METRO DINER

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed prep are reach-in cooler, 1/2 and 1\2 44°; coleslaw on the server line 44°, cut tomato 52°, slice cheddar 48°, slice Swiss 50°; hash browns in the drawer 50,53°; flip top closest to the oven cubed ham 55°, cut tomato 54°, pooled eggs 48°. All time/temperature control for safety items are being iced down. All items have been restocked from the walk-in cooler during service today. Time as a public health control form has been sent. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: cooked cut link sausage 54° cook line wall unit. Pooled egg, same unit 44°. Items were iced down. This unit sits between 2 cooking appliances. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: breaded chicken in alto#2 127-130°. The chicken in the back of the pan was 160. Pork in the same unit 137°. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed: 1st hand wash sink on the cook line, long handled strainer in it.

Intermediate - Manager or person in charge lacking proof of food manager certification. Observed: Simon, no proof of Certified Food Manager .

Basic - Equipment in poor repair. Observed: the gauge on the dish wash machine, for the rinse cycle, never moved through 2 washes.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: gaskets on reach in coolers on the cook line are soiled.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed: DJ is expired, relates he has a group class/test date of Dec. 1, 2023. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the reach-in freezer under the alto sham has an accumulation of food debris.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed: a lack of any current certificates. Warning

Basic - Bowl or other container with no handle used to dispense food. Observed a soufflé cup in the berries on the cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the front end of the toaster has an accumulation of dried food debris. ALSO, the area over the soda nozzles is soiled. This item only Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed avocados with stickers in the cook line flip top. These were moved to the kitchen to be de-stickered and washed. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. butter chips at the wait station 52-67. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomato in drawer (51F - Cold Holding); Canadian ham in drawer (51F - Cold Holding) butter chips at the wait station 52-67. Warning

Intermediate - Equipment drain line draining into handwash sink. Observed: a drain line in the cook line far end hand wash sink. It was removed.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed: the manager DJ is expired.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the far end cook line cutting board on the make table is stained.

Basic - Food stored on floor. Observed: bulk oil on the floor of the cook line.

Basic - No copy of latest inspection report available. Observed the last inspection was not available for review.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the area over the soda nozzles has an accumulation of soil. Repeat Violation

Basic - Worn, torn and/or soiled floors/carpeting. Observed the floor of the walk-in freezer has an accumulation of debris.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dish washer load dirty dishes and unload clean dishes without washing hands. Advised manager who instructed dishwasher to wash hands before handling lean dishes. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items and temperatures at the flip-top make table cooler in the kitchen. Chicken salad (48 - Cold Holding); Tomato (48, 47, 46 - Cold Holding). Manager took temperatures and logged when establishment opened of all these items which was 3 hours prior to inspection and all were at acceptable temperatures. Flip-top make table cooler top lid had been open consistently due to breakfast rush. Discussed keeping items on time. Manager removed all these items and placed in Walk-in Cooler and replaced with items that were at proper temperature. Corrected On-Site Warning

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with chemical substance. Manager labeled bottles Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board on cook line with multiple cutting marks with stains at flip-top make table cooler on cook line

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table in kitchen. Manager removed and disposed of drink. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jackets on soda syrup boxes. Manager removed jackets form boxes. Observed employee cell phone on cutting board in kitchen. Employee removed cell phone. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple containers on the clean ware rack that were not properly air dried - wet nesting.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server area.

Basic - Open dumpster lid. Observed dumpster lid open behind establishment

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in bottom of Reach in Cooler on cook line

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Male employee rinsed measuring cups in prep sink, and did not sanitize equipment before placing on rack to air dry. Inspector advise employee to move equipment to three compartment sink to assure proper cleaning procdure.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored about cases of shelled eggs in Walk-in Cooler

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed in the Ware washing area 37 rodent droppings under the dish machine, 25 rodent droppings on Top of the dish machine, 7 rodent droppings on a shelf next to the dish machine. Manager was advised and he directed employees to remove all items form the ware washing area and commence thorough cleaning of the ware wash area. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham in Reach in Cooler next to fryer , raw Chicken at 44 degrees Fahrenheit Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on cook line with multiple cutting marks with stains.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink in cook line used to clean utensils

Basic - Bowl or other container with no handle used to dispense food. Observed bowl in container on cook line with bowl with no handle used to dispense food

Basic - Dead roaches on premises. Observed three dead roaches in a roach trap under the three compartment sink Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table with eating utensils stored below.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee usb cable on the prep table in the prep area. Observed employee jackets and back pack stored on and above soda syrup boxes.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean metal containers stored wet on clean ware rack - wet nesting.

Basic - Floor soiled/has accumulation of debris. Observed in the Walk-in Freezer accumulation of food under racks. Observed floor soiled with debris under the racks in the dry goods storage area.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed two scoop handles in the sugar and flour container in the kitchen not stored above the food.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled with food debris in Reach in Cooler in kitchen Repeat Violation

Basic - Open dumpster lid. Observed dumpster with lid open behind establishment.

Basic - Working containers of food removed from original container not identified by common name. Observed container on cook line with white substance not labeled with contents of container.