1: 2-102.12: N: No Certified Food Protection Manager. INSPECTOR NOTES: expired. correct within 90 days
13: 3-302: N: Cooked and/or prepared foods are subjected to cross contamination. INSPECTOR NOTES: observed sandwich knife being wiped on apron (COS)
14: 4-602.11.(C): C: Potentially hazardous food contact surfaces are not cleaned with proper frequency. At least every 4 hours. INSPECTOR NOTES: cutting board. wash, rinse, and sanitize every 4 hours
18: 3-501.14: C: Food not properly cooled. INSPECTOR NOTES: soups left in fridge to cool. 90-120*F after ~ 4 hours. discarded (COS)
35: 3-601.11: N: Packaged food not properly identified. INSPECTOR NOTES: grab and go baked goods on shelf
37: 3-305.11.(A).(B): N: Food not protected from contamination during storage. INSPECTOR NOTES: basement. must be stored at least 6" above the floor.
39: 3-304.14.(B).(2): N: Wiping cloths improperly stored or used. INSPECTOR NOTES: wet cloths must be stored in sanitizer (COS)
42: 4-901.11.(A): N: Equipment and utensils not being dried properly. INSPECTOR NOTES: -no wipe dry -need more drying storage
42: 4-903.11.(A): N: Equipment, Utensils, Linens, and Single-Service and Single-Use Articles are improperly stored. INSPECTOR NOTES: 6" up
46: 4-603.15: N: Correct washing procedures not being followed. INSPECTOR NOTES: - wash-rinse-sanitize - observed washing of knife in hw sink
53: 6-201.13.(A): N: Floor and wall junctures are not enclosed and sealed. INSPECTOR NOTES: finish in back room
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