1: 2-102.11: C: The person in charge could not demonstrate required knowledge. INSPECTOR NOTES: PIC could not demonstrate knowledge
4: 2-401.11: C: Food employee is eating, drinking, or using any tobacco where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can result. INSPECTOR NOTES: Several open drinks through out kitchen area
6: 2-301.12: C: Food employees are not following proper hand cleaning procedures. INSPECTOR NOTES: Delivery person entered kitchen and di notwash hands
8: 6-301.11: N: Hand cleanser not available at handwash lavatory. INSPECTOR NOTES: Must have hand soap at the hand sink
8: 6-301.12: N: Sanitary towels / hand drying device not provided for handwash lavatory. INSPECTOR NOTES: Must have sanitary towels or hand drying device at hand wash sink
14: 4-701.10: N: Food contact surfaces not sanitized. INSPECTOR NOTES: Food prep areas and all dishes and pans are not sanitized Washing in cold water
14: 4-602.11.(E): C: Non-potentially hazardous food contact surfaces are not cleaned with proper frequency. INSPECTOR NOTES: Clean all food contact surfaces
14: 4-501.112: N: Unacceptable hot water sanitization temperature(s) for mechanical warewashing. INSPECTOR NOTES: Has had no hot water for at least 2 weeks
20: 3-501.16.(B): C: Cold Food not maintained at proper temperature. INSPECTOR NOTES: Pizza Deli 47 deg
26: 7-201.11: C: Improper storage of poisonous or toxic materials. INSPECTOR NOTES: Chemicals stored on prep tables and shelves
34: 4-302.12: N: Inadequate number of temperature measuring devices provided. INSPECTOR NOTES: Each refrigerator and freezer must have a thermometer
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