613 Main Restaurant & Coffee Bar

Inspector notes: Observed fish and chicken in the walk in cooler were above 41 degrees.511-6-1 .04(6)(f)All TCS foods shall be kept at 41 degrees or below.C/A Advised the manager to put these items on ice.

Inspector notes: Observed that there was no consumer advisory on the menu.511-6-1.04(7)(e) If an animal food such as eggs, beef,fish,lamb,pork,poultry or shellfish is served raw or undercooked or without being processed to eliminate pathogens, the permit holder shall inform consumers of the increased risk of consuming such foods by way of a disclaimer.

Inspector notes: Observed mildew like/biological growth build up on all the cutting boards and prep top counter. Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC must replace worn-out boards and keep prep tops clean and free from observed mildew/biological growth build up within 3 days. Follow up in 10 days.

Inspector notes: Observed kitchen handwashing sink faucet being help with a rubber band to secure it place. A handwashing sink shall be maintained so that it is accessible at all times for employee use. PIC will fix with 10 days.

Inspector notes: grease and condensate dripping from exhaust hood system. The accumulation of grease and condensate may contaminate food and food-contact surfaces as well as present a possible fire hazard. Advised PIC to clean hood ventilation system frequently to prevent buildup of grease and condensation. 10 days to clean.

Inspector notes: Observed facility needs deep cleaning and repair holes and cracked throughout the facility. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. 3. If present, playground equipment and associated areas shall be maintained in a cl...

Inspector notes: Observed dimmed/inadequate light in walk-in cooler. 511-6-1.07(3)(f) - Lighting Intensity, adequate in food prep, storage & service areas (C) (f) Lighting Intensity. The light intensity shall be: 1. At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. PIC will replace bulb with a stronger watt.

Inspector notes: Observed temperature control for safety / potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed salad at 44 F, sliced red pepper 46 F, Sliced tomatoes 46 F. Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. PIC moved TCS items into a walk in cooler.

Inspector notes: Observed kitchen handwashing sink faucet being help with a rubber band to secure it place. A handwashing sink shall be maintained so that it is accessible at all times for employee use. PIC will fix with 10 days.

Inspector notes: Observed mildew like/biological growth build up on cutting boards and prep top counter. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Informed PIC to replace worn-out boards and keep prep tops clean and free from observed mildew/biological growth build up. 2nd violation (no change).

Inspector notes: Observed facility needs deep cleaning and repair holes and cracked throughout the facility. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. 3. If present, playground equipment and associated areas shall be maintained in a cl...

Inspector notes: Observed grease and condensate dripping from exhaust hood system. The accumulation of grease and condensate may contaminate food and food-contact surfaces as well as present a possible fire hazard. Advised PIC to clean hood ventilation system frequently to prevent buildup of grease and condensation. 10 days to clean.

Inspector notes: Observed single service items on kitchen floor. 511-6-1.05(6)(r) - Single-Service/Single-Use Articles, Use Limitations (C) (r) Single-Service and Single-Use Articles, Use Limitation. 1. Single-service and single-use articles may not be reused. 2. The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head. PIC advised to move them.

Inspector notes: Observed kitchen floor, wall, and equipment are poorly maintained and walls with soiled liquid debris and heat damage as well as excessive grease and liquid debris under hood vent. Observed floor and equipment extremely dirty with dark stains. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. All physical facilities shall be maintained in good repair; and physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. PIC to do a deep clean inside within 30 day.