Not all food employees have a current food handler card. (1 penalty point)
Food containers are not labeled with the common name of the food. (1 penalty point)
Utensils are stored in standing water. Bowls are used for food scoops and are stored inside food containers. (1 penalty point) Corrected on site. 2 occurences.
Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
Single service items are stored in the splash zone of a hand sink. Clean equipment is not covered or inverted to prevent contamination. Single service items are stored on the floor. (1 penalty point) 3 occurences.
Critical: The meat slicer is unclean to sight and touch. Surfaces of the stand mixer above the bowl are dirty. (6 penalty points) Corrected on site. 2 occurences.
Critical: There is no hand drying provision at the hand sink. (3 penalty points)
The floor sink beneath the 3-compartment sink is dirty. (1 penalty point)
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