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Safe Food and Water Safe Food and Water Safe Food and Water Safe Food and Water Food Temperature Control Food Temperature Control Food Temperature Control Food Temperature Control Food Identification Food Identification Food Identification Food Identification Utensils, Equipment and Vending Utensils, Equipment and Vending Utensils, Equipment and Vending Utensils, Equipment and Vending Physical Facilities Physical Facilities Physical Facilities Physical Facilities Person in Charge (Signature) COS COS R R 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 Pasteurized eggs used where required Water & ice from approved source Variance obtained for specialized processing methods Proper cooling methods used; adequate equipment for temperature control Plant food properly cooked for hot holding Approved thawing methods used Thermometers provided and accurate Food properly labeled; original container Insects, rodents, & animals not present Contamination prevented during food preparation, storage & display Personal cleanliness Wiping cloths: properly used & stored Washing fruits & vegetables In-use utensils: properly stored Utensils, equipment, & linens: properly stored, dried, & handled Single-use & single-service articles: properly stored & used Gloves used properly Food & non-food contact surfaces cleanable, Warewashing facilities: installed, maintained, & used; test strips Non-food contact surfaces clean Hot & cold water available; adequate pressure Plumbing installed; proper backflow devices Toilet facilities: properly constructed, supplied, & cleaned Garbage & refuse properly disposed; facilities maintained Physical facilities installed, maintained, & clean Adequate ventilation & lighting; designated areas used properly designed, constructed, & used Date: IN IN IN IN IN IN IN IN IN IN IN IN IN IN IN IN IN IN IN IN IN IN IN IN X IN IN Prevention of Food Contamination Prevention of Food Contamination Prevention of Food Contamination Prevention of Food Contamination Health Inspector (Signature) Follow-up: Sewage & waste water properly disposed Proper Use of Utensils Proper Use of Utensils Proper Use of Utensils Proper Use of Utensils 6/26/2014 Date of Follow-up: YES NO Circle designated compliance status (IN, OUT, N/O, N/A) for each numbered item Mark"X" in appropriate box for COS and/or R IN=in compliance OUT=not in compliance N/O=not observed N/A=not applicable COS=corrected on-site during inspection R=repeat violation FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS State of Maine Health Inspection Report Establishment Name Establishment Name Establishment Name Establishment Name License Expiry Date/EST. ID# License Expiry Date/EST. ID# License Expiry Date/EST. ID# License Expiry Date/EST. ID# No. of Risk Factor/InterventionViolations No. of Repeat Risk factor / Intervention Violations Score Score Score Score (optional) (optional) (optional) (optional) Date Date Date Date Time In Time In Time In Time In Time Out Time Out Time Out Time Out As Authorized by 22 MRSA ss 2496 Address Address Address Address City City City City Zip Code Zip Code Zip Code Zip Code Telephone Telephone Telephone Telephone License Posted License Posted License Posted License Posted Owner Name Owner Name Owner Name Owner Name Purpose of Inspection Purpose of Inspection Purpose of Inspection Purpose of Inspection Risk Category Risk Category Risk Category Risk Category SOUTH OF THE BORDER MEXICAN RESTAURANT 1 0 6/26/2014 1:30 PM 2:30 PM 1/16/2015 997 SABATTUS ST LEWISTON 04240-3320 [PHONE REDACTED] TEACUTTER, JO-ANNE Yes Page 1 of 4 / 118 Regular Failed Closed IHH MUN - EATING PLACE License Type License Type License Type License Type Employee Health Employee Health Employee Health Employee Health Good Hygienic Practices Good Hygienic Practices Good Hygienic Practices Good Hygienic Practices Preventing Contamination by Hands Preventing Contamination by Hands Preventing Contamination by Hands Preventing Contamination by Hands Supervision Supervision Supervision Supervision PIC present, demonstrates knowledge, and performs duties 1 2 3 4 5 6 7 9 10 11 12 13 8 14 15 Approved Source Approved Source Approved Source Approved Source Protection from Contamination Protection from Contamination Protection from Contamination Protection from Contamination Management awareness; policy present Proper use of reporting, restriction & exclusion Proper eating, tasting, drinking, or tobacco use No discharge from eyes, nose, and mouth Hands clean & properly washed No bare hand contact with RTE foods or approved alternate method properly followed Adequate handwashing facilities supplied & accessible Food in good condition, safe, & unadulterated Required records available: shellstock tags parasite destruction Food separated & protected Food-contact surfaces: cleaned and sanitized Proper disposition of returned, previously served, reconditioned, & unsafe food Compliance Status Compliance Status 16 17 18 19 20 21 22 23 24 25 26 27 Risk Factors Risk Factors Risk Factors Risk Factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Public Health Interventions are control measures to prevent foodborne illness or injury. Proper cooking time & temperatures Proper reheating procedures for hot holding Proper cooling time & temperatures Proper cold holding temperatures Proper date marking & disposition Time as a public health control: procedures & record Consumer advisory provided for raw