17: 3-403.11: C: Food not properly reheated for hot holding. INSPECTOR NOTES: COS Soup reheated to 165 and held at 140 or above
34: 4-302.12: N: Inadequate number of temperature measuring devices provided. INSPECTOR NOTES: need thermometers in all refrigeration
38: 2-402.11: N: Food Employees not wearing effective hair restraints. INSPECTOR NOTES: Tom needs to wear a hair restraint
45: 4-501.12: N: Cutting surfaces not easily cleanable. INSPECTOR NOTES: cutting board needs to be resurfaced and sanitized
47: 4-602.13: N: Non-food contact surfaces are not clean. INSPECTOR NOTES: kitchen needs a good general cleaning, food bins, steam table wells, shelves under counters.
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