Metro Diner

Basic – All hand wash sinks soiled.

Basic – Bathroom facility not clean. Men's and ladies restroom

Basic – Bowl or other container with no handle used to dispense food. Bowl used to scoop home fries

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket stored with bread

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

Basic – Floor on cook line behind equipment and under equipment heavily soiled.

Basic – Water leaking from pipe and/or faucet/handle. Spray hose at the dish machine.

Basic – Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Cook line Repeat Violation

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. 2door upright cooler ; cooked mushrooms (50F – Cold Holding); shredded cheese (56F – Cold Holding); milk (55F – Cold Holding); cooked mixed vegetables (56F – Cold Holding); waffle batter (56F – Cold Holding); coleslaw (50F – Cold Holding); French toast batter (53F – Cold Holding); cooked pasta (55F – Cold Holding);

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

n2door upright cooler ; cooked mushrooms (50F – Cold Holding); shredded cheese (56F – Cold Holding); milk (55F – Cold Holding); cooked mixed vegetables (56F – Cold Holding); waffle batter (56F – Cold Holding); coleslaw (50F – Cold Holding); French toast batter (53F – Cold Holding); cooked pasta (55F – Cold Holding); raw bacon (47F – Cold Holding)

Intermediate – Interior of all cook line coolers on the cook line moderate to heavily soiled. nnInterior of microwave moderately soiled. nnSlicer blade soiled with old food debris.