Main St Family Restaurant

Year by year

Inspections

1. Jun 15, 2026 Routine · 4 priority, 5 priority foundation, 7 core
   • Serious Priority

     WHEN TO WASH

     Employee observed not washing hands after working with raw shell eggs and moving to RTE food items.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed handling ready-to eat foods with their bare hands. Employee splitting biscuits open with barehands.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     Diced tomatoes in prep cooler is cold held at [48]°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority

     DATE MARKING - VENDING - DISPOSITION

     Food storage containers throughout establishment are not provided with a date mark.

     Correction: In vending equipment, discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (B)

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - ILLNESS REPORTING RESPONSIBILITES

     Person in charge is unable to demonstrate knowledge regarding foodborne illness reporting requirements by employees.

     Correction: Obtain training on foodborne illness signs and symptoms and provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge.

     Code 2-102.11 (C) (17)

   • Not serious Priority Foundation

     PERSON IN CHARGE - EMPLOYEE ILLNESS REPORTING

     The Person in Charge (PIC) has not provided training to employees about their responsibility to inform the person in charge about any signs, symptoms and diagnosis of foodborne illness.

     Correction: The person in charge shall provide training to employees on their reponsibility to report any signs, symptoms or diagnosis of foodborne illness.

     Code 2-103.11 (O)

   • Not serious Priority Foundation

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Priority Foundation

     CONSUMER ADVISORY - REMINDER STATEMENT

     Consumer advisory is missing the reminder statement.

     Correction: Provide a reminder statement describing the hazards of eating raw or undercooked animal products.

     Code 3-603.11 (C)

   • Not serious Priority Foundation

     FOOD THERMOMETERS - CALIBRATION TO MANUFACTURER SPECIFICATIONS

     Food thermometer not calibrated properly.

     Correction: Food temperature measuring devices shall be calibrated to manufacturer's specifications.

     Code 4-502.11 (B)

   • Not serious Core

     EATING, DRINKING, OR USING TOBACCO

     Employee drink observed sitting on food preparation surface.

     Correction: Provide employee break room or designate an area away from food preparation for eating and tobacco use.

     Code 2-401.11 (A)

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Food storage containers throughout establishment were observed to be unwrapped or uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Dry goods stored on the floor of the basement.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     Prep cooler is not equipped with an integral or permanently affixed temperature measuring device.

     Correction: Provide a integral or permanently affixed temperature measuring device.

     Code 4-204.112 (B)

   • Not serious Core

     SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS

     Sour cream and 5-gallon containers were observed being reused.

     Correction: Discard single-use and single service articles after initial use.

     Code 4-502.13 (A)

   • Not serious Core

     INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS

     The exterior door in thebasement has a gap at its base.

     Correction: Provide a self-closing and tight fitting door to prevent the entrance of insects or rodents.

     Code 6-202.15 (A) (3)

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The walls along cookline are soiled.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12

2. Mar 17, 2025 Routine · 1 priority, 1 priority foundation, 1 repeat
   • Serious Priority

     DATE MARKING - DISPOSITION

     Sliced cheese in the prep cooler are not provided with a date mark.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Not serious Priority Foundation Repeat

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Waitress handwash has sanitizer buckets stored in the basin.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

3. Apr 1, 2024 Routine · 1 priority foundation, 1 core
   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink blocked by sanitizer bucket in waitress area.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Ingredients containers in the lower portion of the cookline prep cooler were observed to be unwrapped or uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)