Department of FoodieDepartment of FoodieFrom the Feb 22, 2020 health inspection. Lower-priority items are listed after the serious ones.
Food came from an unapproved or unknown source.
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.