1: 2-103.11.(G): N: Person in Charge did not ensure that employees are cooling food properly. INSPECTOR NOTES:
8: 6-501.18: N: Handwash facilities are not clean / properly maintained. INSPECTOR NOTES: need paper towels, hand soap, hand wash sign, and trash can at each handwash school
34: 4-302.12: N: Inadequate number of temperature measuring devices provided. INSPECTOR NOTES: need food thermometers and a thermometer in each refridgeration unit
45: 4-501.12: N: Cutting surfaces not easily cleanable. INSPECTOR NOTES: prep station cutting board
45: 4-202.16: N: Non-food contact surfaces are improperly designed and constructed. INSPECTOR NOTES: shelves need to be smooth and easily cleanable, durable
46: 4-603.15: N: Correct washing procedures not being followed. INSPECTOR NOTES: Waswh-Rinse-Sanitize all food contact surfaces
46: 4-301.12: N: A manual warewashing sink with at least three compartments not provided. INSPECTOR NOTES:
46: 4-302.14: N: No chemical test kit available. INSPECTOR NOTES: need test srips for sanitizer of choice.
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