1: 2-102.11: C: The person in charge could not demonstrate required knowledge. INSPECTOR NOTES: recommend serv-safe class. read chapters 2-4 of the maine food code
8: 6-301.12: N: Sanitary towels / hand drying device not provided for handwash lavatory. INSPECTOR NOTES:
8: 6-301.14: N: Handwash signage not provided for employee hand wash lavatory. INSPECTOR NOTES: provided
11: 3-202.15: C: Food packages are not in good condition and do not protect the integrity of the contents. INSPECTOR NOTES: must isolate and return dented cans (COS)
19: 3-501.16.(A): C: Hot foods not maintained at proper temperature. INSPECTOR NOTES: broth kept on stove at 110*F
20: 3-501.16.(B): C: Cold Food not maintained at proper temperature. INSPECTOR NOTES: reach-in not maintaining. sitting at ~47*F. moved some food discarded the rest
26: 7-204.11: C: Chemical SANITIZERS and other chemical antimicrobials applied to FOOD-CONTACT Surfaces do not meet the requirements specified in 21 CFR 178.1010 sanitizing solutions. INSPECTOR NOTES: need regular clorox bleach for sanitizing food contact surfaces. do not use the scented that is present (COS)
26: 7-102.11: C: Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies are not clearly and individually identified with the common name of the material. INSPECTOR NOTES: (COS)
34: 4-302.12: N: Inadequate number of temperature measuring devices provided. INSPECTOR NOTES: need food thermometer.........need thermometer in each refridgeration unit
37: 3-305.11.(A).(B): N: Food not protected from contamination during storage. INSPECTOR NOTES: all food must be 6" above floor (COS)
37: 3-305.14: N: Food not protected during preparation. INSPECTOR NOTES: bin used to hold chicken unclean (COS).......water for noodles drawn from and bucket left in the curbed cleaning facility
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