METROPOLIS GRILL

Observed numerous food items out of its original container not labeled: chili powder, 7 spices, lime juice, oil and other spices. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Employee will label food containers with their common name.

Observed tzatziki sauce, hummus, and spinach pie not date marked inside the reach in cooler. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Have employees date mark items.

Observed no consumer notification for consumers. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. Place allergen awareness notification in public view.

Observed rice (47F) and curry chicken (57F) in the walk-in cooler being held above 41F. Person in charge (PIC) states rice was made last night and curry chicken was made 8/2. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F or below. PIC was told to discard items.

Observed cooked rice, hummus, roasted potatoes, and tzatziki sauce not date marked in the walk-in cooler. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Have employees date mark items.

Observed ambient air temperature of the reach-in cooler under the left prep top cooler with an ambient 48F. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. Observed only foods just prepped in the unit. Those food items were moved to a different location. PIC will call maintenance to come and repair unit. An informal visit will be had within 10 business days to check on status of the unit.

Observed house made tzatiziki sauce sitting on the counter with a temperature of 46F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F or below. Employee moved sauce to walk in cooler to decrease the temperature. An ice bath will be used going forward.

Observed cooked curry chicken and cooked lamb inside the walk in cooler with a temperature of 46°F. Per person in charge the food items were prepped last night. Ambient air temperature of the walk in cooler is 41°F. Cooked time/temperature control for safety food shall be cooled Within a total of 6 hours from 135°F to 41°F or less. Food discarded.

Observed cooked rice, cooked beef and chicken products inside the walk in cooler not date marked. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Employee date marked the food items.

Observed bulk containers of salt, sugar and paprika unlabeled in the main kitchen. Also observed bulk containers labeled only in spanish. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Label containers in English.

Observed cooked chicken and cooked lamb meat inside the walk in cooler tightly covered during its cooling process. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Train staff on proper cooling procedures. Food items were discarded due to time and temperature parameters were not met.

Observed raw salmon in reduce oxygen packaging thawed inside the reach in cooler. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: Prior to its thawing under refrigeration. Employee opened the fish packaging.

Observed food handler wearing wrist jewelery while food handling. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Remove all wrist jewelry.

Observed several utensils stored inside stagnant water (69F) on the stove. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi) Employee removed utensils from the stagnant water.

Observed the side door of the dumpster open while trash was being stored inside. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered:With tight-fitting lids or doors if kept outside the food service establishment. Person in charge closed the door.

Observed a brownish substance on the baffle wall inside the ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Observed several time/temperature control for safety foods inside the prep top cooler and reach in cooler above 41°F: Grilled chicken: 44°F, Lamb 48°F, chopped grilled chicken: 45°F, Chopped tomatoes: 48°F. Ambient air temperature of the unit is 32°F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety (TCS) food shall be maintained at 41°F or below. Per the Person in charge (PIC) the food items were prepared 2 hours prior to my arrival and placed inside of the prep top cooler. Food items were moved to the walk in cooler to decrease in temperature.

Observed spinach pie (51F), inside the cooler above 41F. Also, observed cooked curry chicken (139 F) inside of the walk-in cooler above 41F. Per Person In Charge (PIC), the food items were prepared at 11:00a.m. today. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. The curry chicken was reheated to 165F, then placed inside the walk-in cooler to cool. Educated the employee on cooling methods.

Observed no hot water available at the handwashing sink at the bar area. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. Have the handwashing sink repaired to allow hot water to be available at the handwashing sink in the bar area.

Observed a brownish substance on the baffle wall inside the ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Observed no date marking labels on food items inside the prep top cooler or walk-in cooler. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Place appropriate date marking labels on all food items that are being held more than 24 hours.

Observed the posted certified food safety manager (CFSM) certification belongs to employee who no longer works at the facility. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Have an employee certified in an approved CFSM course.

Observed 0 part per million (ppm) of chlorine sanitizer dispensing from the dishwasher. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed on the unit's data plate minimum 50 ppm. Have the unit repaired.

Observed no hand soap at the handsink at the bar. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. All handsinks must have soap available.

Observed no handsoap at the handsink in the Men's bathroom. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. All handsinks must have hand soap available.

Observed dish machine dispensing chlorine sanitizer at 200 parts per million (ppm). If a chemical sanitizer other than chlorine, iodine, or a quaternary ammonium compound is used, it shall be applied in accordance with the EPA-registered label use instructions. Work with a reputable repair company to adjust the chlorine sanitizer to a safe level (100 ppm).

Observed a dark black/orange color substance located on the baffle inside of the ice machine. Food contact surfaces must be cleaned and sanitized to prevent contamination. The inside of the machine including the baffle must be cleaned and sanitized frequently. Remove or melt the ice before proper cleaning and sanitizing is done. Repeat once a week.