8: 6-501.18: N: Handwash facilities are not clean / properly maintained. INSPECTOR NOTES: need paper towels, soap, and sign at hw sink
14: 4-602.11.(C): C: Potentially hazardous food contact surfaces are not cleaned with proper frequency. At least every 4 hours. INSPECTOR NOTES: prep counter
14: 4-601.11.(A): C: Equipment food-contact surfaces and utensils are not clean. INSPECTOR NOTES: stored utensils
19: 3-501.16.(A): C: Hot foods not maintained at proper temperature. INSPECTOR NOTES: chicken for fajitas stored on counter. 70*F. discard after lunch. if unable to maintain temperature control must use time control.
37: 3-305.11.(A).(B): N: Food not protected from contamination during storage. INSPECTOR NOTES: pizza unwrapped in freezer
37: 3-305.14: N: Food not protected during preparation. INSPECTOR NOTES: food prepared on open counter in front of clients. suggest plexi-glass wall at least 2' tall
37: 3-306.11: N: Food on display not protected. INSPECTOR NOTES: cookies
39: 3-304.14.(B).(2): N: Wiping cloths improperly stored or used. INSPECTOR NOTES: wet cloths not stored in sanitizer
46: 4-301.12: N: A manual warewashing sink with at least three compartments not provided. INSPECTOR NOTES: correct within 90 days
46: 4-302.14: N: No chemical test kit available. INSPECTOR NOTES: need test strips
47: 4-602.13: N: Non-food contact surfaces are not clean. INSPECTOR NOTES: drawer below sadwich prep
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