8: 6-501.18: N: Handwash facilities are not clean / properly maintained. INSPECTOR NOTES: Provide hot water to front line handwash sink, provide cold water to grill line handwash sink
8: 5-205.11.(A): N: Handwash facility not accessible. INSPECTOR NOTES: keep hand wash sink clear of equipment ( meat slicer) Moved COS
14: 4-501.114: C: Dishes/utensils are not being sanitized in water with the correct sanitizer concentration. INSPECTOR NOTES: Repair /prime sanitizer pump at low temp dishwasher. ( Company called and will be on site today to repair) Use 3 bay sink until repaired.
14: 4-602.12.(A): N: Food contact surfaces of baking equipment are not cleaned with proper frequency. INSPECTOR NOTES: clean shelf over bakery cutting table.
34: 4-204.112.(B).(C): N: Cold or hot holding not equipped with integral or permanently fixed temperature measuring device. INSPECTOR NOTES: Provide themometers in all coolers ( 2 door egg cooler)
37: 3-306.12: N: Condiments not protected. INSPECTOR NOTES: Cover sugar bowls in front area or use sugar dispensers with covers.
42: 4-904.11.(B): N: Eating utensils not properly handled, displayed, dispensed. INSPECTOR NOTES: Keep handles on spoons handles up in front (COS)
45: 4-501.12: N: Cutting surfaces not easily cleanable. INSPECTOR NOTES: Repair/ replace counter and front of bakery prep table.
47: 4-602.13: N: Non-food contact surfaces are not clean. INSPECTOR NOTES: Clean front door tracks of 2 door cooler in grill area.
53: 6-501.11: N: The physical facilities are in disrepair. INSPECTOR NOTES: Repair wall to right of grill. Repair roof and replace wet ceiling tiles and repair ceiling in bakery area.
53: 6-501.12: N: The physical facilities are not clean. INSPECTOR NOTES: Clean floor around bakery mixers and clean basement foor storage area (onion scraps)
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