6: 2-301.12: C: Food employees are not following proper hand cleaning procedures. INSPECTOR NOTES: Need to wash hands with soap,warm water and in approved sink and single service towel dry COS explained proper handwash procedures
8: 5-205.11.(A): N: Handwash facility not accessible. INSPECTOR NOTES: Food Equipment in Handwash Sink COS removed items to make accessible .
18: 3-501.14: C: Food not properly cooled. INSPECTOR NOTES: Milk being cooled at room temperature for yougurt making . COS Disposed of
20: 3-501.16.(B): C: Cold Food not maintained at proper temperature. INSPECTOR NOTES: Soup stored at room temperature 75F COS diposed of rendered inedible
26: 7-301.11: C: Poisonous or toxic materials are not being stored and displayed for retail sale so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. INSPECTOR NOTES: Raid insect control , paint , and cleaning chemicals stored in food prep and storage area . COS removed toxic chemicals from food storage and prep area
33: 3-501.12: N: Foods being slacked at temperature above 41oF. INSPECTOR NOTES: Lamb being slacked at room temperature COS disposed of rendered inedible .
34: 4-302.12: N: Inadequate number of temperature measuring devices provided. INSPECTOR NOTES: Need thermometers iin all coolers and freezers
35: 3-601.11: N: Packaged food not properly identified. INSPECTOR NOTES: Food being repackaged and sold to the public without a lable , Selling Mango Chutney without label
37: 3-305.12: N: Food being stored in prohibited area(s). INSPECTOR NOTES: Food being stored on floor in walkin , freezer needs defrosting and exposed chicken with freezer burn
37: 3-305.14: N: Food not protected during preparation. INSPECTOR NOTES: Butter is left open on the food contaminats in the butter
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