4: 2-401.11: C: Food employee is eating, drinking, or using any tobacco where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can result. INSPECTOR NOTES: Employees drinking from open containers. COS
8: 5-203.11: C: Inadequate number of handwash facilities. INSPECTOR NOTES: Provide handwash sinks for the warewashing area, and all food preparation areas. (Corrected by designating sinks that were previously used for other purposees as hand sinks.) COS
19: 3-501.16.(A): C: Hot foods not maintained at proper temperature. INSPECTOR NOTES: Maintain hot foods at or above 140*F. COS
20: 3-501.16.(B): C: Cold Food not maintained at proper temperature. INSPECTOR NOTES: Maintain cold food at or below 41*F. COS
23: 3-603.11.(A): C: There is no consumer advisory. INSPECTOR NOTES: COS
37: 3-305.11.(A).(B): N: Food not protected from contamination during storage. INSPECTOR NOTES: Store at least 6 inches off the floor. Correct with-in 2 weeks.
45: 4-501.11: N: Equipment in disrepair. INSPECTOR NOTES: Gasgets Correct within 90 days.
45: 4-202.11: C: Multiuse food contact surfaces are not properly designed and constructed. INSPECTOR NOTES: Scoops need handles.COS
46: 4-301.12: N: A manual warewashing sink with at least three compartments not provided. INSPECTOR NOTES: Correct with-in 60 days.
49: 5-203.13: N: Inadequate number of service sinks. INSPECTOR NOTES: Correct with-in 60 days.
53: 6-501.11: N: The physical facilities are in disrepair. INSPECTOR NOTES: Repair walls and ceilings where in disrepair. Correct within 30 days.
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