8: 6-301.10: N: Inadequate number of handwash facilities. INSPECTOR NOTES: need an adequate number of Dedicated handwash sinks throughout kitchen
8: 6-301.13: N: Sink other than handwash sink provided with handwashing aids. INSPECTOR NOTES: prep sink by fryers
8: 6-301.14: N: Handwash signage not provided for employee hand wash lavatory. INSPECTOR NOTES: (COS)
13: 3-302.11: N: Cooked and/or prepared foods are subjected to cross contamination. INSPECTOR NOTES: fly strips hanging over food prep table (COS)
20: 3-501.16.(B): C: Cold Food not maintained at proper temperature. INSPECTOR NOTES: all food discarded or moved. see temps. (COS)
23: 3-603.11.(A): C: There is no consumer advisory. INSPECTOR NOTES:
34: 4-302.12: N: Inadequate number of temperature measuring devices provided. INSPECTOR NOTES: need thermometers in each refridgeration
37: 3-305.11.(A).(B): N: Food not protected from contamination during storage. INSPECTOR NOTES: all food must be stored at least 6" above the floor. walk-in and freezer.
41: 3-304.12: N: Improper between-use storage of utensils.. INSPECTOR NOTES: ice cream scoops can not be stored in unheated or non-moving water (COS)
45: 4-501.11: N: Equipment in disrepair. INSPECTOR NOTES: freezer on fry line....handles in and out of walk-in......latch on walk-in......blade on cole slaw machine knicked and broken
46: 4-501.116: N: Chemical sanitizer concentration was not accurately determined by using a test kit or other device. INSPECTOR NOTES: sanitizer container out (COS)
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