Metro Diner

Basic – Drain cover(s) missing

Missing from mop sink. Person in charge replaced. Corrected On-Site

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

Cook at egg station wearing bracelets. Employee removed. Corrected On-Site

Basic – Floor tiles missing and/or in disrepair

At cookline, damage observed to floors

Also, debris buildup in corner by fliptop by dump sink

Also, several ceiling vents with debris observed.

Basic – Food storage container/container lid cracked or broken

Lid for stuffing in walk in cooler cracked, missing pieces. Person in charge discarded and replaced. Corrected On-Site

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit

Slotted spoon at cookline stored in water at 92F.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Left side of fryers with grease buildup

Front door of ice machine with debris buildup. Repeat Violation

Basic – Outer openings not protected with self-closing doors

Self closer at back door not connected.

Basic – Working containers of food removed from original container not identified by common name

Bulk containers of flour, breading unlabeled. Employee labeled during inspection. Corrected On-Site

High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands

Observed employee handle raw chicken with gloved hands, remove gloves, then handle ready to eat Jalepenos without hand wash. Spoke to employee who removed gloves and washed hands. Corrective Action Taken

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

Butter pats held on time per person in charge and time paperwork. Missing time mark. Person in charge marked appropriately during inspection. Corrected On-Site

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

Potatoes on hot holding line at 98F. Served during inspection. Recommend holding on time.

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

Person in charge unable to provide training for 2 employees on duty during inspection.