Critical: Food for hot holding and service was held at a temperature of less than 135°F.
Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
A current state food safety certificate is not conspicuously posted.
There are unnecessary items on the premises.
Maintenance cleaning tools are not stored properly.
Mops are not hung and/or stored to facilitate air drying.
Critical: Food contact surfaces and utensils are not clean to sight and touch.
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