8: 5-203.11: C: Inadequate number of handwash facilities. INSPECTOR NOTES: Provide hand sink for the food preparation and warewashing area. (correct with-in 90 days)
8: 5-205.11.(B): N: Handwashing facility being used for other than handwashing. INSPECTOR NOTES: Discontinue using the hand sink for other than hand washing. (wiping cloth found in hand sink) COS
20: 3-501.16.(B): C: Cold Food not maintained at proper temperature. INSPECTOR NOTES: Maintain cold food at or below 41*F. (correct immediately)
39: 3-304.14.(B).(2): N: Wiping cloths improperly stored or used. INSPECTOR NOTES: Keep wet wiping cloths in sanitizer solution when not in use. (correct immediately) COS
54: 6-202.11: N: Lights not shielded. INSPECTOR NOTES: Provide shieling for lights used to illuminate the menu board. (correct with-in 90 days)
6: 2-301.14: C: Food employees are not cleaning their hands and exposed portions of their arms as required. INSPECTOR NOTES: Food employees handling ready to eat food are not washing hands when required.
8: 5-203.11: C: Inadequate number of handwash facilities. INSPECTOR NOTES: Provide hand sink for the food preparation and warewashing area. (correct by 1/4/2011)
8: 5-205.11.(B): N: Handwashing facility being used for other than handwashing. INSPECTOR NOTES: Discontinue using a handwashing sink for other than handwashing. Scrub pad in sink.
39: 3-304.14.(B).(2): N: Wiping cloths improperly stored or used. INSPECTOR NOTES: Wet wiping cloths being store in a container with-out a sanitizer solution.
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