Metro Diner

Basic – Buildup of food debris/soil residue on equipment door handles

Door handle on freezer door soiled.

Basic – Cutting board has cut marks and is no longer cleanable

Cutting board on prep table on cooks line.

Basic – Equipment and utensils not properly air-dried – wet nesting

Pans stored on shelf in ware washing area are wet. Repeat Violation

Basic – Floors not maintained smooth and durable

Floor cracked on cook line near drain. Repeat Violation

Basic – Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents.

Basic – In-use tongs stored on equipment door handle between uses

Tongs stored on hot holding oven door on cooks line

Operator removed tongs. Corrected On-Site

Basic – Missing drain plug at dumpster.

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

Gaskets on reach-in coolers doors on cook line soiled.n Repeat Violation

Basic – Open dumpster lid.

Basic – Reach-in cooler located near fat-fryer interior have accumulation of soil residues.

High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands

Observed employee crack raw shell eggs then handle clean utensils without washing washing hands and changing gloves

Discussed with operator proper hand-hygiene techniques.

High Priority – Food contaminated by employees/consumers and operator continued to serve food. See stop sale

nObserved hostess return soiled dishes to warewashing area then retrieve 10 butter packets from soiled trays and return to container of 40 butter packets being served to the public at wait station

Discussed with operator time/temperature controlled for safety foods cannot be re served to customers

Operator discarded butter packets

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

4 live flies in mop sink area. Flies did not land on food and food contact surfaces. Repeat Violation Admin Complaint

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

nCooks line at 9:50amna. raw steak tips (46F – Cold Holding)nb. sliced ham 50F – Cold Holding); nc. raw pork sausage links (48F – Cold Holding)nd. raw beef patty (50F – Cold Holding); ne. Meatloaf (50F – Cold Holding)nf. Cut lettuce (50f – Cold Holding)n Wait Station at 10:30amna. butter packets (70F – Cold Holding)nnCalibrated thermometers with operator

nOperator moved items to walk-in cooler re temp at 10:50 amnna. raw steak tips (40f – Cold Holding)nb. sliced ham 40f- Cold Holding); nc. raw pork sausage links (35f- Cold Holding)nd. raw beef patty (40f- Cold Holding); ne. Meatloaf (39f- Cold Holding)nf. Cut lettuce discarded by operator n nWait Station at 10:30amna. butter packets discarded by operatornDiscussed time as a public health control as a option and will email written procedures form 5022-100 Corrected On-Site

High Priority – Time/temperature control for safety food re-served to customers

Observed hostess return soiled dishes to warewashing area then retrieve 10 butter packets from soiled trays and return to container of 40 butter packets being served to the public at wait station

Discussed with operator time/temperature controlled for safety foods cannot be re served to customers

Operator discarded butter packets. Corrective Action Taken Admin Complaint

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

nHot holding oven on cooks line at 9:45amna. cooked sausage (129F – Hot Holding)nOperator re heated sausage to 183f Corrected On-Site

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb

nWater hose connected to Y splitter connected to faucet at mop sink without vacuum breaker. Repeat Violation

Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items

Will email big 6 sign 5030-165

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

Meat slicer used more than 4 hours ago soiled with food debris. Repeat Violation

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink near fat-fryer

Operator placed paper towels at hand wash sink. Corrected On-Site

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.

Intermediate – Spray bottle containing toxic substance not labeled

Unlabeled spray bottle chemical spray bottle on shelf in dry-storage area.