Critical: Food for hot holding and service was held at a temperature of less than 135°F.
Critical: Using time only as a public health control, food was not marked or otherwise identified with the time within which it would be cooked , served , or discarded.
Bulk containers are not properly labeled.
An accurate ambient air temperature-measuring device is not provided.
An accurate product temperature-measuring device is not provided.
Non-food contact equipment is not maintained in good repair.
A current state food safety certificate is not conspicuously posted.
A covered waste can is not provided in the ladies toilet room.
The toilet room is not mechanically vented to the outside atmosphere
Walls/ceilings or attached equipment are not in good repair.
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