Department of FoodieDepartment of FoodieFrom the Apr 15, 2025 health inspection. Lower-priority items are listed after the serious ones.
Food surfaces weren't washed and sanitized between uses.
Staff hygiene fell short: soiled clothing, no hair covering, or unkempt nails.
No written procedure for safely refilling reusable containers.
Cooked food wasn't cooled down fast enough to be safe.
Evidence of mice was found on site.
The handwashing sink was missing, blocked, or without soap, hot water, or towels.
Clean utensils were stored where they could get dirty again.
The restroom was missing basics like toilet paper, a bin, or a self-closing door.
Dishes and utensils weren't being properly washed and sanitized.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Pesticides were used or stored improperly, or applied by someone unlicensed.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.