1: 2-103.11.(L): N: Person in Charge did not ensure that employees are properly trained in food safety. INSPECTOR NOTES: SALAD PERSON NEEDS TRAINING
14: 4-602.12.(A): N: Food contact surfaces of baking equipment are not cleaned with proper frequency. INSPECTOR NOTES: DISPOSE OF OLD BAKING PANS, CAKED ON WITH OLD FOOD cos
14: 4-602.11.(A): C: Food contact surfaces are not cleaned between uses. INSPECTOR NOTES: CLEAN SALAD SPINNER, MEAT SLICER, CAN OPENER cos
14: 4-501.112: N: Unacceptable hot water sanitization temperature(s) for mechanical warewashing. INSPECTOR NOTES: BAR WASHER NOT SANITIZING AT 180. WASH GLASSES IN KITCHEN UNTIL REPAIRED cos
14: 4-601.11.(A): C: Equipment food-contact surfaces and utensils are not clean. INSPECTOR NOTES: ICE MACHINES 2 OF THEM ARE MOLDY. CLEAN. SALAD SINK MOLDY. CLEAN AND SANITIZE cos
23: 3-603.11.(B): C: Consumer advisory does not contain the required wording. INSPECTOR NOTES: SEE PAGE 35 MAINE FOOD CODE cos
31: 3-501.15: N: Cooked foods improperly cooled. INSPECTOR NOTES: REVIEWED PROPER COOLING METHODS. STORE IN SMALLER CONTAINERS cos
34: 4-302.12: N: Inadequate number of temperature measuring devices provided. INSPECTOR NOTES: NEED THERMOMETERS INSIDE ALL REFRIGERATION AND FREEZERS cos
37: 3-305.11.(A).(B): N: Food not protected from contamination during storage. INSPECTOR NOTES: STORE ALL FOOD 6" OFF FLOOR. COVER FOOD IN WALK-IN,
45: 4-501.11: N: Equipment in disrepair. INSPECTOR NOTES: CAN OPENER IS BROKEN. REPLACE. DOOR handle TO REACH IN NEEDS REPLACING
45: 4-501.12: N: Cutting surfaces not easily cleanable. INSPECTOR NOTES: DISPOSE OF WORN OUT CUTTING BOARDS. BLEACH THE OTHERS
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