8: 6-301.14: N: Handwash signage not provided for employee hand wash lavatory. INSPECTOR NOTES: Handwash signs needed in bathrooms.
20: 3-501.16.(B): C: Cold Food not maintained at proper temperature. INSPECTOR NOTES: Raw chicken, pork, beef & seafood - temp at 60, thrown away. COS
27: 3-502.11: C: No variance where required. INSPECTOR NOTES: Sushi rice temperature requires a variance, HACCP plan. Page 33.
31: 3-501.15: N: Cooked foods improperly cooled. INSPECTOR NOTES: Cooked food being improperly cooled in kitchen, need to be cooled in walk-in in small batches.
34: 4-302.12: N: Inadequate number of temperature measuring devices provided. INSPECTOR NOTES: Thermometers in every cooling unit.
34: 4-203.12.(A): N: Ambient air and/or water temperature measuring device not accurate. INSPECTOR NOTES: Dish machine wash temperature device needs to be repaired.
35: 3-601.12.(C): N: Food presented for consumption not honestly presented due to unidentified surimi. INSPECTOR NOTES: Must identify items which contain imitation crabmeat.
35: 3-601.12.(D): N: Food presented for consumption not honestly presented due to added unidentified monosodium glutamate. INSPECTOR NOTES: Must identify items which contain MSG.
39: 3-304.14.(B).(1): N: Wiping cloths not dry and improperly used. INSPECTOR NOTES: Wiping cloths must remain dry, or be placed in sanitation bucket.
46: 4-501.16.(A): N: Warewashing sink used for handwashing. INSPECTOR NOTES: 3 bay sink used for handwashing. Must use handwash sink only for hand washing.
50: 5-402.11: C: There is a direct connection between the sewage system and a drain. INSPECTOR NOTES: Food prep sink needs to have indirect drain.
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