8: 5-203.11: C: Inadequate number of handwash facilities. INSPECTOR NOTES: Provide handwash sink(s) for the food preparation area. (correct with-in 90 days)
20: 3-501.16.(B): C: Cold Food not maintained at proper temperature. INSPECTOR NOTES: Maintain cold food at or below 41*F. (COS)
22: 3-501.19.(A): C: Food held with time as the only control was not properly marked, was not properly discarded. INSPECTOR NOTES: If time rather than temperature is used follow proceedures outlined in the Maine Food Code. (COS)
33: 3-501.13: N: Improper thawing. INSPECTOR NOTES: Use only approved methods for thawing potentially hazardous food.
41: 3-304.12: N: Improper between-use storage of utensils.. INSPECTOR NOTES: If stored in ingredients store with handles up and out of the ingredients. (COS)
45: 4-202.16: N: Non-food contact surfaces are improperly designed and constructed. INSPECTOR NOTES: The shelves and conters in the back room are made of raw plywood and lumber. (correct within 90 days)
46: 4-301.13: N: Drainboards not provided. INSPECTOR NOTES: Provide drainboards for the warewashing sink. (correct wit-in 90 days)
46: 4-302.14: N: No chemical test kit available. INSPECTOR NOTES: Obtain test kit for sanitizer solution. (correct with-in 10 days)
46: 4-603.15: N: Correct washing procedures not being followed. INSPECTOR NOTES: Follow correct wash, rinse, sanitize, air dry proceedure for warewashing. (correct immeciately)
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