Standish House of Pizza, Route 25, Standish, ME 04084 - Restaurant inspection findings and violations



Business Info

Restaurant: Standish House of Pizza
Address: Route 25, Standish, ME 04084
Phone: (207) 642-3333
Total inspections: 3
Last inspection: Apr 2, 2012
Score
(the higher the better)

95

Restaurant representatives - add corrected or new information about Standish House of Pizza, Route 25, Standish, ME 04084 »


Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

  • Consumer advisory provided for raw or undercooked foods
  • Proper hot holding temperatures
  • Toxic substances properly identified, stored & used
- Mar 8, 2011 85
  • Consumer advisory provided for raw or undercooked foods
  • Food-contact surfaces: cleaned and sanitized
  • PIC present, demonstrates knowledge, and performs duties
  • Proper cold holding temperatures
- Mar 21, 2012 80
  • PIC present, demonstrates knowledge, and performs duties
- Apr 2, 2012 95

Violation descriptions and comments

Mar 8, 2011

19: 3-501.16.(A): C: Hot foods not maintained at proper temperature.
INSPECTOR NOTES: Meatballs - 127F Hot Holding. must be 140F or higher.

23: 3-603.11.(A): C: There is no consumer advisory.
INSPECTOR NOTES: No consumer advisory on menu.

26: 7-201.11: C: Improper storage of poisonous or toxic materials.
INSPECTOR NOTES: Windex stored over food.

41: 3-304.12: N: Improper between-use storage of utensils..
INSPECTOR NOTES: Ice Scoop handle in contact with drink ice.

43: 4-904.11.(A).(C): N: Single service/use items are improperly handled/stored/displayed/dispensed.
INSPECTOR NOTES: Single service eating utensils imprperly dispenced.

52: 5-501.110: N: Refuse, Recyclables, and Returnables accessible to insects / rodents.
INSPECTOR NOTES: Dupster cover left opened.

Mar 21, 2012

1: 2-102.11: C: The person in charge could not demonstrate required knowledge.
INSPECTOR NOTES: The owner had difficulty answering questions regarding time and temperature.

1: 2-102.12: N: No Certified Food Protection Manager.
INSPECTOR NOTES: Required as of January 18, 2012. Please enroll in course by April 2, 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: Open beverages in the food prep area. COS

14: 4-602.11.(E): C: Non-potentially hazardous food contact surfaces are not cleaned with proper frequency.
INSPECTOR NOTES: Mold found inside of the circulation system of the ice machine. COS Ice discarded and machine scheduled to be cleaned
tomorrow.

20: 3-501.16.(B): C: Cold Food not maintained at proper temperature.
INSPECTOR NOTES: See temperature observations for details.COS Discarded.

23: 3-603.11.(A): C: There is no consumer advisory.
INSPECTOR NOTES: Takeout menu. Repeat violation.

31: 3-501.15: N: Cooked foods improperly cooled.
INSPECTOR NOTES: Hot foods placed in deep plastic containers. COS Foods placed on sheet pans on speed rack in walk-in.

34: 4-302.12: N: Inadequate number of temperature measuring devices provided.
INSPECTOR NOTES: Food theremometer.

38: 2-402.11: N: Food Employees not wearing effective hair restraints.
INSPECTOR NOTES:

39: 3-304.14.(B).(2): N: Wiping cloths improperly stored or used.
INSPECTOR NOTES: Stored in a chlorine solution that was too strong. COS

Apr 2, 2012

1: 2-102.12: N: No Certified Food Protection Manager.
INSPECTOR NOTES: The owners are scheduled to take a CFPM course May 10, 2012

31: 3-501.15: N: Cooked foods improperly cooled.
INSPECTOR NOTES: Lazagna left out to cool on counter for ~ 1 1/2 hrs. Please cool rapidly in the walk-in after the lazagna reaches 140*F.

43: 4-904.11.(A).(C): N: Single service/use items are improperly handled/stored/displayed/dispensed.
INSPECTOR NOTES: Take out containers not inverted in the store room. COS

45: 4-501.11: N: Equipment in disrepair.
INSPECTOR NOTES: The legs of the table that is in fron of the pizza oven have paint peeling on them and the same tabletop is not smooth and easily
cleanable. Please cover with a hard non-porous material such as stainless steel or countertop material.

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Distance

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