8: 6-501.18: N: Handwash facilities are not clean / properly maintained. INSPECTOR NOTES: all hw sinks must have paper towels, hand soap, and a hw sign
8: 6-301.10: N: Inadequate number of handwash facilities. INSPECTOR NOTES: need an addtional hw sink in front prep area. address with any change of ownership or remodel
14: 4-602.11.(C): C: Potentially hazardous food contact surfaces are not cleaned with proper frequency. At least every 4 hours. INSPECTOR NOTES: sandwich knives and cutting boards (COS)
34: 4-302.12: N: Inadequate number of temperature measuring devices provided. INSPECTOR NOTES: -need thermometers in each refrigeration unit -need a food thermometer
37: 3-305.11.(A).(B): N: Food not protected from contamination during storage. INSPECTOR NOTES: food items must be stored at least 6" above the floor. onions on floor and bread in walk-in
39: 3-304.14.(B).(2): N: Wiping cloths improperly stored or used. INSPECTOR NOTES: -wet cloths must be stored in sanitizer solution -employee used dry wipe cloth held in belt to wipe in use knife
46: 4-302.14: N: No chemical test kit available. INSPECTOR NOTES: need test strips
49: 5-203.13: N: Inadequate number of service sinks. INSPECTOR NOTES: correct wthin 90 days
50: 5-403.12: N: Nonsewage liquids not properly drained. INSPECTOR NOTES: condensor dripping into bucket on top of shelf in walk-in. no plumbing drain nearby. extend hose and put bucket on floor away from food items
51: 6-202.14: N: Toilet room not enclosed, with a self closing, tight fitting door. INSPECTOR NOTES:
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