METRO DINER

High Priority - Grease interceptor/trap overflowing onto floor/ground. Observed grease pooling in rocks near back door. Observed grease splash spots on side of wall and brown storage container. Person in charge called company that services grease container. Corrective Action Taken Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone above single service next to office. Moved cell phone to shelf away from single service. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed side of tilt skillet soiled with food under plastic cover Repeat Violation

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 4 cracked eggs in container. Person in charge discarded all eggs b Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In fry station cooler; cube streak 44F. Person in charge discarded cube steak. In drawers; chicken 47F. In hot holding unit; Chicken soup 109F, stuffing 110F; ( - Hot Holding)per person in charge already reheated to proper temperature but hot holding unit not working. Stop saled.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In end reach in cooler;ham 46F. Ham was above fill line. Person in charge removed and placed inside reach in cooler. At fry; cube steak 44F( - Cold Holding). Person in charge discarded. In drawers; chicken 47F. Warning

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Missing on shell eggs and butter. Person in charge time stamped. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken soup 109F, stuffing 110F; ( - Hot Holding)per person in charge already reheated to proper temperature but hot holding unit not working. Stop saled. Repeat Violation Warning

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk and 1/2&1/2 not dated. Person in charge dated. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. By mop bucket in dish. Person in charge moved mop bucked. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employees only have copies of employee health training.

Intermediate - Spray bottle containing toxic substance not labeled. In servers hand. She marked spray bottle. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin has black mold like substance on ice plate. Person in charge wiped clean. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Handles are greasy through out establishment. Person in charge wiped all clean. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone cord and phone on prep table. Personal bag on dry storage shelf. Person in charge removed all. Corrected On-Site Repeat Violation

Basic - Floor not cleaned when the least amount of food is exposed. Grease on floor behind/both sides of fryers.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer on cookline has ice buildup.

Basic - No handwashing sign provided at a hand sink used by food employees. no hand washing sign at back sink. Person in charge replaced. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On reach in freezer on cookline; bottom shelf is dirty. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In reach in cooler 2 personal drinks. Person in charge discarded. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Standing water in fry station and reach in cooler opposite. Person in charge wiped both clean. Corrected On-Site Repeat Violation

Marked exit/path to marked exit blocked. For reporting purposes only. By cart. Person in charge moved cart. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tests at 0ppm. Establishment set up 3 compartment sink and it tests @ 200ppm. Corrective Action Taken Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Addressed immediately and person washed hands then put gloves on. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Cracked shell egg in container. Person in charge discarded.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In drawers; cheese 52F; ( - Cold Holding). In cooler overnight. Egg cooler; sausage, chicken 45F; ( - Cold Holding). All items in cooler overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drawers; cheese 52F; ( - Cold Holding). In cooler overnight. Egg cooler; sausage, chicken 45F; ( - Cold Holding). All items in cooler overnight. Milk 53F; ( - Cold Holding) milk had been in and out of cooler. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Time mark missing on all butter. Person in charge time stamped. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hollandaise 125F, stuffing 128F, Mac and cheese 110F; ( - Hot Holding). All reheated to proper temperatures. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Immersion blender in hand washing sink. Person in charge removed. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment has not done training since may 2023.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has ice buildup in side door.

Basic - Standing water in bottom of reach-in-cooler. Sandwich cooler at end on cookline has standing water in bottom.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avacados not washed; sticker still on them. Person in charge had washed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler; ham 51F. Ham was above fill line. Ham placed in reach in cooler. Drawers#2; meatloaf 50F, cheese 50F, chicken 51F; ( - Cold Holding). In cooler 1 hour. Pulled and placed in reach in cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hash browns 131F; ( - Hot Holding). Reheated to 165F. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin has mold in it. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in lettuce.

Basic - Covered waste receptacle not provided in women's bathroom. Missing cover in women's restroom.

Basic - In-use tongs stored on equipment door handle between uses. Person in charge removed. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven (bottom) is soiled. Repeat Violation

Basic - Stored food not covered. In tall reach in cooler; chicken not covered. Person in charge covered. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In cold cooler; chicken salad dated 1.18, fruit dated 1.17, and black beans dated 1.13. Mashed potatoes, stuffing, vegetables dated 1.17. Today is 1.20. Warning

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 3 cracked shell eggs in container. Person in charge discarded. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken station; chicken 47, 48F; ( - Cold Holding). Chicken placed on time/temperature control for safety. 3 door silver; pancake batter 44F, potatoes 45F; ( - Cold Holding) End of line make; ham 52F, ranch 45F, blue cheese 45F; ( - Cold Holding) Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken station; chicken 47, 48F; ( - Cold Holding). Chicken placed on time/temperature control for safety. 3 door silver; pancake batter 44F, potatoes 45F; ( - Cold Holding) End of line make; ham 52F, ranch 45F, blue cheese 45F; ( - Cold Holding) Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dirty knives on shelf at end of cookline.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No employees have been trained since 7.22.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sausage in egg station not dated.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin has mold inside.

Basic - Cutting board has cut marks and is no longer cleanable. At cold table; board is grooved. Person in charge replaced. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer at end of cookline has ice. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Pair of tongs hanging from oven door. Person in charge removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was 118F. Person in charge emptied container. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave is soiled.

