METRO DINER PALM HARBOR

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. Dish washer handling dirty dishes then clean dishes without washing hands Warning

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cooked rubbed face with gloved hand then continued to cook without washing hands. Discussed with cook, he removed gloves and washed hands Corrective Action Taken Warning

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched phone then clean equipment. Discussed with employee. Employee removed gloves and washed hands Corrective Action Taken Warning

High Priority - Employee washed hands with no soap. Cook rinsed hands at hand sink, did not use soap. Discussed with cook, he washed hands with soap Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. steak tips (60F - Cold Holding); French toast mix (50F - Cold Holding); in chill box next to grill, diced tomatoes (72F - Cold Holding); diced ham (72F - Cold Holding); sautéed onions (71F - Cold Holding); shredded American cheese (68F - Cold Holding); diced sausage (72F - Cold Holding); grilled mushrooms (72F - Cold Holding); grilled peppers (69F - Cold Holding); sliced Swiss cheese (72F - Cold Holding); sliced cheddar cheese (72F - Cold Holding); eggs ambient (72F - Cold Holding); liquid eggs (64F - Cold Holding); shredded cheddar cheese (72F - Cold Holding); raw chicken (66F - Cold Holding) in cooler next to grill, sausage (51F - Cold Holding); raw shrimp (47F - Cold Holding); cooked noodles (45F - Cold Holding) in top cold holding unit across front oven, manager put shrimp and cooked noodles in walk in cooler, coleslaw (46F - Cold Holding); chicken salad (50F - Cold Holding); sliced tomatoes (54F - Cold Holding); white shredded cheddar cheese (50F - Cold Holding); diced tomatoes (46F - Cold Holding) in top rail of reach in cooler across from grill, no temperature monitoring today Warning

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked on cook line by container of dirty dishes, employee moved Corrected On-Site Repeat Violation Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed operator DBPR Form HR 5022-090 Warning

Basic - Accumulation of pink mold-like substance in the interior of the ice machine/bin. Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee with watch and multiple bracelets on while preparing food Repeat Violation Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation. Manager/cook and dish washer put beard guards on Corrected On-Site Repeat Violation Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean Pans on rack in prep area Repeat Violation Warning