14: 4-601.11.(A): C: Equipment food-contact surfaces and utensils are not clean. INSPECTOR NOTES: Clean and sanitize all food contact surfaces prior to operation.
34: 4-302.12: N: Inadequate number of temperature measuring devices provided. INSPECTOR NOTES: Provide thermometers for hot holding, cooking, cold holding and checking water temperatures.
53: 6-101.11: N: Indoor surfaces are not properly constructed. INSPECTOR NOTES: Finish interior surfaces to smooth and easily cleanable.
53: 6-201.13.(A): N: Floor and wall junctures are not enclosed and sealed. INSPECTOR NOTES: Seal floor and wall junctures in the walk-in cooler. Continue the use of baseboard in the upstairs areas.
53: 6-501.12: N: The physical facilities are not clean. INSPECTOR NOTES: Clean the food prep area, bathrooms, storage, and exterior premises.
53: 6-501.113: N: Improper storage of maintenance tools. INSPECTOR NOTES: Remove all construction and maintenance tools from the food prep and warewashing areas.
53: 6-501.114: N: The premises is littered / unnecessary equipment and articles present. INSPECTOR NOTES: Remove building materials and debris from premises.
22: 3-501.19.(A): C: Food held with time as the only control was not properly marked, was not properly discarded. INSPECTOR NOTES: Provide proper documentation with food held with time as the only control.
38: 2-402.11: N: Food Employees not wearing effective hair restraints. INSPECTOR NOTES: Employees working with food are required to wear hair restraints.
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