1: 2-102.11: C: The person in charge could not demonstrate required knowledge. INSPECTOR NOTES: PIC did not know hot and cold hold temperatures
13: 3-302: N: Cooked and/or prepared foods are subjected to cross contamination. INSPECTOR NOTES: Raw Fish,and shelllfish stored above ready to eat food
14: 4-602.11.(A): C: Food contact surfaces are not cleaned between uses. INSPECTOR NOTES: ,saute omlete pans have excess carbon and nested, Need to be cleaned and stored so they are not nested
20: 3-501.16.(B): C: Cold Food not maintained at proper temperature. INSPECTOR NOTES: Lobster Cooked54F,Tuna Salad 56F,Crab Salad55F COS disgarded renderd inedible.
37: 3-305.11.(A).(B): N: Food not protected from contamination during storage. INSPECTOR NOTES: Food Stored in walkin the floor rolls, Need to be stored 6 inches off the floor
38: 2-402.11: N: Food Employees not wearing effective hair restraints. INSPECTOR NOTES: Need to wear hair restraint on all food handlers
41: 3-304.12: N: Improper between-use storage of utensils.. INSPECTOR NOTES: Tongs stored on oven dooor so they hit the floor ,knives stored inbetween table and cooler .Ice cream scoops stored in pooled water at room temperature
45: 4-101.11.(D): N: Utensils and equipment food contact surfaces not smooth / easily cleanable. INSPECTOR NOTES: Grill needs to be cleaned in between uses food stuck on surface and black
46: 4-302.14: N: No chemical test kit available. INSPECTOR NOTES: Need chemical test strip at the three bay sink
49: 5-203.13: N: Inadequate number of service sinks. INSPECTOR NOTES: Need a Mop Sink Have 180 days to come into compliance with
50: 5-403.12: N: Nonsewage liquids not properly drained. INSPECTOR NOTES: Need to have walkin cooler drain directly plumbed to the sewage
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