8: 6-301.10: N: Inadequate number of handwash facilities. INSPECTOR NOTES: Hand wash Facility at the bar area is required will designate a bay of the three bay sink as a handwash because they are close to the dishroom and and donot wash any glasses at the bar
14: 4-701.10: N: Food contact surfaces not sanitized. INSPECTOR NOTES: COS No sanitizter in the diswasher use low temp . Called ecolab to fix the problem Slicer
18: 3-501.14: C: Food not properly cooled. INSPECTOR NOTES: Mashed potatoes cooled in a 2gallon container
19: 3-501.16.(A): C: Hot foods not maintained at proper temperature. INSPECTOR NOTES: Sauce is 129 F
20: 3-501.16.(B): C: Cold Food not maintained at proper temperature. INSPECTOR NOTES: Cooked Chicken stored in an ice bath at 45 degrees
41: 3-304.12: N: Improper between-use storage of utensils.. INSPECTOR NOTES: Thongs are stored on oven door in between use
53: 6-201.11: N: Floors, walls, and ceilings are not smooth and easily cleanable. INSPECTOR NOTES: Ceiling in the walk in is molding and needs painting
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