8: 5-205.11.(A): N: Handwash facility not accessible. INSPECTOR NOTES: Shield handwash sink from mop sink.
20: 3-501.16.(B): C: Cold Food not maintained at proper temperature. INSPECTOR NOTES: Bring small reach-in to 41*f or below.
45: 4-101.111: N: Non-food contact surfaces of equipment improperly constructed. INSPECTOR NOTES: Knife rack is not easily cleanable.
46: 4-301.13: N: Drainboards not provided. INSPECTOR NOTES:
46: 4-302.14: N: No chemical test kit available. INSPECTOR NOTES: Chlorine test papers.
48: 5-103.11.(B): C: Insufficient hot water supply. INSPECTOR NOTES: Not enough hot water to fill all 3 sinks.
53: 6-201.11: N: Floors, walls, and ceilings are not smooth and easily cleanable. INSPECTOR NOTES: Floor under freezer and partition wall need to be smooth and easily cleanable. Seal blocks under sink.
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