8: 6-301.14: N: Handwash signage not provided for employee hand wash lavatory. INSPECTOR NOTES:
14: 4-601.11.(A): C: Equipment food-contact surfaces and utensils are not clean. INSPECTOR NOTES: slicer left unclean. (COS)
16: 3-401.11: C: Raw animal food being served. INSPECTOR NOTES: according to cook, prime rib cooked to 120*F internal temp then moved to alto sham that is preheated to 165*F. no temp taken after that until cooling. not cooked to high enough temp (min 130*F) before moving. see chart in 3-401.11 refer to preheat oven temp also
20: 3-501.16.(B): C: Cold Food not maintained at proper temperature. INSPECTOR NOTES: items on line stored in ice bin. ice low, items warm. discarded. (COS)
23: 3-603.11.(B): C: Consumer advisory does not contain the required wording. INSPECTOR NOTES:
41: 3-304.12: N: Improper between-use storage of utensils.. INSPECTOR NOTES: utensils stored in sanitizer
42: 4-903.11.(A): N: Equipment, Utensils, Linens, and Single-Service and Single-Use Articles are improperly stored. INSPECTOR NOTES: -knives at bar stored between sink and wall -cutting boards stored next to handwash sink
49: 5-202.11.(A): C: Plumbing improperly installed/maintained. (Unacceptable system.) INSPECTOR NOTES: need indirect discharge on prep sink
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