- Observed food employee washing hands when required.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: Maine foods
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed food that was not properly protected from contamination by separation, packaging, and segregation. Packaged lemonade in walk in freezer was engulfed in ice from the condensate line.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food to limit the growth of pathogens to prevent foodborne illness.
- Toxic materials are properly identified and stored.
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11/04/2015 | Critical Control Point Inspection |
- Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed build up of ice from condensate line on packaged lemonade inside of walk-in freezer.
To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule. Remove any food items from underneath the leaking condensate line to prevent cross contamination. Operator voluntarily discarded packaged lemonade.
- Critical: Equipment food-contact surfaces or utensils are dirty. Observed build up of debris in the ice bin underneath the pop machine near the register, in the bulk ice machine interior, and also in the chili cup holders near the register.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean and sanitize these food contact surface to prevent possible cross contamination.
- The physical facilities are not being maintained in good repair. Observed condensate line leaking and producing ice build up in walk in freezer.
The physical facilities shall be maintained in good repair. Repair condensate line to prevent possible contamination of food items in walk in freezer.
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11/04/2015 | Standard Inspection |
- Critical: Food employee(s) did not wash hands in situations that specifically require them to do so. Food handler wearing sinlge-use, disposable gloves touched headset and hair with gloved hands. The employee did not subsequently remove the gloves and wash her hands prior to food handling.
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
- 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.
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. Two cases of Odwalla Lemondade Concentrate in the kitchen walk-in freezer are partially engulfed in ice originating from the condensor. This ice is considered non-potable, and is an adulterant.
Repair walk-in freezer, and prevent contact with condensate. Note: product voluntarily discarded.
- Equipment and/or components are not maintained in good working order. Kitchen walk-in freezer interior has a large buildup of ice.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Repair/adjust to prevent buildup of ice.
- Critical: Observed no towels or hand drying device at the handwashing sink adjacent to the three-compartment sink.
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels
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04/16/2015 | Standard Inspection |
- Visible or known symptoms /or known diagnoses are reported by employees as required.
- Observed no towels or hand drying device at the handwashing sink adjacent to the three-compartment sink
Each handwashing sink or group of adjacent handwashing sinks shall provide hand drying device.
- Food employee(s) did not wash hands in situations that specifically require them to do so. Food preparer did not remove gloves and wash her hands after touching headset and hair.
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
- Foods are received from approved sources.
- Packaged food (lemonade concentrate) in frozen storage were partially engulfed in condensate ice.
Stored frozen foods shall be maintained frozen to limit the growth of pathogens to prevent foodborne illness. Note: Product was voluntarily discarded at time of inspection.
- Observed raw animal foods separated by type during storage, preparation, holding, and display.
- Toxic materials are properly identified and stored.
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04/16/2015 | Critical Control Point Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed food employee washing hands prior to donning single use gloves.
- The person in charge is Certified in Food Protection
- 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.
- Toxic materials are properly identified and stored.
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09/30/2014 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 09/30/2014 | Standard Inspection |
| No violation noted during this evaluation. | 04/29/2014 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 04/29/2014 | Standard Inspection |
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