1: 2-102.11: C: The person in charge could not demonstrate required knowledge. INSPECTOR NOTES: When questioned the PIC had difficulty answering questions regarding time and temperature for PHF's and about disease reporting for food workers.
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: Uncovered beverages in prep area. COS
14: 4-703.11: C: Manual and/or mechanical methods of sanitizing incomplete. INSPECTOR NOTES: Chlorine residual was below 50ppm during the rinse cycle of the dishwasher. COS
14: 4-601.11.(A): C: Equipment food-contact surfaces and utensils are not clean. INSPECTOR NOTES: Prep unit cutting boards, the can opener and the ice machine were not clean. COS
17: 3-403.11: C: Food not properly reheated for hot holding. INSPECTOR NOTES: Mashed potatoes placed in the steam unit without re-heating. Chowder not re-heated to at least 165*F prior to hot holding. COS
20: 3-501.16.(B): C: Cold Food not maintained at proper temperature. INSPECTOR NOTES: See temperature observations for details. COS
40: 3-302.15: N: Fruits/vegetables not washed. INSPECTOR NOTES: Cook observed slicing green onions without washing first. Dirt was visable in the sliced onions. COS
43: 4-904.11.(A).(C): N: Single service/use items are improperly handled/stored/displayed/dispensed. INSPECTOR NOTES: Boxes of containers open and stored on the floor in the basement.
45: 4-501.11: N: Equipment in disrepair. INSPECTOR NOTES: Cutting boards need replacing and the can opener blade is rusty.
45: 4-204.16: N: Beverage tubing and/or cold plate improperly installed in contact with stored ice. INSPECTOR NOTES: Ice for drinks in contact with chill plate and beverage tubing.
46: 4-501.116: N: Chemical sanitizer concentration was not accurately determined by using a test kit or other device. INSPECTOR NOTES: Please test the sanitizer level on the dishes after the rinse cycle at least once a day.
19: 3-501.16.(A): C: Hot foods not maintained at proper temperature. INSPECTOR NOTES: Onion soup 114*F. The pilot went out under this portion of the steam unit. Please check hot food temperatures every 2 hours so that corrective action can be taken if temperature drops below 140*F. COS Discarded.
20: 3-501.16.(B): C: Cold Food not maintained at proper temperature. INSPECTOR NOTES: Salad dressings. See temperature observations for details. COS Discarded.
33: 3-501.13: N: Improper thawing. INSPECTOR NOTES: Defrosting in warm pooled water. Always defrost in cold running water. COS
53: 6-501.11: N: The physical facilities are in disrepair. INSPECTOR NOTES: The bar floor tiles and the lack of grout in the tiles of the kitchen floor.
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