WINDHAM DINER

Order for delivery

Inspection history

1. Feb 13, 2026

   ✕
   12 violations

   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • Critical: Water/ice: unsafe, unapproved sources, cross connections
   • 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 and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • In use food dispensing utensils improperly stored
   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).

2. Jul 29, 2025

   ✕
   8 violations

   • Critical: Food from unapproved source, spoiled, adulterated on premises.
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Improper thawing procedures used
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
   • 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.
   • 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)

3. Mar 27, 2025

   ✕
   6 violations

   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Non food contact surfaces of equipment not clean
   • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
   • 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
   • Wiping cloths dirty, not stored properly in sanitizing solutions

4. Oct 28, 2024

   ✕
   14 violations

   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Single service items reused, improperly stored, dispensed, not used when required
   • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • 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)
   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • Non food contact surfaces of equipment not clean
   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • Critical: Food from unapproved source, spoiled, adulterated on premises.
   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • Critical: Other Violations Deemed a Public Health Hazard by the Permit Issuing Official {14-1.10(a)}

5. May 29, 2024

   ✓
   5 violations

   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Non food contact surfaces of equipment not clean
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • 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)

6. Sep 7, 2023

   ✕
   8 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)
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • In use food dispensing utensils improperly stored
   • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
   • Critical: Food from unapproved source, spoiled, adulterated on premises.
   • Non food contact surfaces of equipment not clean
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.

7. Feb 18, 2022

   ✕
   20 violations

   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • 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)
   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
   • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
   • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • Improper use and storage of clean, sanitized equipment and utensils
   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
   • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • 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
   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • Non food contact surfaces of equipment not clean
   • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
   • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)