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: Open beverage on top of prep unit.
14: 4-703.11: C: Manual and/or mechanical methods of sanitizing incomplete. INSPECTOR NOTES: No sanitizer during rinse cycle of dish machine.The sanitizer pump is not operable. Discontinue use and sanitize in 3-bay sink ubtil fixed.
31: 3-501.15: N: Cooked foods improperly cooled. INSPECTOR NOTES: Cooked meat placed in a deep bucket in the 3-door reach-in during cooling. This practice does not allow for rapid chilling and could cause temperature abuse of othe PHF's in this refrigerator. Place hot foods into shallow pans in the walk-in to cool.
41: 3-304.12: N: Improper between-use storage of utensils.. INSPECTOR NOTES: Ice scoop handle in contact with ice for consumption.
45: 4-501.12: N: Cutting surfaces not easily cleanable. INSPECTOR NOTES: Cutting boards and prep unit boards are in disrepair.
46: 4-302.14: N: No chemical test kit available. INSPECTOR NOTES: Chlorine test papers.
53: 6-501.11: N: The physical facilities are in disrepair. INSPECTOR NOTES: The roof (which has been fixed) leaked and damaged ceiling tiles. Some have been replaced. There is also exposed insulation over the ice machine and over the dish wash area.
54: 6-202.11: N: Lights not shielded. INSPECTOR NOTES: In the kitchen.
54: 6-303.11: N: Insufficient lighting provided. INSPECTOR NOTES: In the walk-in.
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