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PERRYS MAIN STREET EATERY INC

Unknown type · VT · source vermont_doh #perrys main street eatery inc|253 main st|05764

Address

253 MAIN ST

POULTNEY VT 05764

Rutland County

Phone

(802) 287-5188

First seen

Oct 11, 10:55 PM EDT

Inspections

1. Sep 17, 2026RoutineScore 70Detected Oct 11, 10:55 PM EDT
   • 5-214.35(a)Pests presentCriticalOuter openings are not adequately protected against entry of insects and rodents- The back door to the basement food storage area was found open and the screen door at the side employee entrance is torn at the bottom. Ensure all outer openings remain closed at all times and fix the torn screen.
   • 5-204.0Person in charge did not demonstrate adequate knowledge of the food service code requirements- The person in charge prepared ready-to-eat sandwiches immediately after handling raw eggs with her bare hands. She openly refused directives to wash her hands and put on gloves.
   • 5-205.3(c)CriticalRefrigerated, ready-to-eat potentially hazardous food (prepared more than 24 hours ago) was not properly date marked- Potentially hazardous foods held under refrigeration for more than 24 hours were observed without the required date marking. Specifically, cooked meatballs, cooked stuffing and sliced deli meats, among multiple other cooked foods, lacked labels indicating the preparation or discard date. The violation was corrected on-site by date-marking all affected food using the seven days date marking including the day of preparation.
   • 5-205.4(a)CriticalFood employee did not wash hands as necessary. The owner was observed cracking raw shell eggs and immediately proceeding to touch ready-to-eat bread to assemble a sandwich without washing their hands. All food handlers must thoroughly wash their hands in the designated hand-washing sink after handling raw shell eggs and before touching ready-to-eat toast or any other ready-to-eat foods to prevent cross contamination. The owner refused to comply.
   • 5-205.4(a)#2CriticalEmployee observed handling ready-to-eat food with bare hands- The owner was observed handling bread and preparing sandwiches with bare hands. When instructed to wear gloves, she refused, stating that she has been operating this way for 30 years and would not comply. Furthermore, she refused to discard the contaminated food.
   • 5-205.6(m)Potentially hazardous food was not thawed in an approved manner- Shaved deli meats were observed thawing at room temperature on the table in front of the walk-in cooler. Potentially hazardous foods must always be thawed safely under refrigeration at 41°F or below to prevent bacterial growth. The meat was moved immediately to the cooler.
   • 5-205.8Food item was not properly protected from potential contamination- I noted bread stored under the sewage pipe. No food or packaging materials may be stored under sewage or waste lines. Relocate these items immediately.
   • 5-205.8#2Food item was not stored in a clean, dry location a minimum of 6 inches above the floor- Multiple food containers were observed stored directly on the floor. Relocate all food containers to shelving or racks. All food items must be stored a minimum of 6 inches off the floor to prevent potential contamination.
   • 5-206.12CriticalEmployee wearing jewelry on their arms and hands while preparing food- Employees were observed wearing jewelry (bracelets and rings) while actively preparing food. Jewelry is prohibited in the food preparation area to prevent physical and biological contamination. All employees must remove bracelets and rings before handling food. Only a plain wedding band is permitted.
   • 5-207.17Testing strip or device was not used to accurately measure the concentration of sanitizing solution- Ensure QUAT sanitizer test strips are available at the 3-compartment sink to check solution concentration.
   • 5-208.24Equipment and utensil food-contact surfaces are not cleaned with proper methods and/or frequency- All dirty utensils and equipment must first be washed with hot water and soap, then rinsed in the second sink with clean hot water and then sanitized in QUATs sanitizer of 200-400 ppm. Then leave to air dry.
   • 5-208.25All nonfood-contact surfaces of equipment and fixtures are not kept free of accumulation of dust, dirt, food residue, or other debris.
   • 5-212.32Employee handwash sign is not placed in each toilet room and handwash sink location where it can be easily viewed and read by employees- Provide a handwashing sign for handwashing sink in the front service area.
   • 5-212.32#2Toilet room used by women did not contain at least one covered waste receptacle- Ensure that covered trash receptacles are provided in all female restrooms.
   • 5-215.36Proper cleaning methods are not used. Proper floor coverings are not used- Clean all floors especially underneath and around equipment.
   • 5-217.39Toilet rooms are not adequately ventilated- Clean vents in both toilets more frequently to remove all dirt and dust.