8: 6-301.10: N: Inadequate number of handwash facilities. INSPECTOR NOTES: need dedicated hw sink in bar. currently have two bay...one used for cold plate, one used for drink ice
8: 6-301.14: N: Handwash signage not provided for employee hand wash lavatory. INSPECTOR NOTES:
14: 4-601.11.(A): C: Equipment food-contact surfaces and utensils are not clean. INSPECTOR NOTES: deli slicer not cleaned properly..food debris in upper guard.
20: 3-501.16.(B): C: Cold Food not maintained at proper temperature. INSPECTOR NOTES: prep station holding food at ~48-50*. discard items not maintaining after lunch. solutions: cover with prep lid, individually cover, lower food levels, use metal containers, turn temp colder, use deeper pans
34: 4-302.12: N: Inadequate number of temperature measuring devices provided. INSPECTOR NOTES: need thermometer in drawer cooler
37: 3-305.11.(A).(B): N: Food not protected from contamination during storage. INSPECTOR NOTES: nesting in drawer cooler (COS)
42: 4-903.11.(B): N: Clean equipment and utensils not stored / covered/ inverted/ or self draining. INSPECTOR NOTES: knives stored in knife block and leather sheath. these are not easily cleanable
45: 4-501.11: N: Equipment in disrepair. INSPECTOR NOTES: deli slicer needs to be professionally re-caulked at several junctures
46: 4-302.14: N: No chemical test kit available. INSPECTOR NOTES: need QAC test srips
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