Department of FoodieDepartment of FoodieFrom the Jan 16, 2025 health inspection. Lower-priority items are listed after the serious ones.
No written procedure for safely refilling reusable containers.
No proper toilet for staff or patrons, or it's accessed through the kitchen.
Kitchen equipment was improperly built, placed, or maintained.
The handwashing sink was missing, blocked, or without soap, hot water, or towels.
No food thermometer available to check cooking and holding temperatures.
Hot food was held below 140°F, cool enough for bacteria to grow.
Dishes and utensils weren't being properly washed and sanitized.