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at front cookline sink. Person in charge replace sign. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on drawers are dirty. Flour/sugar lids dirty.

Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Shelves in reach in freezer at front of cookline have debris.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch his hat and face without washing hands. Also, employee had cell phone in bare hands then engaged in another task. Addressed immediately and person washed hands. Corrected On-Site Repeat Violation Warning

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. At egg station; cracked shell egg.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler overnight; Salad/fry; ham, cheese, tomatoes, lettuce, blue cheese, ranch, guacamole 47-52F; ( - Cold Holding) Drawers; chicken 50F; ( - Cold Holding) Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler overnight; Salad/fry; ham, cheese, tomatoes, lettuce, blue cheese, ranch, guacamole 47-52F; ( - Cold Holding)in drawers; chicken 50F. At egg station; Eggs 48F; ( - Cold Holding). Eggs were above fill line. Placed below in reach in cooler. Repeat Violation Admin Complaint

Basic - Bowl or other container with no handle used to dispense food. Plastic container used to scoop flour. Person in charge removed. Corrected On-Site

Basic - Equipment in poor repair. Salad/fry cooler and reach in freezer on cook line doors do not seal.

Basic - Food stored on floor. 5 gallon containers of oil on floor. Soda boxes on floor. Person in charge moved to store properly. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer on cookline.

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Dishmachine gauge only reads 150F. Repeat Violation Warning

Basic - Raw fruits/vegetables not washed prior to preparation. Unwashed avacados with sticker still on at salad fry station.

Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of salad/fry and fry coolers. Repeat Violation Warning

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concreta in front of cook line.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed waitress touch bare nose without washing hands. Addressed immediately and person washed hands. Corrected On-Site Repeat Violation

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Establishment was re serving guest butter and creamers. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler; raw chicken over chicken marinade. Warning

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Two broken shell eggs in bottom of egg station. Repeat Violation Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. All food in coolers for 4+ hours; Drawers; Canadian bacon, sausage, tomatoes, mushrooms, burgers, meatloaf, cheese, chicken 51F; ( - Cold Holding) Make front; butter, tomatoes, lettuce, chicken salad, slaw, cheese 50F; ( - Cold Holding) Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All food in coolers for 4+ hours; Drawers; Canadian bacon, sausage, tomatoes, mushrooms, burgers, meatloaf, cheese, chicken 51F; ( - Cold Holding) Make front; butter, tomatoes, lettuce, chicken salad, slaw, cheese 50F; ( - Cold Holding) Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Missing on butter and creamer. Person in charge time stamped. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mac n cheese 107F, Hollandaise 120F. Person in charge reheated to 165F. Corrected On-Site Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. 1/2&1/2 in 3 door not dated. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold in ceiling of ice bin. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Knife in hand washing sink at end of the line. Person in charge removed knife. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand washing sink in dish. Person in charge replaced. Corrected On-Site Repeat Violation

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment has not done training of new hires in 8 months.

Basic - Employee eating in a food preparation or other restricted area. Observed waitress eating in the dish room. Addressed immediately and person took food out to dining room to eat. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Several pairs of tongs hanging in front of stove. Person in charge removed. Corrected On-Site Repeat Violation

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Dish machine gauge does not only reaches 140°.

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at hand washing sinks at end of cook line and in dish.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Doors on all coolers are soiled. Reach in freezer gaskets are soiled. Repeat Violation Admin Complaint

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Several personal drinks in make at end of line. Person in charge removed drinks. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Standing water in fry station. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Person in charge removed sanitizer bucket. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour not labeled. Person in charge labeled. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At time of inspection, dishmachine testing 0ppm. Sanitizer bucket was empty, person in charge replaced, unit still tested at 0ppm. Person in charge will set up triple sink with quaternary ammonium at 200ppm to sanitize until unit can be serviced. Corrective Action Taken

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 dishwasher handle dirty dishes, then handle clean dishes without handwash. Person in charge spoke with employee and they washed hands. Corrective Action Taken

High Priority - Food with mold-like growth. See stop sale. One moldy lemon in walk in cooler. 2 moldy melons in walk in cooler. Repeat Violation Admin Complaint

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects in box with bananas by the cookline. Observed two flying insects by the server station. Observed 3 flying insects at the mop sink area. Observed 4 flying insects in the back trash room. Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Two flying insects observed on bananas with exposed surface. Also, cinnamon roll butter at prep line 74°F, was prepped 9/22.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At table stop reach in cooler by fried hot holding Butter, melon, butter, chicken salad (47-50°F - Cold Holding). Person in charge states items have been in unit for 3.5 hours, moved to cooler underneath. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Waffle batter at cook station held on time per person in charge without time stamp. Person in charge marked appropriately. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. One bottle of sanitizer unlabeled at server area. Person in charge labeled appropriately. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. At clean dish area, multiple container wet nesting.

Basic - Old labels stuck to food containers after cleaning. At the time of inspection, observed old label residue on multiple containers in clean dish area. Repeat Violation

Basic - Water draining onto floor surface. Under dishmachine, water draining on floor.

Basic - Working containers of food removed from original container not identified by common name. Bulk container of sugar in dry storage unlabeled. Person in charge labeled appropriately. Corrected On-Site