METRO DINER

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw beef stored over raw pork Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. - spray bottle of cleaner hanging on hand sink Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener Corrected On-Site

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

Basic - Accumulation of debris inside warewashing machine. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee drink stored on Togo expo area Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. - back door

Basic - Floor soiled/has accumulation of debris. - floors throughout under dish machine. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - Vulcan oven Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. - hand sink in servers area. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of electric slicer - exterior of valcan oven - exterior of ice machine Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation

Basic - Silverware/utensils stored upright with the food-contact surface up. - forks Corrected On-Site Repeat Violation

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. - employee sweep floor

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

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. - per operator placed in holding cabinet @6 am Current time 9:58am. Operator discarded. mashed potatoes (120F - Reheating); Mac n cheese (115F - Reheating); chicken noodle soup (114F - Cold Holding); gravy (112F - Reheating)

High Priority - Toxic substance/chemical improperly stored. - stainless steel cleaner stored on dry rack in dish area. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board in prep area and front line.

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - cooked turkey

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

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Basic - Exterior door has a gap at the threshold that opens to the outside. - back door

Basic - Floor area(s) covered with standing water. - under ice machine

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - Vulcan oven

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of ice machine. - speed racks in walk-in cooler - exterior of Vulcan ovens. - hood filters

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - reach in coolers on cooks line

Basic - Silverware/utensils stored upright with the food-contact surface up.

Basic - Stored food not covered. - cooked turkey in walk-in cooler.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

Basic - Water draining onto floor surface. - under dish machine

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink next to toaster Warning

Basic - Accumulation of debris on exterior of warewashing machine. Warning

Basic - Buildup of food debris/soil residue on equipment door handles. -All kitchen unit handles Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee glasses stored on clean whipping rag Corrected On-Site Warning

Basic - Floor area(s) covered with standing water. -under soda machine in server station Warning

Basic - Floors not maintained smooth and durable. -floor in front of fryers broken, no longer smooth and easily cleanable Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Reach in cooler right side of waffle irons interior soiled with food debris -reach in cooler right side of fryer interior soiled with food debris and standing water Warning

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -sanitizer bucket stored along side food items Corrected On-Site Warning

Basic - Standing water in floor drain/floor drain draining very slowly. -floor drain under dish machine not draining Warning

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -hand wash sink in prep area slow draining Warning

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -walk in cooler shelves rusted/pitted and soiled with mold like substance Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall next to waffle irons soiled with food debris Warning

Basic - Water draining onto floor surface. -all water from dish machine draining onto floor surface Warning

Intermediate - Handwash sink used for purposes other than handwashing. - on cook line storing soiled spatula

Intermediate - Spray bottle containing toxic substance not labeled. - bottle yellow liquid hanging on side of hand wash sink in prep area

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Buildup of food debris/soil residue on equipment door handles. - chicken cooler

Basic - Clean linens stored on floor. - in back storage room

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - jackets and backpacks on shelf storing bread Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Floor area(s) covered with standing water. - dish wash area - ice machine area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hand wash sink in server station soiled - counter below microwave Repeat Violation

Basic - Old labels stuck to food containers after cleaning.

Basic - Standing water in bottom of reach-in-cooler. - egg cooler - salad cooler - make line cooler Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed mushrooms over cut cabbage

Basic - Water draining onto floor surface. - ice machine drain line broken - dish machine drain line dumps onto floor

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb. - faucet over dish machine Warning - From follow-up inspection 2023-08-01: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - lightly soiled Warning - From follow-up inspection 2023-08-01: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Warning - From follow-up inspection 2023-08-01: Time Extended

Basic - - From initial inspection : Basic - Plumbing system in disrepair. - waste line on ice machine disconnected causing standing water in ice machine area Warning - From follow-up inspection 2023-08-01: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. - egg cooler Warning - From follow-up inspection 2023-08-01: Time Extended

High Priority - Container of medicine improperly stored. -bottle of pain reliever on dish drying rack, operator relocated Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter on front service line 50F-53F, per operator less than 2.5 hours, relocated to reach in cooler, rechecked 47F -cut melons 50F, per operator less than 3 hours, relocated to walk in cooler Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris. -cutting board soiled

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

Basic - Bowl or other container with no handle used to dispense food. -cup in flour, operator removed Corrected On-Site

Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance. -above single serviceitems storage area

Basic - Covered waste receptacle not provided in unisex employee bathroom.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee back-pack on dish drying rack, operator relocated Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -floor on cookline behind 2 door freezer

Basic - In-use tongs stored on equipment door handle between uses. -tongs on fryer basket handle, operator relocated Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -scoops for butter stored in water only 77F, operator replaced with clean utensils without water Corrected On-Site

Basic - No waste receptacle installed at handwash sink provided with disposable towels. -handwash sink across from office, operator installed new waste receptacle Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -beverage service area reach in cooler door and gaskets soiled -plastic behind soda nozzles on beverage dispenser soiled -hood filters soiled -walk in cooler fan covers lightly soiled

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -pliers stored on top of ice machine, operator relocated Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall in handwash sink area at end of cookline soiled -stainless steel wall behind fryers soiled -wall above triple sink has an accumulation of black, mold-like substance

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth on wait station, operator relocated Corrected On-Site

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. Operator placed time stand on products on make line. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Spray bottle of cleaner stored next togo items at front host stand. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Bulk sugar Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. All equipment on cooks line.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In cooling units on cooks line.

Basic - Old labels stuck to food containers after cleaning.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw ground sausage .

High Priority - Toxic substance/chemical improperly stored. Spray bottle of sanitizer stored on shelf with Togo items and food items.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

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. Roast beef in walk-in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cooks line

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.

Intermediate - Records/documents for required employee training do not contain all of the required information.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.

Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Buildup of food debris/soil residue on equipment door handles. All equipment on cooks line.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink containers, food , keys and Apron stored on dry storage shelf

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scooping device stored in cup of water at expo.

Basic - No handwashing sign provided at a hand sink used by food employees. cooks line

Basic - Old labels stuck to food containers after cleaning.

Basic - Working containers of food removed from original container not identified by common name. Bulk flour, sugar

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Stop Sale issued due to adulteration of food product.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener White Cutting boards on cooks line

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink on cooks line

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink on cooks line

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

Basic - Buildup of food debris/soil residue on equipment door handles. All cooling units on cooks line

Basic - Current Hotel and Restaurant license not displayed.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink on cooks line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Black mold on wall behind 3 compartment sink and dis machine All reach in cooler gaskets on cooks line Hood fliters Exterior of dishwasher

Basic - Old labels stuck to food containers after cleaning.