14: 4-701.10: N: Food contact surfaces not sanitized. INSPECTOR NOTES: Need to set up 3 bay sink to wash, rinse and sanitize in a 3 step process, then air dry dishes. Do not use a common towle for dish wiping.
14: 4-601.11.(A): C: Equipment food-contact surfaces and utensils are not clean. INSPECTOR NOTES: Need to reclean and sanitize slicing machine.
26: 7-207.11.(B).2: C: Medicines that are for the employees' use are not located so as to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. INSPECTOR NOTES: Need to store all medications away from food prep and storage areas.
35: 3-302.12: N: Food/ingredients containers not properly labeled. INSPECTOR NOTES: Need to label all containers with proper content.
47: 4-601.11.(C): N: Nonfood contact surfaces are not clean. INSPECTOR NOTES: Need to clean all cooler seals.
53: 6-501.12: N: The physical facilities are not clean. INSPECTOR NOTES: Need to clean any buildup on equipment, floors walls and ceilings.
54: 6-202.12: N: Ventilation may cause food contamination. INSPECTOR NOTES: Hood and supression system is very dirty and must be cleaned ASAP. Extreme buildup on vent filters.
54: 6-501.14.(A): N: Ventilation not clean. INSPECTOR NOTES: Need to clean the ceiling vent system and small cooling fans in the kitchen.
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