14: 4-703.11: C: Manual and/or mechanical methods of sanitizing incomplete. INSPECTOR NOTES: No chlorine residual found on dishes after rinse cycle. COS
20: 3-501.16.(B): C: Cold Food not maintained at proper temperature. INSPECTOR NOTES: Sausage 45*F, tuna 44*F and half and half pc 73*F COS
31: 3-501.15: N: Cooked foods improperly cooled. INSPECTOR NOTES: Hot foods being cooled in large deep containers. Please use shallow containers to cool foods and consider using chilling paddles as well.
34: 4-302.12: N: Inadequate number of temperature measuring devices provided. INSPECTOR NOTES: Wait station reach-in
45: 4-501.11: N: Equipment in disrepair. INSPECTOR NOTES: Can opener blade is dull.
46: 4-501.116: N: Chemical sanitizer concentration was not accurately determined by using a test kit or other device. INSPECTOR NOTES: Please test for sanitizer on dishes every day.
46: 4-501.14: N: Warewashing equipment not clean. INSPECTOR NOTES: The inside and the outside of the machine need to be cleaned.
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