6: 2-301.12: C: Food employees are not following proper hand cleaning procedures. INSPECTOR NOTES: Wait staff mush wash hands before handling ragoons to give to the cook to cook.
14: 4-602.11.(A): C: Food contact surfaces are not cleaned between uses. INSPECTOR NOTES: Utensils must be W/R/S before returning to the knife rack
19: 3-501.16.(A): C: Hot foods not maintained at proper temperature. INSPECTOR NOTES: see temperature observations
37: 3-305.11.(A).(B): N: Food not protected from contamination during storage. INSPECTOR NOTES: Cover items in the freezer
37: 3-303.12: N: Food/food containers being stored in contact with ice. INSPECTOR NOTES: Garnish stored on ice- use tongs to remove garnish items used from 11:30 AM to 2:00PM & then discard Need to be drained ice.
38: 2-402.11: N: Food Employees not wearing effective hair restraints. INSPECTOR NOTES: Food Prep staff must wear hair restraints
41: 3-304.12: N: Improper between-use storage of utensils.. INSPECTOR NOTES: Rice scoops cannot be stored in water @ room temps.
46: 4-501.14: N: Warewashing equipment not clean. INSPECTOR NOTES:
47: 4-602.13: N: Non-food contact surfaces are not clean. INSPECTOR NOTES: Clean side of unit where knives are stored.
53: 6-501.114: N: The premises is littered / unnecessary equipment and articles present. INSPECTOR NOTES: Pink Container- do not mix knives w/ paper products
53: 6-201.11: N: Floors, walls, and ceilings are not smooth and easily cleanable. INSPECTOR NOTES: Clean wall where knife rack is stored
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