Metro Diner

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Large ice machine. Discussed with operator

Basic – Current Hotel and Restaurant license not displayed.

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

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils.observed drinks on cooks line, prep table, dishmachine

Basic – Employee eating in a food preparation or other restricted area. Waffles found under prep tables Corrective Action Taken

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee workout powder kept on dry storage shelves Corrected On-Site

Basic – Garbage on the ground and/or pad around dumpster.

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

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Cloth on hand wash sink in dish room

Basic – Working containers of food removed from original container not identified by common name. White containers in prep area

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate – Handwash sink used for purposes other than handwashing.spray chemical bottle kept in sink by ice machine.

Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation Admin Complaint

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.

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed operator the form and completed Corrected On-Site

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Turkey prepared on site not labeled