1: 2-103.11.(C): N: The Person in Charge did not ensure that all persons in the food areas comply with the State of Maine Food Code. INSPECTOR NOTES: The person in charge is not complying with the Maine food Code.
1: 2-103.11.(D): N: The Person in Charge did not ensure that employees are effectively cleaning their hands. INSPECTOR NOTES: The person in charge is not effectively cleaning his hands.
6: 2-301.11: C: Food employees with dirty hands / exposed portions of their arms. INSPECTOR NOTES: The PIC is handling ready to eat food with dirty hands from handling raw meat then ready to eat food with-out washing hands.
8: 5-203.11: C: Inadequate number of handwash facilities. INSPECTOR NOTES: Provide hand wash sink for the rear food prep and warewashing area.
8: 6-301.12: N: Sanitary towels / hand drying device not provided for handwash lavatory. INSPECTOR NOTES: Provide sanitary hand drying device or towels at hand sink.
8: 6-301.14: N: Handwash signage not provided for employee hand wash lavatory. INSPECTOR NOTES: Provide hand wash sign at hand wash sink.
20: 3-501.16.(B): C: Cold Food not maintained at proper temperature. INSPECTOR NOTES: Maintain cold food at or below 41*F.
39: 3-304.14.(B).(2): N: Wiping cloths improperly stored or used. INSPECTOR NOTES: Discontiue using wiping cloths between non-food contact surfaces and equipment. Use wiping cloths for spills only.
45: 4-501.11: N: Equipment in disrepair. INSPECTOR NOTES: Repair the gasgets on the refrigerators.
46: 4-302.14: N: No chemical test kit available. INSPECTOR NOTES: Obtain test kit for sanitizer.
47: 4-602.13: N: Non-food contact surfaces are not clean. INSPECTOR NOTES: Clean the non-food contact surfaces of the burger pattie maker. Clean the refrigerator gasgets.
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