Date Business Name Description of Violation Points Assessed
8/3/17 My Suzies Cold holding (more than 5 degrees) 10 Red
8/7/17 The Crab Pot Food handler cards invalid/expired/not available 5 Red
8/8/17 Shelburne Restaurant Bare hand contact with food observed 25 Red
Cold holding (less than 5 degrees) 5 Red
8/29/17 Laurie’s Homestead Breakfast Cold holding (more than 5 degrees) 10 Red
8/29/17 Scoopers Gas N Grub Cold holding (less than 5 degrees) 5 Red
8/3/17 Shiloh Bible Camp No violations
8/3/17 Nelson Crab No violations
8/7/17 Corral Drive-In No violations
8/7/17 The Cranberry Museum No violations
8/7/17 Captain Bob’s Chowder No violations
8/7/17 Sweet Phees No violations
Scores are based on random routine inspections of the food service facilities.
RED CRITICAL ITEM SCORES focus on the top eight priority inspection items, which are directly related to food-borne illness. They are 1) Approved food sources, 2) Foods protected from cross contamination, 3) Foods protected from contamination by workers, 4) Foods protected from contamination by chemicals, 5) Proper cooling and refrigeration, 6) Proper cooking, re-heating and hot holding, 7) Temperature control and monitoring, and 8) Proper hand-washing by workers.
Blue Item scores are related to the sanitation level of a food service. They are of concern, but generally are not directly related to causing food-borne illness. Examples of Blue Item violations would be: Floors, walls, etc. not properly cleaned, improper sanitizing of food contact equipment or surfaces, improper dishwashing and improper food worker training.