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: Food handler chewing gum and drinking in food prep area .
8: 6-301.10: N: Inadequate number of handwash facilities. INSPECTOR NOTES:
8: 6-301.14: N: Handwash signage not provided for employee hand wash lavatory. INSPECTOR NOTES: Need handwash sign at all handwash stations nas =ach batthronn
34: 4-302.12: N: Inadequate number of temperature measuring devices provided. INSPECTOR NOTES: Need Thermomters in all coor-res and reezer
36: 6-202.15: N: Outer openings are not protected from the entry of insects or rodents. INSPECTOR NOTES: Back door to kitchen is open
37: 3-305.12: N: Food being stored in prohibited area(s). INSPECTOR NOTES: Raw beef being stored abov eprepared ready to eat food in reach cooler
37: 3-303.11: N: Ice used as exterior coolant, being used as an ingredient. INSPECTOR NOTES: Ice at the bar must be seperated
41: 3-304.12: N: Improper between-use storage of utensils.. INSPECTOR NOTES: Improper inbetween use of ice scoop and knices ath th vvf
49: 5-203.13: N: Inadequate number of service sinks. INSPECTOR NOTES: Need a seperate mop sink and recommned a three bay sink only have a two bay now ,
53: 6-501.12: N: The physical facilities are not clean. INSPECTOR NOTES: Need a thorough cleaninfg floor to ceiling , Remove excess clutter in kitcheb are
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