Department of FoodieDepartment of FoodieFrom the Mar 10, 2025 health inspection. Lower-priority items are listed after the serious ones.
Cold food was held above 41°F, warm enough for bacteria to grow.
Food was left exposed to possible contamination during storage, prep, or serving.
Cooked food wasn't cooled down fast enough to be safe.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
No working thermometer in the fridge or hot-holding unit.