Department of FoodieDepartment of FoodieFrom the Apr 1, 2025 health inspection. Lower-priority items are listed after the serious ones.
No one on shift holds the required food-safety certificate.
Cold food was held above 41°F, warm enough for bacteria to grow.
Dishes and utensils weren't being properly washed and sanitized.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.