6: 2-301.16.(A): N: Unacceptable hand sanitizers. INSPECTOR NOTES: Hand sanitizers shall be applied only to hands that are cleaned as specified under 2-301.12. (correct immediately)
6: 2-301.14: C: Food employees are not cleaning their hands and exposed portions of their arms as required. INSPECTOR NOTES: Food employees shall clean their hands as required to prevent contamination of food. (correct immediately)
8: 5-203.11: C: Inadequate number of handwash facilities. INSPECTOR NOTES: Provide handwash sinks in the food preparation, and warewashing areas. (correct with-in 90 days)
19: 3-501.16.(A): C: Hot foods not maintained at proper temperature. INSPECTOR NOTES: Maintain hot foods at or above 140*F. (COS)
20: 3-501.16.(B): C: Cold Food not maintained at proper temperature. INSPECTOR NOTES: Maintain cold food at or below 41*F. (COS)
37: 3-305.11.(A).(B): N: Food not protected from contamination during storage. INSPECTOR NOTES: Remove food containers form the floors of the walk-in cooler. Store at least 6 inches off the floor. (correct immediately)
39: 3-304.14.(A): N: Wiping cloths being used for other purposes. INSPECTOR NOTES: Discontinue using wiping cloths to remove food residue from hands. Follow proper hand washing to remove food residues. (COS)
41: 3-304.12: N: Improper between-use storage of utensils.. INSPECTOR NOTES: Discontinue the storage of in-use knives in gap between counters. (COS)
53: 6-501.11: N: The physical facilities are in disrepair. INSPECTOR NOTES: Repair the floors walls and ceiling to smooth easily cleanable surfaces. (correct with-in 90 days)
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