- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Food is not stored six (6) inches off the floor.
- Clean equipment/utensils are not stored at least six (6) inches off the floor.
- Food handlers are not wearing proper hair restraints.
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02/06/2012 | Routine |
- Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- 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.
- Single use/single service articles are not stored at least six (6) inches off the floor
- There are unnecessary items on the premises.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
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04/12/2011 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
- Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
- There are unnecessary items on the premises.
- Floors are not clean.
- Walls/ceilings or attached equipment are not in good repair.
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12/15/2010 | Reinspection |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Bulk containers are not properly labeled.
- Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- The toilet room door is not tight fitting and self-closing.
- Openings are not protected against the entry of rodents or insects.
- There are unnecessary items on the premises.
- Floors are not clean.
- Walls/ceilings or attached equipment are not in good repair.
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12/01/2010 | Reinspection |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- An accurate ambient air temperature-measuring device is not provided.
- Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Single use/single service articles are not stored at least six (6) inches off the floor
- In use food utensils are not stored on a clean dry surface.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- The toilet room door is not tight fitting and self-closing.
- Openings are not protected against the entry of rodents or insects.
- There are unnecessary items on the premises.
- Floors are not clean.
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11/10/2010 | Routine |
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Food is not stored in a clean, covered container.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Plumbing is not maintained.
- The toilet room door is not tight fitting and self-closing.
- Openings are not protected against the entry of rodents or insects.
- Walls/ceilings or attached equipment are not in good repair.
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04/29/2010 | Routine |
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- Food scoop is constructed without a handle.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Walls/ceilings or attached equipment are not clean.
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11/30/2009 | Routine |
- Toilet facilities are not conveniently located and accessible at all times.
- Openings are not protected against the entry of rodents or insects.
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05/19/2009 | Routine |
Restaurant representatives - add corrected or new information about Sailey's, 1102 Stumpf Boulevard, Gretna, LA »