Metro Diner

Observed ware washing machine not dispensing chlorine sanitizer during chemical sanitation of dishes. 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:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13) Priority item must be corrected within 72 hours. PIC re-sanitized dishes in three-compartment sink.

Observed reach in cooler and reach in freezer located in main expo area with food particles on the surface. Rule: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Corrective action: Employee cleaned the cooler and freezer.

Observed several time/temperature control for safety (TCS) foods located in prep top cooler and reach in cooler across from the grill cold holding at temperatures above 41*F (see temperature log). Rule: 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 (5°C) or below Corrective action: Person in charge discarded all TCS food items. Person in charge has agreed to use ice baths for maintaining temperature control until the cooler has been repaired to maintain correct temperatures.

Observed the handwashing sink next to the prep top cooler in the main kitchen area with a knife stored in it.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

2. A handwashing facility may not be used for purposes other than handwashing. Pf

3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf

The PIC removed the knife from the handwashing sink.

Observed hand sink next to prep top cooler in main kitchen area lacking soap. Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf Person in charge placed soap at hand sink.

Observed food containers stacked while wet on the rack across from the warewashing area. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

The PIC rearranged food containers so that they could properly air dry.

Observed food employee personal cellphone stored on top of food prep surface near hand sink across from prep top cooler. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. Food employee removed phone and gave it to employee to put in designated area.

Observed food employee drinking out of a single-use cup without a secured lid or straw in the main kitchen area where all of the cooking and preparing of the food takes place. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. The PIC was told and had the food employee go to designated area for eating and drinking.

Observed the handwashing sink next to the steam table in the main kitchen area with tongues stored in it.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

2. A handwashing facility may not be used for purposes other than handwashing. Pf

3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf

The PIC removed the tongues from the handwashing sink.

Observed food employees initially preparing and cooking food without proper hair restraints in the main kitchen area. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. The PIC gave food employee a hair net.

Observed food containers stacked while wet on the rack across from the warewashing area. Also, observed food employees using lids that were not completely air-dried to cover food items. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

The PIC rearranged food containers so that they could properly air dry and the PIC had the food employee use lids that were completely air-dried.

Observed food employee personal cellphone stored on top of prep-top cooler near clean plates across from the waffle-making section of the main kitchen area. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. Food employee removed phone and gave it to employee to put in designated area.