MAIN STREET GAS AND GRILLE

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Inspection history

1. Mar 24, 2025

   ✓

2. Mar 19, 2025

   ✕
   3 violations

   • 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.
   • 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

3. Mar 21, 2024

   ✓
   3 violations

   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
   • 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)

4. Mar 7, 2023

   ✓
   1 violation

   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

5. Mar 10, 2022

   ✓
   1 violation

   • Non food contact surfaces of equipment not clean

6. Mar 2, 2021

   ✓
   2 violations

   • Improper thawing procedures used
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

7. Mar 11, 2020

   ✓
   2 violations

   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

8. Apr 15, 2019

   ✓

9. Mar 27, 2019

   ✓

10. Mar 11, 2019

    ✕
    3 violations

    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

11. Mar 2, 2018

    ✓
    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)
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Non food contact surfaces of equipment not clean

12. Mar 27, 2017

    ✓
    2 violations

    • 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

13. Mar 18, 2016

    ✕
    2 violations

    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Non food contact surfaces of equipment not clean

14. Mar 3, 2016

    ✕
    2 violations

    • Non food contact surfaces of equipment not clean
    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.

15. Apr 13, 2015

    ✓
    1 violation

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

16. Mar 3, 2015

    ✕
    6 violations

    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
    • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.

17. Mar 6, 2014

    ✓

18. Mar 3, 2014

    ✕
    4 violations

    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • 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

19. Mar 12, 2013

    ✕
    5 violations

    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
    • 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.
    • 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)

20. Mar 2, 2012

    ✓
    1 violation

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

21. Dec 8, 2011

    ✕
    1 violation

    • Critical:Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.

22. Jun 7, 2011

    ✓

23. May 18, 2011

    ✕
    5 violations

    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and 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)
    • In use food dispensing utensils improperly stored
    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.

24. Mar 3, 2011

    ✕
    9 violations

    • Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • 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)
    • 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)
    • Hair is improperly restrained
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • In use food dispensing utensils improperly stored

25. May 5, 2010

    ✕
    1 violation

    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.