- The operation had an employee health policy on file.
- Observed food employee working while experiencing discharges from sneezing, coughing or runny nose. Observed employee blowing nose in kitchen area.
To prevent contamination, food employees experiencing persistent sneezing, coughing, or a runny nose that causes discharges from the eyes, nose, or mouth may not work with exposed food, clean equipment, utensil, linens or unwrapped single-service or single-use articles.
- Food employee(s) did not wash hands in situations that specifically require them to do so. Observed employee pet dog at drive thru, accept money, drop burgers on the grill and never wash hands. Also observed an employee put on gloves without washing hands after entering kitchen
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: Maines Food Supply
- Observed time/temperature controlled for safety foods being properly held using time as a public health control
the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required.
- Observed food employee cooking foods to the required temperatures.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Toxic materials are properly identified and stored.
- Observed operation in compliance with their HACCP plan.
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01/07/2016 | Critical Control Point Inspection |
- Critical: Food employee(s) did not wash hands in situations that specifically require them to do so. Observed employee pet dog at drive thru, accept money, and drop beef pattys on grill without washing hands. Also observed an employee put on gloves without washing hands prior after entering the kitchen
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food
- Observed food employee working while experiencing discharges from sneezing, coughing or runny nose. Observed employee blowing nose in the kitchen area
To prevent contamination, food employees experiencing persistent sneezing, coughing, or a runny nose that causes discharges from the eyes, nose, or mouth may not work with exposed food, clean equipment, utensil, linens or unwrapped single-service or single-use articles.
- Critical: The person in charge did not ensure that employees were effectively cleaning their hands as required.
To prevent contamination, the person in charge shall ensure that employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing.
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01/07/2016 | Standard and Foodborne Inspection |
- The operation had an employee health policy on file.
- The person in charge properly applies restrictions and exclusions for ill employees.
- Food employee was demonstrating good hygiene practices.
- Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Observed food employee washing hands when required.
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: Maines Food Supply
- Observed food employee cooking foods to the required temperatures.
- Observed time/temperature controlled for safety foods being properly held using time as a public health control
the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required.
- Observed employee properly cleaning and sanitizing food contact surfaces.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Toxic materials are properly identified and stored.
- Observed operation in compliance with the approved variance.
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09/22/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 09/22/2015 | Standard Inspection |
- Facility uses exclusions and restrictions of ill employees.
- Food employees wear gloves when handling ready-to-eat foods.
- Hand washing facilities are adequate, conveniently located and accessible for employees. Hand washing facilities are fully stocked.
- The person in charge is knowledgeable in food safety questions regarding facility.
- Food received from approved sources.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Facility thaws under refrigeration.
- Observed time/temperature controlled for safety foods being properly held using time as a public health control
the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- No animal foods are served in raw or undercooked form.
- Chemicals stored separate from food to prevent chemical contamination.
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10/21/2014 | Critical Control Point Inspection |
- Non-food contact surfaces of equipment are dirty. Observed a build-up of food debris on exterior of hot holding equipment, above kitchen prep counter.
Nonfood-contact surfaces of equipment shall be kept clean. Clean and sanitize exterior of hot holding equipment to prevent contamination.
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08/06/2014 | Standard Inspection |
- The person in charge properly applies restrictions and exclusions for ill employees.
- Hand washing facilities are properly supplied.
Manager demonstrated knowledge in food safety practices, exclusions and restrictions, and time/temp control settings.
- Observed time/temperature controlled for safety foods being properly held using time as a public health control
the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
Chemicals were stored separate from food to prevent chemical contamination.
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08/06/2014 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 04/17/2014 | Complaint Inspection |
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