1: 2-103.11.(C): N: The Person in Charge did not ensure that all persons in the food areas comply with the State of Maine Food Code. INSPECTOR NOTES: Must take a Certified Food Protection Managers class by Jan. 18,2012
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: employees must not eat in kichen. Drink using cup with cap
14: 4-601.11.(A): C: Equipment food-contact surfaces and utensils are not clean. INSPECTOR NOTES: dishes under microwave were dirty. COS cleaned.
34: 4-302.12: N: Inadequate number of temperature measuring devices provided. INSPECTOR NOTES: 3 door gold reach in needs thermometer
34: 4-203.11: N: Food temperature measuring device(s) not accurate. INSPECTOR NOTES: thermometer in meat deli cooler is not accurate. Replace
45: 4-501.12: N: Cutting surfaces not easily cleanable. INSPECTOR NOTES: Cutting boards are worn out. Sand and refinish or replace
45: 4-201.11: N: Equipment and/or utensils are not sufficiently durable. INSPECTOR NOTES: can opener gears and blade are worn. Replace.
45: 4-202.16: N: Non-food contact surfaces are improperly designed and constructed. INSPECTOR NOTES: counter top at cash register is not smooth and easily cleanable. redesign and replace
45: 4-902.11: N: Lubricants may contaminate food. INSPECTOR NOTES: gear on Bagel machine needs a properly designed cover. Replace foil and cover.
48: 5-103.11.(B): C: Insufficient hot water supply. INSPECTOR NOTES: Handsink needs hot water. Repair immedately
53: 6-501.12: N: The physical facilities are not clean. INSPECTOR NOTES: a good general cleaning is needed in the whole building. Pay attention to floors walls and ceilngs, overhead vents on refrigerators and hood vent over stove.
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