jss309

The pizza is REAL. I have eaten many slices in both New York and New Jersey and I can’t wait to get some more. The pepperoni is less spicy than I recall, but overall the taste is the real deal. The calzones are fresh to order and remind me of my first ever from childhood on the East coast. The pasta entrees are spot on and include classic dishes with a fresh hint of Sonoma county in every bite. I love this place, they don’t take credit cards, but I love this place. Mange’!!!

Go here if you want a case study for your servsafe exam. I am in the business and have been for over 20 years. My girlfriend has been getting sick with the runs and cramps and doesn’t know why. She eats lunch here occasionally and took me there to check it out. I ordered a bean and rice burrito with red sauce and mild salsa, keeping it simple. I stepped up to the slightly messy, lunch rushed salsa bar and noticed all the salsas were either very hot or super hot, one larger portion had way too many Serrano peppers. When I asked for something mild the waitress pointed to a thin tomato something with jalapeno slices in it! NOT! I then made eye contact with the cook, who saw me asking for options and asked for some pica de gallo, it was hurried to me. My girlfriend says she never eats the salsa because it’s too hot, I agree. It is way hotter than San Jose’s on Fourth in San Rafael because they use more Serrano, which equals more Scovilles. I then asked the waitress if they made the salsa so hot because they don’t want people eating a lot of it. She smiled, shook her head up and down and said,“Yes”. When I got my burrito the red sauce on top was hot tomato soup,100%, tomato soup! No spice, nada. My rice was not even seasoned, just white rice, nada. Where did the mild salsa for my burrito come from if they didn’t have any?? Later I watched the owner or manager, she wouldn’t say, wipe out a stack of wet bowls for the salsa and chips with a blue cloth towel and that is a violation of health code. The bowls are supposed to air dry and not be stacked wet, especially wood bowls even more so because of their porosity and their ability to harbor the cause of a foodborne illness. I observed her put the towel down on the counter top and then wipe the wet, stacked bowls repeatedly. Possibly cross contaminating everything with the blue cloth towel. I observed the waitress wipe multiple tables down with a different rag without disinfecting the table tops and then she put that dirty rag back on the same counter where the bowls were being wiped before, another clear violation of health code. All the towels, when not in use, should not be on the counter. And they should be using a chemical sanitizer to clean each tabletop. The floors corners show dirt buildup with no coving. When I approached the Manager I asked her if she had a servsafe certification and she said yes but could not produce her card. When I asked her about the salsa issue she said that they didn’t understand me, when I clearly asked and they clearly answered my question ,“No”. At least the cook understood me. When I pointed out the violations she didn’t say a word or even show remorse, I then told her my girlfriend had been getting sick lately. She said nothing. I then told her about the waitress’s confession about the hot salsa and she immediately asked who it was. Please think before you venture here. Buyer beware.