Restaurant: Sam's Italian Sandwich Shoppe
Address: 7 Main St,
Freeport,
ME04032-1112
Phone: (207) 865-4091
Total inspections: 2
Last inspection: Jun 21, 2012
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: half eaten sandwich and drink next to pizza rolling machine (COS)
8: 6-301.13: N: Sink other than handwash sink provided with handwashing aids. INSPECTOR NOTES: over warewashing sink
14: 4-601.11.(A): C: Equipment food-contact surfaces and utensils are not clean. INSPECTOR NOTES: - ice machine moldy - slicer needs better cleaning. moldy caulk
41: 3-304.12: N: Improper between-use storage of utensils.. INSPECTOR NOTES: knife stored between counters (COS)
42: 4-903.11.(A): N: Equipment, Utensils, Linens, and Single-Service and Single-Use Articles are improperly stored. INSPECTOR NOTES: - cups on floor (COS) - pizza pans stored ~2" above the floor(COS) -maintenance brushs stored with utensils in knife box (COS)
45: 4-501.12: N: Cutting surfaces not easily cleanable. INSPECTOR NOTES: wood cutting board has crack and knot hole
45: 4-202.11: C: Multiuse food contact surfaces are not properly designed and constructed. INSPECTOR NOTES: - caulk on deli slicer needs to be professionally redone, deteriorated
45: 4-101.11.(D): N: Utensils and equipment food contact surfaces not smooth / easily cleanable. INSPECTOR NOTES: - knife handle deteriorated
46: 4-301.12: N: A manual warewashing sink with at least three compartments not provided. INSPECTOR NOTES: have 30 days
49: 5-202.11.(A): C: Plumbing improperly installed/maintained. (Unacceptable system.) INSPECTOR NOTES: need indirect discharge on prep sink. have 30 days
49: 5-203.13: N: Inadequate number of service sinks. INSPECTOR NOTES: have 60 days
46: 4-301.12: N: A manual warewashing sink with at least three compartments not provided. INSPECTOR NOTES: Variance isued per Rebecca Walsh, Senior Progrmam Manager, HIP. Can continue to use 2-bay with batch washing, Wash in one bay, rinse in the other, drain one bay clean out and fill with sanitizer for sanitization of dishes. Variance terminates with any remodel or change of ownership.
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