SAVOIE CATERING health score and inspection history

Clean restroom exhaust vent cover.///Restroom vents have accumulation of dust.

Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized.///Cutting boards on make table showing heavy use.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.///(1)Gaskets on RI cooler and freezers have black residue. (2) RI freezer has food debris on bottom shelf.

Store scoops left in TCS foods with handles above the top of the food of the container.///Scoop in flour bag(bar area) with handle laying directly in flour.

Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.///Bottom shelf and doors of both ovens have baked on food debris.

Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized.///Several cutting boards showing heavy use. 4-202.16 Provide smooth, easily cleanable nonfood contact surfaces (damaged gaskets on RI units, ice machines, chest freezer lids, damaged shelving, etc.).///Gaskets of RI cooler (back door in the middle) coming apart. 4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.///Bottom shelf of RI cooler (middle in back) is rusted or has rust build up.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Floors behind make table and walls behind cook top have build up and debris present.

6-403.11(A) Locate employee break areas so that food, equipment, utensils, linens, and single service/single use articles are protected.///Cell phone, speaker and open bag of chips on same shelf as clean dishes.