Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
Packaged food is not labeled as specified by law.
Food is stored under a possible source of contamination.
Non-food contact equipment is not maintained in good repair.
Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
Floors are not clean.
Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles.
Mops are not hung and/or stored to facilitate air drying.
A valid permit to operate is not posted in a conspicuous location.
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