14: 4-602.11.(C): C: Potentially hazardous food contact surfaces are not cleaned with proper frequency. At least every 4 hours. INSPECTOR NOTES: prep cutting boards
42: 4-903.11.(A): N: Equipment, Utensils, Linens, and Single-Service and Single-Use Articles are improperly stored. INSPECTOR NOTES: knives stored between counters
45: 4-202.16: N: Non-food contact surfaces are improperly designed and constructed. INSPECTOR NOTES: shelves must be smooth and easily cleanable
45: 4-501.12: N: Cutting surfaces not easily cleanable. INSPECTOR NOTES: wood cutting board needs resurfacing or replacement
45: 4-202.11: C: Multiuse food contact surfaces are not properly designed and constructed. INSPECTOR NOTES: dry food bins need sccops with handles out of food not cups
46: 4-603.15: N: Correct washing procedures not being followed. INSPECTOR NOTES: Wash-Rinse-Sanitize, in that order
53: 6-201.11: N: Floors, walls, and ceilings are not smooth and easily cleanable. INSPECTOR NOTES: floor needs repair where wall removed
54: 6-202.11: N: Lights not shielded. INSPECTOR NOTES: over food prep area
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