Department of FoodieDepartment of Foodie
Food surfaces weren't washed and sanitized between uses.
Food was left exposed to possible contamination during storage, prep, or serving.
Wiping cloths weren't kept clean, dry, or in sanitizer between uses.
Adulterated or mislabeled food was kept or offered for sale.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Warm rooms & suites in a polished lodging offering a refined restaurant, a lounge & a fitness room.
This is an excellent business hotel with clean, spacious rooms and a pleasant view. The staff were friendly, professional, and always willing to help. The fitness center was well-equipped and impressive, although the hotel does not have a pool. Its location is very convenient, with Times Square just around the corner and plenty of restaurants, shops, and subway access within walking distance. Wi-Fi was complimentary through the Marriott Bonvoy program. Overall, it was a very positive and enjoyab
Flies were present in the space.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Great stadium! Reasonable ticket prices. Wonderful view of Manhattan from behind 3rd or Home Plate. Food leaves a bit to be desired, however. 4th of July fireworks were great! Plus we could see the Macy’s fireworks too!
The handwashing sink was missing, blocked, or without soap, hot water, or towels.
The water supply is inadequate or not from an approved source.
The sewage disposal system is inadequate or broken.
Paintings, photos & other works by artists of African descent, as well as programs & workshops.
What to order: hot chocolate · bombolones · small sandwichesWhenever my family travels, we make it a point to visit a museum. Since this was our first trip to New York City, we knew we wanted to explore a museum in Harlem. We took the train and enjoyed a pleasant walk to our destination. The Studio Museum in Harlem was a wonderful experience for my family and I. Visitors can make reservations online, although I am not sure if they are required. Admission is pay what you wish, which makes the museum accessible to everyone. If you're able, consider giving
No food thermometer available to check cooking and holding temperatures.
Wiping cloths weren't kept clean, dry, or in sanitizer between uses.
Food was left exposed to possible contamination during storage, prep, or serving.
Food surfaces weren't washed and sanitized between uses.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
The required wash-your-hands sign wasn't posted.
Not enough fridge or hot-holding equipment to keep food at safe temperatures.
Food surfaces weren't washed and sanitized between uses.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
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.
Staff hygiene fell short: soiled clothing, no hair covering, or unkempt nails.
No one on shift holds the required food-safety certificate.
No food thermometer available to check cooking and holding temperatures.
Dishes and utensils weren't being properly washed and sanitized.
Can’t say enough about SY Cusine.. From the first phone call to the day of the event Moshe was an absolute pleasure to work with! Shabbat lunch was top notch. Delicious and fresh. Every single guest was raving.. Staff was professional and service was amazing. The only caterer I will be using for any of my events.
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.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Frozen food was thawed in an unsafe way.
Sensational! Best falafel I've ever had. The sujok sandwich was 10/10. Fusion cuisine is hard to get right but the Labandu dumplings was the perfect fusion dish of middle eastern and Korean. I wish I lived closer, I'd be here every day.
Evidence of rats was found on site.
No food thermometer available to check cooking and holding temperatures.
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.
Cold food was held above 41°F, warm enough for bacteria to grow.
Pesticides were used or stored improperly, or applied by someone unlicensed.
Damaged canned food wasn't set aside and marked 'do not use'.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
No food thermometer available to check cooking and holding temperatures.
The restroom was missing basics like toilet paper, a bin, or a self-closing door.
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 food thermometer available to check cooking and holding temperatures.
The handwashing sink was missing, blocked, or without soap, hot water, or towels.
Food surfaces weren't washed and sanitized between uses.
No one on shift holds the required food-safety certificate.
Shellfish arrived without the required source tags.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
The required wash-your-hands sign wasn't posted.
No working thermometer in the fridge or hot-holding unit.
Food surfaces weren't washed and sanitized between uses.
Evidence of rats was found on site.
Not enough fridge or hot-holding equipment to keep food at safe temperatures.
No written procedure for safely refilling reusable containers.
Food was left exposed to possible contamination during storage, prep, or serving.
Sewage or liquid waste got into the food-prep area.
Kitchen equipment was improperly built, placed, or maintained.
No food thermometer available to check cooking and holding temperatures.
The handwashing sink was missing, blocked, or without soap, hot water, or towels.
The restroom was missing basics like toilet paper, a bin, or a self-closing door.
Lighting is too dim, or bulbs over food areas aren't shatterproof.
The required wash-your-hands sign wasn't posted.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Dishes and utensils weren't being properly washed and sanitized.
No working thermometer in the fridge or hot-holding unit.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
No pest-control contract or extermination records on file.
Food surfaces weren't washed and sanitized between uses.
The handwashing sink was missing, blocked, or without soap, hot water, or towels.
Someone was eating, drinking, or vaping in the food-prep area.
Live roaches were 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.
Flies were present in the space.
Live roaches were found on site.
Contaminated food was kept instead of being thrown out.
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.
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