Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
Critical: Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display.
Critical: Oyster shells are being used more than once as serving containers for oysters and are not being removed, prepared and returned to original shell for service.
Critical: Food contact surfaces and utensils are not clean to sight and touch.
Critical: Quaternary ammonium solution concentration for warewashing is not 200 p.p.m. at 75?F.
Bulk containers are not properly labeled.
Food is not stored in a clean, covered container.
Ice dispensing utensils were not stored in a clean protected location.
Ice that is used as cooling medium for foods or cooling coils is being used for consumer use.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
In use food utensils are stored in water that is not maintained at a minimum of 135°F.
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.
Walls/ceilings or attached equipment are not clean.
Cloths used for wiping spills are used for other purposes.
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