35: 3-601.11: N: Packaged food not properly identified. INSPECTOR NOTES: Need to label all containers with proper content.
37: 3-305.14: N: Food not protected during preparation. INSPECTOR NOTES: Transfer all foods to plastic or glass containers and out of cans. Label with proper content.
47: 4-601.11.(C): N: Nonfood contact surfaces are not clean. INSPECTOR NOTES: Need to clean between counter seams in food prep areas.
26: 7-201.11: C: Improper storage of poisonous or toxic materials. INSPECTOR NOTES: Need to store all chemicals away from food prep and storage areas.
34: 4-302.12: N: Inadequate number of temperature measuring devices provided. INSPECTOR NOTES: Need to place thermometers in all coolers and freezers.
35: 3-302.12: N: Food/ingredients containers not properly labeled. INSPECTOR NOTES: Need to label all containers with proper content.
49: 5-205.15: C: Plumbing system not properly maintained in good repair. INSPECTOR NOTES: Need to repair leaking system at the cooking area.
53: 6-501.12: N: The physical facilities are not clean. INSPECTOR NOTES: Need to clean floors under cooking equipment and around the hood area of cooking equipment.
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