1: 2-102.11: C: The person in charge could not demonstrate required knowledge. INSPECTOR NOTES: The person in charge is a part time employee that stated that he does not have any food safety training.
1: 2-102.12: N: No Certified Food Protection Manager. INSPECTOR NOTES: Provide a Certified Food Safety Manager.
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: Food employee drinking from a cup in the food preparation area.
6: 2-301.11: C: Food employees with dirty hands / exposed portions of their arms. INSPECTOR NOTES: Food employee observed wiping hands on clothes then handling ready to eat food with out first washing his hands.
8: 6-501.18: N: Handwash facilities are not clean / properly maintained. INSPECTOR NOTES: The faucet handles of the handwash sink are encrusted with soil.
14: 4-701.10: N: Food contact surfaces not sanitized. INSPECTOR NOTES: The PIC sated that dishes are washed in a detergent, rinsed and dried. Not being sanitized. Did training. (COS)
26: 7-201.11: C: Improper storage of poisonous or toxic materials. INSPECTOR NOTES: Bleach, toilet bowl cleaner, stain remover, floor cleaner and other chemicals being stored above food contact surfaces.
34: 4-203.11: N: Food temperature measuring device(s) not accurate. INSPECTOR NOTES: The measured temperature of the deli cooler is 41*F. The thermometer being used reads 30*F. Replace any thermometers that are not accurate.
36: 6-501.111.(D): N: Evidence of insects, rodents or other pests. INSPECTOR NOTES: There are rodent droppings on the floor beneath the mop sink and next to the upright freezer.
38: 2-402.11: N: Food Employees not wearing effective hair restraints. INSPECTOR NOTES: Provide proper hair restaints to include beard restaints for employees handling food.
39: 3-304.14.(B).(2): N: Wiping cloths improperly stored or used. INSPECTOR NOTES: Store wiping cloths in a sanitizer solution when not in use.
1: 2-102.12: N: No Certified Food Protection Manager. INSPECTOR NOTES: Obtain a Certified Food Protection Manager. Follow instructions on page 5 of this report.
8: 6-501.18: N: Handwash facilities are not clean / properly maintained. INSPECTOR NOTES: Maintain the handwashing facilities claen and in good condition.
14: 4-601.11.(A): C: Equipment food-contact surfaces and utensils are not clean. INSPECTOR NOTES: Maintain food contact surfaces clean and sanitized. The deli slicer and the dough maker are not clean to sight and touch.
36: 6-501.111.(D): N: Evidence of insects, rodents or other pests. INSPECTOR NOTES: There is an accumulation of mouse feces on the floor near the mixer.
39: 3-304.14.(B).(2): N: Wiping cloths improperly stored or used. INSPECTOR NOTES: Store wiping cloths in a sanitzer solution when not in use.
41: 3-304.12: N: Improper between-use storage of utensils.. INSPECTOR NOTES: Provide proper in-use storage of utensils.
45: 4-501.11: N: Equipment in disrepair. INSPECTOR NOTES: Repair the mixer to eliminate leaking lubricants.
47: 4-601.11.(C): N: Nonfood contact surfaces are not clean. INSPECTOR NOTES: Maintain non-food contact surfaces clean to sight and touch.
49: 5-201.11: C: Plumbing improperly installed/maintained. (Unacceptable materials used.) INSPECTOR NOTES: Maintain plumbing to eliminate leaks and moisture accumulation on walls and floors. Provide a faucet at the warewashing machine that allows all three basins to be filled.
50: 5-402.11: C: There is a direct connection between the sewage system and a drain. INSPECTOR NOTES: Sinks used for food preparation are required to be equipted with an indirect drain.
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