8: 6-301.10: N: Inadequate number of handwash facilities. INSPECTOR NOTES: need one within ~15' of the food prep area
22: 3-501.19.(A): C: Food held with time as the only control was not properly marked, was not properly discarded. INSPECTOR NOTES: not properly marked. (COS)
34: 4-302.12: N: Inadequate number of temperature measuring devices provided. INSPECTOR NOTES: each unit needs a thermometer
37: 3-305.11.(A).(B): N: Food not protected from contamination during storage. INSPECTOR NOTES: food needs to be 6" up in freezer
53: 6-501.16: N: Mops are not being properly stored. INSPECTOR NOTES: must be stored in a way that allows them to air dry (COS)
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