6: 2-301.15: N: Food Employees washing hands in other than an approved handwash facility. INSPECTOR NOTES: - washing hands in wareash sink (COS)
8: 6-301.14: N: Handwash signage not provided for employee hand wash lavatory. INSPECTOR NOTES:
14: 4-602.11.(C): C: Potentially hazardous food contact surfaces are not cleaned with proper frequency. At least every 4 hours. INSPECTOR NOTES: must Wash-Rinse-Sanitize cutting boards (COS)
14: 4-602.11.(E): C: Non-potentially hazardous food contact surfaces are not cleaned with proper frequency. INSPECTOR NOTES: bread warmer
14: 4-601.11.(A): C: Equipment food-contact surfaces and utensils are not clean. INSPECTOR NOTES: prep food bins holding vegetables need cleaning
20: 3-501.16.(B): C: Cold Food not maintained at proper temperature. INSPECTOR NOTES: house made salad dressing
34: 4-302.12: N: Inadequate number of temperature measuring devices provided. INSPECTOR NOTES: need thermometer in each unit
41: 3-304.12: N: Improper between-use storage of utensils.. INSPECTOR NOTES: tongs stored in water solution with possibly some bleach. moved to steam table.(COS)
42: 4-903.11.(A): N: Equipment, Utensils, Linens, and Single-Service and Single-Use Articles are improperly stored. INSPECTOR NOTES: - kabob stakes placed directly on reach-in shelf that is not clean -do not use knife blocks
45: 4-202.16: N: Non-food contact surfaces are improperly designed and constructed. INSPECTOR NOTES: shelves need to be smooth and easily cleanable. remove peg board and refinish wood shelves in kitchen
47: 4-602.13: N: Non-food contact surfaces are not clean. INSPECTOR NOTES: shelves need cleaning throughout
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