Premises Information


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Name

METRO DINER

Address

8334 PINEVILLE-MATTHEWS RD

City/State/ZIP

CHARLOTTE

28226

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

3/16/2023

Final Score @ Grade

95.50

General Comments

Per discussion with PIC tumbler used to marinate chicken and beef is cleaned in place, however staff was using hot water from prep sink to sanitize tumbler after washing and rinsing. Hot water from prep sink measured 130F which is an insufficient temp to sanitize utensils and equipment. EHS instructed PIC to use an approved sanitizer with required concentration level to sanitize tumbler in place.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
10	0	Handwashing sinks supplied & accessible	Yes	No	No	6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels missing from hand sink at cook line upon arrival. CDI: Employee stocked paper towel dispenser.
16	1.50	Food-contact surfaces: cleaned & sanitized	Yes	No	No	4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed several plates and 3 bowls with soil build up being stored on cart as clean. CDI: PIC returned items or W/R/S.
21	0	Proper hot holding temperatures	Yes	No	No	3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed fried chicken, sausage patties, fried jalapeños, and home fries all holding below 135F under heat lamp at cook line. CDI: PIC voluntarily discarded items. EHS recommended using TPHC in the future if heat lamp cannot keep food items above 135F as PIC stated food items are normally discarded after 2 hours.
22	3	Proper cold holding temperatures	Yes	Yes	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed carrot waffle mix holding at 45F at waffle station and top layers of raw chicken and raw cod holding at 44F and 45F respectively in fry flip top cooler. CDI: PIC placed carrot waffle mix in cooler to rapidly cool to 41F or below and removed top layers of chicken that were stacked above container rim and top layer of cod and placed items in cooler to rapidly cool to 41F or below. REPEAT
40	0	Personal cleanliness	No	No	No	2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 employees on cook line handling food without beard guards. Wear beard guards while handling food.
47	0	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	No	No	4-501.11 Maintain equipment in good repair. Observed torn gasket on 2 door low boy freezer and right side door on server alley cooler would not stay shut. Replace gaskets on low boy freezer and submit service request for server alley cooler to have door repaired.