Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
Critical: Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display.
Critical: Equipment/utensils which have contact with potentially hazardous food are not cleaned every 4 hours of use.
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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