Metro Diner

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

Employee preparing food in prep area wearing watch

Basic – Employee with no hair restraint while engaging in food preparation

Employee plating food in cook line area

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

Pans on dry dish rack Repeat Violation

Basic – No conspicuously located ambient air temperature thermometer in holding unit

Reach in cooler next to fryers in cook line area Repeat Violation

Basic – Nonfood-contact surface soiled with grease, food debris

Gaskets on salad cooler in cook line area

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food

Employee removed gloves, touched cell phone, put gloves on and started preparing food without washing hands. Discussed with manager.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. nIn cooler across from grill in cook line area-nchicken salad (50F – Cold Holding); diced tomatoes (54F – Cold Holding); sliced tomatoes (52F – Cold Holding); sliced turkey (71F – Cold Holding); cooked rice (73F – Cold Holding); coleslaw (56F – Cold Holding); cut leafy greens (54F – Cold Holding); shredded lettuce (53F – Cold Holding); cut melon (51F – Cold Holding)nIn cooler next to fryers in cook line area-nchicken thighs (51F – Cold Holding); chicken tenders (52F – Cold Holding); hake fish filets (61F – Cold Holding); chicken tenders (56F – Cold Holding)nOperator states food is held in reach in coolers overnight. No documented temperature monitoring.

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

In cooler across from grill in cook line area-nchicken salad (50F – Cold Holding); diced tomatoes (54F – Cold Holding); sliced tomatoes (52F – Cold Holding); sliced turkey (71F – Cold Holding); cooked rice (73F – Cold Holding); coleslaw (56F – Cold Holding); cut leafy greens (54F – Cold Holding); shredded lettuce (53F – Cold Holding); cut melon (51F – Cold Holding)nIn cooler next to fryers in cook line area-nchicken thighs (51F – Cold Holding); chicken tenders (52F – Cold Holding); hake fish filets (61F – Cold Holding); chicken tenders (56F – Cold Holding)nOperator states food is held in reach in coolers overnight. No documented temperature monitoring. See stop sale. Repeat Violation Admin Complaint

Intermediate – Handwash sink used for purposes other than handwashing

Knife in hand wash sink at cook line. Operator removed. Corrected On-Site Repeat Violation

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

Employees that do not have food handler training yet:nSam B

Barbara B. nKristen C

Justin C. nPurcell C. nBreanna C

Edalia F

Alicia J

Angie J. nAustin K. nJermaine M

Franklin M

Kaylani M

Desiree N. nEdwardo L

Isaiah R

Christian S

Dakota S. nHunter S

Alexandria S. nTaylor T

Michael V.n Repeat Violation Admin Complaint

Intermediate – No soap provided at handwash sink in the bar area. Repeat Violation