, or in sanitizer between uses.
Cracked or unpasteurized eggs were kept or used.
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.
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.
Food surfaces weren't washed and sanitized between uses.
Food was left exposed to possible contamination during storage, prep, or serving.
Staff hygiene fell short: soiled clothing, no hair covering, or unkempt nails.
No one on shift holds the required food-safety certificate.
Dishes and utensils weren't being properly washed and sanitized.
We got seated by the door, I guess because it was only two of us. Our waiter was extremely aggressive & I was truly wondering what that was about, honestly why he didn't get a tip from me. The vibes were cool, it's extremely hot in there though and it wasn't packed so I was surprised the AC wasn't up high $45 dollars for 6 shrimps & fries
No one on shift holds the required food-safety certificate.
Contaminated food was kept instead of being thrown out.
Clean utensils were stored where they could get dirty again.
Dishes and utensils weren't being properly washed and sanitized.
Contaminated food was kept instead of being thrown out.
The handwashing sink was missing, blocked, or without soap, hot water, or towels.
Single-use items were reused or left unprotected.
Dishes and utensils weren't being properly washed and sanitized.
The required wash-your-hands sign wasn't posted.
Hip lodging with upscale rooms & a free wine reception, plus a cocktail lounge & coffee bar.
We had a great stay! Every single employee we encountered was friendly and went out of their way to assist us - doorman, bellhop, front desk, etc. The room was spacious, much bigger than rooms at the Hyatt Grand Central nearby where I've stayed before. Location was great. You can see Grand Central from the hotel entrance. Renovations are very nice as well. $55/24 hr negotiated parking rate was reasonable.
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.
Cold food was held above 41°F, warm enough for bacteria to grow.
Wiping cloths weren't kept clean, dry, or in sanitizer between uses.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Ingenious business idea. Who would have thought laundromats could be enjoyable? The first time I went, I did 3 loads of laundry, had a BLT sandwich and a drip coffee for a total of $20. Can't beat that price! The machines are newer & nicer with the washers having options to adjust soil level & rinse. The only downside is that there's not a lot of them (10 washers & dryers each) and so space can fill up quickly. I have been going early in the mornings so I haven't had an issue with that. They hav
Kitchen equipment was improperly built, placed, or maintained.
Food was left exposed to possible contamination during storage, prep, or serving.
Dishes and utensils weren't being properly washed and sanitized.
House-packaged juice was missing required labels or warnings.
Staff hygiene fell short: soiled clothing, no hair covering, or unkempt nails.
Contaminated food was kept instead of being thrown out.
Cooked food wasn't cooled down fast enough to be safe.
Food surfaces weren't washed and sanitized between uses.
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.
Mini golf, a playground & a cafe at a compact leisure center with Hudson River & skyscraper views.
What to order: Pier 25 lemonadeAdorable mini golf venue. Although it may not be the most difficult, the stunning views certainly compensate for it. It's an excellent spot for families and children, and it's also budget-friendly for a romantic evening—definitely a way to earn some brownie points! The staff are incredibly kind and welcoming; I witnessed them patiently demonstrating the game to a family who was new to it. I would absolutely return!
Food surfaces weren't washed and sanitized between uses.
Staff hygiene fell short: soiled clothing, no hair covering, or unkempt nails.
Wiping cloths weren't kept clean, dry, or in sanitizer between uses.
Pesticides were used or stored improperly, or applied by someone unlicensed.
Raw or undercooked items were served without the required written warning.
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.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
No one on shift holds the required food-safety certificate.
Evidence of mice was found on site.
Evidence of rats was found on site.
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 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.
Decided to check out this gym today before my day out in the city and im blown away. The place was clean, workers were so nice and helpful and the pit for my deadlifting was beautiful. Loved my workout so much!
No food thermometer available to check cooking and holding temperatures.
Contaminated food was kept instead of being thrown out.
Clean utensils were stored where they could get dirty again.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
No working thermometer in the fridge or hot-holding unit.
I really have a darling time in the dining hall! Staff always remembers me and there has never been a time where there hasn’t been at least one thing I like. People are too quick to call something food poisoning baby if it was food poisoning you would know. Just because your tummy hurts doesn’t mean it’s food poising! #ienjoytheprattdininghall
Staff hygiene fell short: soiled clothing, no hair covering, or unkempt nails.
Food was left exposed to possible contamination during storage, prep, or serving.
Clean utensils were stored where they could get dirty again.
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