Metro Diner

Observed multiple TCS foods throughout restaurant cold-holding above 41F (see temperature log). COS: All items held in units more than 4 hours were discarded. Items recently prepped were placed on an ice bath to rapidly cool.

Observed multiple containers stacked in clean dish area while still wet. RCA: (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food.

Observed mashed potatoes and macaroni and cheese in steam table with temperatures below 135. Upon inquiry, foods had been reheated improperly. COS.

Observed multiple TCS foods in 2 different coolers not being held at 41F or below (tomatoes, coleslaw, melons, cheese, steak, chicken, bacon, pork ribs, meatloaf, hash browns, beef tips, hamburgers). COS.

Observed fried okra and sausage being hot held at temperatures below 135F. COS.

Observed 3 compartment sink had a leak that was spraying on the wall. Observed drains in dish pit area were clogged. Observed leaking handwashing sink on hot line area. RCA: 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law.

Observed that there is a pattern of non-compliance and failure by the PIC to ensure employees are complying with DPH food rules as evidenced by the numerous critical violations observed. Active managerial control is essential for safe food handling and practices. 511-6-1.03(2)(a)-(n)(p),(q) - Responsibility of PIC (h) Proper Cooling Methods. Employees are using proper methods to rapidly cool time/temperature control for safety food, that are not held hot or are not for consumption within four hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling;Pf (i) Proper Thawing. Food employees are properly maintaining the temperature of Time/Temperature control for safety foods during thawing through daily oversight of the food employee’s routine monitoring of food temperatures; (k) Proper Sanitizing. Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing;Pf (q) Procedures and Plans. Written procedures and plans, where specified by this Chapter and as developed by the food service establishment, are maintained and implemented as required.

Observed mildew-like substance inside soda nozzles. Observed slime inside of ice maker machine. Observed food debris on cleaned dishware. RCA: PIC shall have equipment cleaned and sanitized properly. Ice shall be burned, before equipment is cleaned and sanitized. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed that not all temperature regulated equipment had thermometers. RCA: 511-6-1.05(2)(x) - TMD, Located in Refrigerators/ Hot Holding (Pf, C) (x) Temperature Measuring Devices. 1. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.

Observed that dishwasher was sanitizing dishware via high heat, facility had no method to verify high heat sanitization. RCA: 511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (h) Temperature Measuring Devices, Manual and Mechanical Warewashing. 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf.

Observed 2 employees drink on prep stations near hot line. Observed employee food containers on dry storage racks. COS.

Observed completely thawed ROP salmon in walk-in cooler, ROP packaging had a label indicating that it was to be removed from packaging before thawing. COS.

Observed facility back door had a visible gap underneath allowing for light to be seen from outside. RCA: 511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected. 1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors.

Observed wet dishware stacked. COS.

Observed mildew-like substance on gaskets of all coolers. Observed white mold-like substance on racks in walk-in cooler. RCA: 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed several TCS food items within the prep top and reach in cooler to be held above 41 F degrees. Cole slaw 3x, tomatoes, ham, chicken, pork, cheese. RCA/CA: PIC discarded all food items that were over 41 F degrees, Told PIC that he may need to get the reach in cooler repaired being that the thermometers were reading 50 F degrees with no crowding occurring. Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below.

Observed wet nesting on the clean dish rack. CA/COS: Dishwasher rewashed dishes and stacked pyramid style so that all dishes can completely airdry before stacking and storing.

Observed wet nesting on the clean dish rack. CA/COS: Dishwasher confirmed the dishes were just done and will separate them until they completely air dry.