1: 2-102.11: C: The person in charge could not demonstrate required knowledge. INSPECTOR NOTES: Please attend the next Chinese ServSafe class offered on November 15th. Have confirmation by Oct. 28th.
4: 2-401.11: C: Food employee is eating, drinking, or using any tobacco where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can result. INSPECTOR NOTES: Uncovered beverages in food area. COS
14: 4-602.11.(A): C: Food contact surfaces are not cleaned between uses. INSPECTOR NOTES: Can opener. COS
14: 4-703.11: C: Manual and/or mechanical methods of sanitizing incomplete. INSPECTOR NOTES: Equipment washed in th 3-bay sink not sanitized. COS
19: 3-501.16.(A): C: Hot foods not maintained at proper temperature. INSPECTOR NOTES: Many foods on buffet. Foods without sauces will need to have hinged covers to help keep them hot durin service. COS Discarded
20: 3-501.16.(B): C: Cold Food not maintained at proper temperature. INSPECTOR NOTES: Pans used are not deep enough to keep food cold on the buffet. Salad dressings not refrigerated on salad bar. Whole shell eggs left out on counter. COS Discarded.
33: 3-501.13: N: Improper thawing. INSPECTOR NOTES: Surimi left out on counter to thaw. COS
35: 3-601.12.(A): N: Food presented for consumption not honestly presented due to being misleading. INSPECTOR NOTES: "Shrimp with lobster sauce" - Contains no lobster and does not indicate that it contains pork.
35: 3-601.12.(C): N: Food presented for consumption not honestly presented due to unidentified surimi. INSPECTOR NOTES: Several items claiming to be crab are made with surimi not with crab.
35: 3-601.12.(D): N: Food presented for consumption not honestly presented due to added unidentified monosodium glutamate. INSPECTOR NOTES: No MSG statement on menu or at the buffet.
36: 6-202.15: N: Outer openings are not protected from the entry of insects or rodents. INSPECTOR NOTES: Back sreen door is in disrepair.
1: 2-102.11: C: The person in charge could not demonstrate required knowledge. INSPECTOR NOTES: Bobby Zhu (manager) and one other cook have been signed up for a chinese ServSafe class on Nov. 15th.
20: 3-501.16.(B): C: Cold Food not maintained at proper temperature. INSPECTOR NOTES: Sushi 56*F, Ranch dressing 57*F and garlic and oil 82*F. Dressing and garlic were discarded. Sushi made within the last hour.
31: 3-501.15: N: Cooked foods improperly cooled. INSPECTOR NOTES: 5 gallon buckets being used to cool chicken broth and sauce. Use chilling paddles or breack down into smaller containers.
37: 3-306.11: N: Food on display not protected. INSPECTOR NOTES: Wantons, green onions and sauces.
37: 3-307.11: N: Food not protected from other sources of contamination. INSPECTOR NOTES: Personal bowls of food were placed in the rice cooker on top of rice for guest consumption.
49: 5-202.11.(B): N: Plumbing improperly installed/maintained. (Not easily cleaned.) INSPECTOR NOTES: Drains leaking under 3- bay sink and dish machine. One toilet out of order.
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