Metro Diner

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on prep table in kitchen. Employee removed drink and placed in employee storage area. Corrected On-Site

Basic – Equipment and utensils not properly air-dried – wet nesting. Observed plastic cups in hostess station wet nesting. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Basic – Floor area(s) covered with standing water. Observed standing water on floor of cook line in front of fryers.As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed build up in convection ovens.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on walk in cooler door. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Basic – Old labels stuck to food containers after cleaning. Observed plastic food pans stored with old labels.

Basic – Single-service articles improperly stored. Observed box of paper towels stored on floor in employee restroom. Manager removed box from floor. Corrected On-Site

Basic – Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler on cook line.

Basic – Unclean building components, attachments or fixtures. Observed fans in walk in cooler with dust buildup.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler on cook line Sliced Cheese (51F – Cold Holding); Beef (46F – Cold Holding). Manager placed products underneath unit to cool down. Corrective Action Taken

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled mixer head.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at employee hand wash sink on cook line. Operator added paper towels to dispenser. Corrected On-Site

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.Did not observe any employee health reporting agreements. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Intermediate – No soap provided at handwash sink. Observed no soap at employee hand wash sink on cook line. Operator added soap to dispenser. Corrected On-Site