1 /5 Jesi Rios: The cooks are on their devices and use their bare hands to serve without washing their hands. There are servers that vape in the kitchen area. There is mold where they serve drinks. There are containers used for drinks stored next to the raw food prep area. They reuse the napkin sets if no one uses them at the tables. The tables are not cleaned, table tops and chair legs are loose fitting, very wobbly. The owner is rarely there. When they are there, they are absent-minded about how servers are supposed to serve, clean, and work. The servers are the bartenders which slows the process. The servers touch the food with serving because the dishes are not the appropriate size for the food. The mops are stored outside, and used to clean the floors even after it has rained. I could go on; it makes me nauseous thinking of all the observations I have witnessed.
