61 Main
49 S. Main Street ~ Jasper, GA 30143



Phone
706-253-7289




61 Main

Hours:
Open For Lunch
Monday - Saturday, 11am-3pm

Brunch
Saturday 9am - 3pm

Open for Supper
Monday night, 5pm - 8pm

Open for Dinner
Thursday - Saturday, 5pm-9pm

Week of Score Noted Violations
12/7/2016 99-A

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used.


11/6/2015 97-A

Employee preparing food with a beard longer than inch without a hair restraint. Obtain beard covers for employees with beards.


5/12/2015 91-A

Observed a very large bowl of potatoes cooling in the walk-in cooler at 90F at 3.5. hours minimum. Food must be cooled from 135F to 70F within 2 hours. The potatoes were discarded. Person in charge must ensure proper cooling time and temperature.


7/15/2014 96-A

1. Observed employee preparing food wearing a watch. Only a plain band ring is allowed on hands and arms when preparing food. The watch was removed.



2. Observed employee wipe hands on apron while preparing food. Never touch clothing with bare or gloved hands when preparing food. The gloves were changed.


2/7/2014 96-A

1. Food storage on floor in the walk-in cooler. Storage must always be 6 off of the floor.



2. Observed jacket on utensil storage rack and a phone on the prep table. Employee items must be stored separately from food and food service equipment.


9/4/2013 96-A

Observed employee using his teeth to tear masking tape for use with date marking. The employee then placed the tape on the cutting board. The cutting board was cleaned and sanitized. Use scissors to cut tape in the future.


4/4/2013 97-A

Local eggs packaged in reused egg cartons. Eggs must be in an original container since the cartons cannot be cleaned adequately. Also, please submit the candler's license from the Dept. of Agriculture for all local egg suppliers.


10/26/2012 90-A

1. Potentially hazardous food in the walk-in cooler @ 44-47F or below. The door does not shut completely when employees go into the cooler. The air temperature in front of the fan was 39F, so the unit is capable of holding the proper temperature. Repair the door so that it closes completely.



2. Do not use trash bags for food storage. Must use food grade containers.


6/4/2012 87-B

1. Observed employee refilling lettuce into prep cooler with bare hands. Bare hand contact is not allowed with ready-to-eat food. Must use gloves or utensils.



2. Sanitizer for wipe cloths not at proper minimum concentration. Must be 200 ppm quat. Also, soiled cloths hanging on the prep tables and not in the sanitizing solution. Wipe cloths, unless clean and dry must be stored in sanitizing solution. Repeat violation.


1/27/2012 93-A

1. Observed buildup of food debris on the can opener blade. The opener must be cleaned more frequently.



2. Sanitizer for wipe cloths not at proper minimum concentration. Must be 200 ppm Quat. Also, there were numerous cloths that were not clean and dry hanging on the prep tables and not in the sanitizing solution. Wipe cloths, unless clean and dry, must be stored in sanitizing solution.


9/6/2011 86-B

1. Observed potentially hazardous food cold held at greater than 41F. Deli meat in the small cooler next to the grill at 42-52F. The product that was above 50F was discarded at time of inspection. Other PMF items were moved to a cooler holding at the proper temperature. Person-in-charge must monitor temperatures and insure proper cold holding. Corrected on-site. Repeat violation.



2. Condensate from the walk-in cooler dripping onto vegetables. A pan was placed under the drip to collect the condensate.


4/13/2011 91-A

Observed potentially hazardous food cold held at greater than 41F. Goat cheese at 55F. The cheese was discarded. The goat cheese was in a unit holding at the proper temperature, but the product was double stacked and therefore not holding at 41F. Place the cheese and other PHF lower in the unit. If items must be stacked, place non-PHF such as carrots or onions on the top.


10/6/2010 96-A

Dishmachine chlorine sanitizer not at proper minimum strength. Monitor sanitizer concentration to insure the level is always at the proper strength. Corrected on-site.


7/21/2010 99-A

Opening New Location

Bar area should have coved base molding installed. Bar installation must be finished with plexiglass installed behind espresso machines and hand wash sink.


3/15/2010 95-A

Handwash sink not accessible for employee use at all times. A bowl was in the handwash sink, making the sink not accessible. This sink must be accessible at all times for employee use.

Old date marking labels not removed from containers. Old label should be removed so that the surface is smooth and easily cleanable.


10/22/2009 96-A

Utensils in use cannot be stored in sanitizing solution. Must wash-rinse-sanitize every 4 hours, store in cooler, or store in water at 135F.


6/17/2009 91-A

Potentially hazardous food not held at proper temperature. Cold holding must be at 41 F or below.


3/13/2009 96-A

Wipe cloths not stored in sanitizing solution.


11/12/2008 97-A

Wipe cloths must be stored in sanitizing solution.


9/30/2008 100-A

Opening


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