1: 2-102.11: C: The person in charge could not demonstrate required knowledge. INSPECTOR NOTES: PIc didnot know proper hot and cold holding temperatures
8: 6-301.10: N: Inadequate number of handwash facilities. INSPECTOR NOTES: Need a handwsh facility at the area
13: 3-304.11: C: Food not contacting only clean equipment and utensils. INSPECTOR NOTES: Food being stored in a rusty wire basket.in walk in cooler as cold storage . Also food being stored directly on color ink paper in the walkin
20: 3-501.16.(B): C: Cold Food not maintained at proper temperature. INSPECTOR NOTES: COS Chicken fingers out on counter stored at 57F,Egg roll stored at 47F,Pork being stored at 54F 3lbs of food denatured and disgarded d
34: 4-302.12: N: Inadequate number of temperature measuring devices provided. INSPECTOR NOTES: Need Handwash sink at the bar area
35: 3-601.12.(C): N: Food presented for consumption not honestly presented due to unidentified surimi. INSPECTOR NOTES: Using imitation crab meat in the Crab rangoon with out labeking on the menu
35: 3-601.12.(D): N: Food presented for consumption not honestly presented due to added unidentified monosodium glutamate. INSPECTOR NOTES: Using MSG with out labeling on the menu
36: 6-501.111.(D): N: Evidence of insects, rodents or other pests. INSPECTOR NOTES: Found 3 bugs by the entrance door to the establishment not cockroaches
37: 3-305.11.(A).(B): N: Food not protected from contamination during storage. INSPECTOR NOTES: Open food containers in the coolers , Chicken stored above vegetables , Pork Stored above shrimp
38: 2-402.11: N: Food Employees not wearing effective hair restraints. INSPECTOR NOTES: COS
39: 3-304.14.(B).(2): N: Wiping cloths improperly stored or used. INSPECTOR NOTES: COS Wiping clothes stored in a chlorine solution of 200plus
13: 3-302: N: Cooked and/or prepared foods are subjected to cross contamination. INSPECTOR NOTES: Raw beef and pork stored above vegetable and prepared foods COS
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