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Mecklenburg County Health Dept
Public Health Inspections
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Premises Information

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NameMETRO DINER
Address8334 PINEVILLE-MATTHEWS RD
 
City/State/ZIP
CHARLOTTE NC 28226
Premise Type1 - Restaurant
CountyMecklenburg
Inspection Date 6/27/2018
Final Score @ Grade
94 A
General Comments

Violations

 
CDI=Corrected During Inspection  R=Repeat Violation  VR=Verification Required 
Violation Item Demerits Violation Description CDIRVRComments
6 2 Hands clean and properly washed Yes Yes No 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee crack eggs, then immediately handle bread. CDI-Stopped the employee and instructed that hand washing is needed. The employee properly washed their hands. REPEAT.
8 0 Handwashing sinks, supplied and accessible Yes No No 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels at the hand sink next to the salad station. CDI-Paper towels were brought out.
14 3 Food-contact surfaces: cleaned and sanitized Yes Yes No 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed the chopper, lemon slicer, egg cracker, and several metals pans stored on the clean equipment rack with food buildup. CDI-All items were brought back to the dish machine for proper washing, rinsing, and sanitizing. REPEAT. *More training is needed on proper cleaning procedures.
31 0 Proper cooling methods used; adequate equipment for temperature control Yes No No 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken cooling on the outside cooling rack below 135F. CDI-The chicken was placed into the walk in cooler to finish the cooling process.
42 1 Utensils, equipment and linens: properly stored, dried and handled No Yes No 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. Ensure pans are fully air dried. REPEAT.
47 0 Non-food-contact surfaces clean No No No 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the bottom of the lowboy cooler underneath the drawers. Have cleaned.