Health and Safety

We take the safety of our food seriously throughout our restaurant. Adhering to food safety and quality standards to prevent health risks that can arise from the handling, preparation, and storage of food is a priority we take very seriously in every aspect of our business. It’s important to distinguish between different types of food safety risks so we can manage and mitigate their impact. Our current location operates under a U.S. Food and Drug Administration’s (FDA) Hazard Analysis system, by which we identify food safety risks in the system and implement corrective actions when needed. The potential for contamination of food through employee illness is our most critical control point. Our sick leave policy is designed to reduce this risk. Crew members are also given a Wellness Check at the beginning of each shift to ensure no sick employee is working. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Please consume responsibly.