14: 4-602.12.(A): N: Food contact surfaces of baking equipment are not cleaned with proper frequency. INSPECTOR NOTES: baking equipment dirty
14: 4-602.12.(B): N: The cavities and door seals of microwave ovens are not cleaned with proper frequency. INSPECTOR NOTES: all microwaves
20: 3-501.16.(B): C: Cold Food not maintained at proper temperature. INSPECTOR NOTES: butter cos--must be refrigerated
34: 4-302.12: N: Inadequate number of temperature measuring devices provided. INSPECTOR NOTES: needed all coolers
39: 4-101.16: N: Unacceptable use of sponges. INSPECTOR NOTES: not allowed
39: 3-304.14.(B).(2): N: Wiping cloths improperly stored or used. INSPECTOR NOTES: must be stored properly (towels handing everywhere)
46: 4-501.14: N: Warewashing equipment not clean. INSPECTOR NOTES: 3 bay sink needs cleaning and sanitizing
47: 4-601.11.(B): N: Food contact surfaces of cooking equipment not clean. INSPECTOR NOTES: grill
47: 4-601.11.(C): N: Nonfood contact surfaces are not clean. INSPECTOR NOTES: clean prep tables and all shelving, coolers, refrigerators and microwaves
53: 6-501.11: N: The physical facilities are in disrepair. INSPECTOR NOTES: seal and paint all bare wood
53: 6-501.12: N: The physical facilities are not clean. INSPECTOR NOTES: clean all walls, floors, under all equipment
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