14: 4-602.11.(C): C: Potentially hazardous food contact surfaces are not cleaned with proper frequency. At least every 4 hours. INSPECTOR NOTES: Ice machine, can opener and cutting boards need cleaning. Correct today and develop a cleaning schedule. Items auch as cutting boards are required to be washed and sanitized every 4 hours as a minimum.
19: 3-501.16.(A): C: Hot foods not maintained at proper temperature. INSPECTOR NOTES: When reheating foods for hot holding please reheat to 165*F within 2 hours. See temperature chart handout for details.
38: 2-402.11: N: Food Employees not wearing effective hair restraints. INSPECTOR NOTES: Correct by tomorrow.
45: 4-501.11: N: Equipment in disrepair. INSPECTOR NOTES: Can opener is producing metal slivers. Repace blade with next food order.
46: 4-501.110: N: The mechanical warewashing equipment wash solution temperature was too low. INSPECTOR NOTES: Water off the furnace. Furnace repairman arrived during inspection.
47: 4-602.13: N: Non-food contact surfaces are not clean. INSPECTOR NOTES: Interior of reach-in's, grill area - wall behind, counter under and sides of grill and fryer. Correct within 10 days and develop a cleaning schedule.
53: 6-501.11: N: The physical facilities are in disrepair. INSPECTOR NOTES: Floor tiles in disrepair. Correct within 1 year.
54: 6-202.11: N: Lights not shielded. INSPECTOR NOTES: Dish room and downstairs. Correct within 10 days.
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