Department of FoodieDepartment of FoodieFrom the Nov 7, 2019 health inspection. Lower-priority items are listed after the serious ones.
Cooked food wasn't cooled down fast enough to be safe.
Evidence of mice was found on site.
No one on shift holds the required food-safety certificate.
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.
Gaps, cracks, or clutter make it easy for pests to get in and nest.