8: 6-501.18: N: Handwash facilities are not clean / properly maintained. INSPECTOR NOTES: - each hw station needs soap, paper towels, and a hw sign - hw sink upstairs inaccessable and as hose attached - hw sink downstairs is broken
11: 3-202.15: C: Food packages are not in good condition and do not protect the integrity of the contents. INSPECTOR NOTES: dented cans not isolated for return/disposal (COS)
14: 4-703.11: C: Manual and/or mechanical methods of sanitizing incomplete. INSPECTOR NOTES: warewashing machine appears to be under dispensing sanitizer
14: 4-602.11.(A): C: Food contact surfaces are not cleaned between uses. INSPECTOR NOTES: bins in prep station not clean
34: 4-302.12: N: Inadequate number of temperature measuring devices provided. INSPECTOR NOTES: -need thermometer in each refridge unit -need food thermometer
37: 3-305.11.(A).(B): N: Food not protected from contamination during storage. INSPECTOR NOTES: -raw chicken stored over prepared foods (COS) -food stored uncovered
42: 4-903.11.(B): N: Clean equipment and utensils not stored / covered/ inverted/ or self draining. INSPECTOR NOTES: - knives stored between counter top (COS)
46: 4-301.12: N: A manual warewashing sink with at least three compartments not provided. INSPECTOR NOTES: correct within 90 days
46: 4-302.14: N: No chemical test kit available. INSPECTOR NOTES: need test strips
47: 4-602.13: N: Non-food contact surfaces are not clean. INSPECTOR NOTES: -shelves need cleaning -prep units need cleaning top and bottom -wash rack very moldy/limed
49: 5-203.13: N: Inadequate number of service sinks. INSPECTOR NOTES: correct within 90 days
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