These must be maintained in the establshment for at least 90 days.
What are shellfish tags.
100
When conducting a Menu Review you should be aware of the types of Food Processes. This is the First of the three types.
What is Food Preparation With No Cook Step.
100
When looking for information regarding cooking temperatures, one would turn to this chapter of the Maine Food Code.
What is Chapter 3.
100
This must be performed whenever a correction is made during an inspection.
What is check off the COS box.
100
This inspector works many afternoons and evenings officiating at sporting events.
Who is Joel Demers.
200
Yellow Fin, Blue Fin, and Big Eye all have this in common.
What are fish that require no freezing prior to being offered raw.
200
This is required on the menu when you notice that the establishment offers Eggs Over Easy.
What is a Consumer Advisory.
200
The 2013 Maine Food Code dropped this from 140 degrees to 135 degrees.
What is the minimum safe hot food holding temperature.
200
Compliance and Enforcement of Maines Food Code is located in this chapter of The Maine Food Code.
What is Chapter 8.
200
This gourmet has a history of being both a drummer and a sailor in their lifetime.
Who is Dean Jackson
300
Prior to placing Molluscan Shellfish in a Life Support Display Tank a restaurant would need to obtain one of these.
What is a Variance.
300
When conducting a Menu Review you should be aware of the types of Food Processes. This is the Third of the three types.
What is Complex Food Preparation.
300
Chapter 3-201.16 (C) of The 2013 Maine Food Code states that an ID tag must be visible at the point of sale stating that this food must not be eaten raw and should be thoroughly cooked.
What are Wild Harvested Mushrooms.
300
Regardless of being in compliance or out of compliance these should all be recorded on their own page in Remote Forms.
What are temperatures.
300
On their wedding anniversary this individual and spouse love to celebrate with a date spent at the local tractor show.
Who is Maurice Anderson.
400
The Homarus Americanus has a shell but a shellfish shippers tag is not required to accompany this species when offered for sal in a restaurant. Many people know this species under this name.
What are Lobsters.
400
This is the statement found on a menu warning customers that a food is not fully cooked.
What is a reminder.
400
Bed and Breakfasts with less than 5 rooms, Temporary Eating Establishments and Eating Establishments preparing ony non-potentially hazardous foods all have this in common.
What is an exemption from employing a Certified Food Protection Manager.
400
Prior to obtaining a PIC signature and finalizing a report on a failed inspection this must first be checked off.
What is the FAILED INSPECTION BOX and Followup date.
400
This inspector spends many weekends pedaling on biking and hiking trails across Maine and New Hampshire.
Who is Laurie Davis.
500
This agency should be contacted if during an inspection you observe trout caught by the owner being offered on the menu.
Who is Maine Fish And Game.
500
These Menu Entries -
Oysters on the half-shell (raw oysters)
Raw-egg Caesar salad,
steaks are cooked to order; or
an asterisk or other indicator at the menu item are all considered to be adequate forms of this requirement.
What is a disclosure
500
This partially formed embryo located inside an egg is described in Chapter 2 of The Food Code.
What is a Balut
500
In order to have all of the newly licensed establishments in Remote Forms, this task should be performed frequently.
What does Updating List of Establishments accomplish?
500
This individual competes in superior nurturing of Cucurbita.