Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
Critical: Food contact surfaces and utensils are not clean to sight and touch.
Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
Food is not stored six (6) inches off the floor.
Equipment used for cooling, heating and holding cold and hot foods are not sufficient to maintain proper food temperatures.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
A current state food safety certificate is not conspicuously posted.
Soap and/or paper towels are not provided for use at the hand wash lavatory.
Floors are not clean.
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
Mops are not hung and/or stored to facilitate air drying.
A valid permit to operate was not obtained prior to opening of the food establishment and/or the permit is not valid due to non-payment of fees/penalties.
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