Originally Posted by jennyema
1. No. A friend and I have stopped eating there long before I knew that the place was cited by the City of Boston for health code / sanitary violations. But I was not in the least bit surprised that they might have been then!
2. The veggie pizza that I had had soggy crust from the canned green peppers that they use, and the peppers themselves were in giant pieces. A good pizzaria uses ALL-FRESH VEGGIES - nothing canned except the tomatoes for the sauce.
3. The men's room was fillthy and reeked of an ammonia-like urine smell. As if they allow drunken bums to go in there and use the urinal and toilet as they please whenever they please, p***ing all over the place. Most of the tiles are loose and coming up from the floor and the floor itself is weak and squeaky. And if the men's room smells like that, then I'm pretty certain that the ladies' room isn't too far behind!
4. The place is dirty, dusty and musky-smelling.
5. The equipment is unsafe & unsanitary. Their food prep tools, cookware & eating utensils sholuld be washed in a wash water temp of at least 150 to 165 degrees. The machine's rinse water temp should be no lower than 180 degrees to kill all germs and bacteria on the eating utensils. If not, which I don't think it is, then that's definitely a sanitary / health code violation right there.
6. And since I've started being trained in a Culinary Arts program for a possible good-paying job as a certified Safe Serve cook, I've learned quite a bit, so far, about food-borne illnesses, pathogens, dieases, food-borne illness outbreaks as a result of carelessness, sanitation, health code violations, improper cold storage of foods, and time & temperature abuse.
And who in God's creation knows if their meat supply is from a very reliable source? Or their dry / canned goods for that matter? Food safety begins with receiving it at the door - all the way from that, to an in-house inspection to make sure that there is no spoiled food or broken containers, proper cold storage of it, to prepping it to cooking it, to holding it at the proper hot temp for serving, right up to reheating it and keeping it hot again.
7. And this eatery has been cited for some of those violations. I'm willing to bet that they don't even have a handwash sink in the kitchen which is also required by law. The kitchen workers have been known to wear dirty soiled aprons and uniforms which are supposed to be changed once dirty.
8. But I knew that this place was not up to quality standards concerning health & safety the minute I stepped in there to eat for the first time.
9. And if I were a health inspector, that place would have been closed and their license to operate would have been suspended until all of those those violations were corrected.
10. And since I'm on the subject of health, food storage and sanitaion, I wonder if there are any little four-legged furry creatures running around in there.
All of these things you must be aware of when you walk into an establisment to eat their food. If the place does not look healthy, then I'm not making them any more wealthy.