8: 5-203.11: C: Inadequate number of handwash facilities. INSPECTOR NOTES: The handwash sink in the warewashing room needs to be plumbed in.
14: 4-703.11: C: Manual and/or mechanical methods of sanitizing incomplete. INSPECTOR NOTES: 160*F temperature indicating label did not turn black. Plate temperature is below 160*F. Dishes/equipment are not considered sanitized below 160*F. Water temperature for the rinse cycle should be at least 180*F.
14: 4-602.11.(E): C: Non-potentially hazardous food contact surfaces are not cleaned with proper frequency. INSPECTOR NOTES: The ice machine has mold growing in it. Empty iced and discard. Clean and sanitize bin and circulation system every 3-4 months. Label ice machine with date of cleaning.
34: 4-302.12: N: Inadequate number of temperature measuring devices provided. INSPECTOR NOTES: Bar beer cooler.
46: 4-302.14: N: No chemical test kit available. INSPECTOR NOTES: Chlorine test papers required for the bar sanitizer.
53: 6-201.11: N: Floors, walls, and ceilings are not smooth and easily cleanable. INSPECTOR NOTES: The floor behind the bar has cracks and crevices.
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