Department of FoodieDepartment of FoodieFrom the Jul 8, 2008 health inspection. Lower-priority items are listed after the serious ones.
Food surfaces weren't washed and sanitized between uses.
A live animal was on site (not a service animal or a fish in a tank).
Cold food was held above 41°F, warm enough for bacteria to grow.
Live roaches were found on site.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Food is being prepared in a space someone lives or sleeps in.
Dishes and utensils weren't being properly washed and sanitized.