or undercooked foods Pasteurized foods used; prohibited foods not offered Food additives: approved & properly used Toxic substances properly identified, stored & used Compliance with variance, specialized process, & HACCP plan COS R COS Potentially Hazardous Food Time/Temperature Potentially Hazardous Food Time/Temperature Potentially Hazardous Food Time/Temperature Potentially Hazardous Food Time/Temperature Consumer Advisory Consumer Advisory Consumer Advisory Consumer Advisory Highly Susceptible Populations Highly Susceptible Populations Highly Susceptible Populations Highly Susceptible Populations Chemical Chemical Chemical Chemical Conformance with Approved Procedures Conformance with Approved Procedures Conformance with Approved Procedures Conformance with Approved Procedures x IN IN IN IN IN IN IN IN IN IN IN IN IN OUT IN IN IN IN IN IN IN IN IN IN IN IN IN R Proper hot holding temperatures Food obtained from approved source Food received at proper temperature Mark in box if numbered item is not in compliance Mark in appropriate box for COS and/or R COS=corrected on-site during inspection R=repeat violation GOOD RETAIL PRACTICES Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods. HHE-600 Rev.01/07/10 ---PAGE BREAK--- State of Maine Health Inspection Report Establishment Name SOUTH OF THE BORDER MEXICAN RESTAURANT 1/16/2015 Address 997 SABATTUS ST City / State LEWISTON / ME As Authorized by 22 MRSA s 2496 Zip Code 04240-3320 [PHONE REDACTED] Telephone Date Page 2 of 4 s 6/26/2014 Temperature Observations / 118 Notes License Expiry Date/EST. ID# Temperature Location rice 144 hot holding cooler 30 sandwich bar 35 Burger 150 hot holding hot water 110 plus cooler 35 HHE-601(a)Rev.01/07/10 Person in Charge (Signature) Health Inspector (Signature) Date: 6/26/2014 ---PAGE BREAK--- Observations and Corrective Actions Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-405.11 and 8-406.11 of the Food Code State of Maine Health Inspection Report Page 3 of 4 6/26/2014 Date Zip Code 04240-3320 City / State LEWISTON ME 997 SABATTUS ST Address 118 / 1/16/2015 License Expiry Date/EST. ID# SOUTH OF THE BORDER MEXICAN RESTAURANT Establishment Name 14: 4-501.114.(A).(1): C: Dishes/utensils are not being sanitized in water with the correct chlorine sanitizer concentration. INSPECTOR NOTES: no reading on test strip corrected on site 53: 6-101.11.(A): N: Indoor surfaces are not properly constructed as to be smooth, durable, and easily cleanable or constructed of nonabsorbent material in areas of moisture. INSPECTOR NOTES: paint shelving under front counter 53: 6-201.13.(A): N: Floor and wall junctures are not enclosed and sealed. INSPECTOR NOTES: install cove base where missing 53: 6-501.11: N: The physical facilities are in disrepair. INSPECTOR NOTES: 3 bay sink area-repair or replace shelving HHE-601(a)Rev.01/07/10 Page 3 of 4 Person in Charge (Signature) Health Inspector (Signature) Date: 6/26/2014 ---PAGE BREAK--- State of Maine Health Inspection Report Page 4 of 4 6/26/2014 Date Zip Code 04240-3320 City / State LEWISTON ME 997 SABATTUS ST Address 118 / 1/16/2015 License Expiry Date/EST. ID# SOUTH OF THE BORDER MEXICAN RESTAURANT Establishment Name Inspection Notes Certified Food Protection Manager - Unless directed otherwise, effective January 18, 2012 establishments have to have a Certified Food Protection Manager (CFPM) at each establishment per 10-144 CMR, Chapter 201, Section 2. - A CFPM must be hired within 90 days of a new establishment opening or when the only CFPM leaves the employment of the establishment. - For a list of CFPM courses and trainers go to: www.maine.gov/healthinspection/training.htm - Upon completion of the CFPM course, please fax cover sheet and course certificate to (207) 287-3165. On the cover letter please send to the attention of Carol Gott and include your establishment name and establishment license number. Her phone number is 287-5675. You can also mail a copy, with establishment ID number, to her at 286 Water St, 3rd Floor, 11 State House Station, Augusta, ME 04333-0011. Violation Correction Time Frame - Critical Violations should be corrected on site, but, in any event, within 10 days. The licensee must contact the inspector when the critical violation has been addressed. Please send an e-mail to [[EMAIL REDACTED] or call Susan Reny at 513-3125 etx 3224]. - Non-critical violations must be corrected no later than 90 calendar days after the inspection. The Department may approve a compliance schedule that extends beyond the time limits if a written schedule of compliance is submitted by the Permit Holder and no health hazard exists or will result from allowing an extended schedule for compliance. - Failure to satisfactorily correct these violations before the follow-up inspection may result in enforcement proceedings by the Department, which are outlined in Sections 7, 8, and 9 of 10-144 CMR Chapter 201 available at: www.maine.gov/dhhs/eng/el/rules.htm Documentation Retention - A copy of the most recent inspection report must be maintained at the establishment and be made available to the public upon request. - A copy of all CFPM certificates must be maintained at the establishment. - The establishment's current license must be displayed. JoAnne Teacutter is a CFPM Cert# 8845864 Exp 2/21/2017 Upon major renovations a service sink must be installed. HHE-601(a)Rev.01/07/10 Page 4 of 4 Person in Charge (Signature) Health Inspector (Signature) Date: 6/26/2014