MAIN EVENT RESTAURANT, THE

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Inspection history

1. Mar 14, 2025

   ✓

2. Mar 11, 2025

   ✕
   5 violations

   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Insects, rodents present
   • Hot, cold running water not provided, pressure inadequate
   • Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
   • 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. Apr 24, 2023

   ✓
   3 violations

   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • In use food dispensing utensils improperly stored
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

4. Jul 1, 2022

   ✓

5. Jun 7, 2022

   ✕
   7 violations

   • Single service items reused, improperly stored, dispensed, not used when required
   • 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: 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.
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • 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.

6. Mar 6, 2020

   ✓

7. Feb 21, 2020

   ✕
   5 violations

   • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
   • 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)
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

8. Sep 7, 2018

   ✓

9. Aug 27, 2018

   ✓
   4 violations

   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Insects, rodents present
   • 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)
   • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin

10. Aug 16, 2018

    ✕
    5 violations

    • Insects, rodents present
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • 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.
    • 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)

11. Jul 2, 2018

    ✓
    1 violation

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

12. May 31, 2018

    ✕
    7 violations

    • 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.
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • 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)
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • Critical: Food from unapproved source, spoiled, adulterated on premises.

13. Mar 19, 2018

    ✓
    3 violations

    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

14. Mar 1, 2018

    ✕
    4 violations

    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
    • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
    • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

15. Feb 15, 2018

    ✓
    8 violations

    • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
    • Non food contact surfaces of equipment not clean
    • 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
    • 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)
    • Improper thawing procedures used
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
    • Garbage storage areas not properly constructed or maintained, creating a nuisance

16. Nov 28, 2017

    ✓
    1 violation

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

17. Oct 25, 2017

    ✕
    7 violations

    • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
    • 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
    • Critical: Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Non food contact surfaces of equipment not clean
    • 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.

18. Jun 8, 2016

    ✓
    1 violation

    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

19. Apr 29, 2016

    ✕
    9 violations

    • Critical: Potentially hazardous foods are not kept at or above 140�F during hot 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)
    • Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
    • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
    • 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 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

20. Aug 19, 2015

    ✕
    5 violations

    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • 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)
    • Insects, rodents present
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

21. Jun 25, 2014

    ✕
    2 violations

    • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

22. Apr 8, 2013

    ✓
    3 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 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

23. May 8, 2012

    ✓
    4 violations

    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • In use food dispensing utensils improperly stored
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

24. Apr 12, 2011

    ✓
    4 violations

    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • 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
    • Improper thawing procedures used

25. Dec 16, 2010

    ✓
    3 violations

    • 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)
    • Non food contact surfaces of equipment not clean