MAINE ENDWELL MIDDLE SCHOOL

Order for delivery

Inspection history

1. Sep 17, 2025

   ✓

2. Oct 11, 2024

   ✓

3. Oct 16, 2023

   ✓

4. Sep 26, 2022

   ✓
   1 violation

   • Wiping cloths dirty, not stored properly in sanitizing solutions

5. Sep 17, 2021

   ✓
   1 violation

   • Non food contact surfaces of equipment not clean

6. Mar 18, 2021

   ✓
   1 violation

   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

7. Dec 4, 2020

   ✓

8. Nov 13, 2019

   ✓

9. Feb 8, 2018

   ✓

10. Apr 13, 2017

    ✓

11. Mar 4, 2016

    ✓
    3 violations

    • Non food contact surfaces of equipment not clean
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

12. Mar 9, 2015

    ✓

13. Feb 24, 2014

    ✓
    2 violations

    • Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
    • Wiping cloths dirty, not stored properly in sanitizing solutions

14. Jan 22, 2013

    ✓
    2 violations

    • Miscellaneous, Economic Violation, Choking Poster, Training.
    • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs

15. Feb 8, 2012

    ✓
    1 violation

    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

16. Jun 6, 2011

    ✕
    1 violation

    • Critical:Food from unapproved source, spoiled, adulterated on premises.

17. Oct 12, 2010

    ✓
    1 violation

    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

18. Dec 15, 2009

    ✓
    9 violations

    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Non food contact surfaces of equipment not clean
    • Single service items reused, improperly stored, dispensed, not used when required
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

19. Nov 12, 2008

    ✓
    8 violations

    • Garbage storage areas not properly constructed or maintained, creating a nuisance
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Non food contact surfaces of equipment not clean
    • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

20. Oct 9, 2007

    ✕
    11 violations

    • Improper use and storage of clean, sanitized equipment and utensils
    • Critical:Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
    • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Non food contact surfaces of equipment not clean
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

21. Nov 20, 2006

    ✕
    3 violations

    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Critical:Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

22. Oct 4, 2005

    ✓

23. Oct 7, 2004

    ✓

24. Oct 14, 2003

    ✓

25. Sep 24, 2002

    ✓