Inspection Violation

Premise Information


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Name

METRO DINER

Rules Governing Inspection Scores.

Address

8334 PINEVILLE-MATTHEWS RD

Restaurants:


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Day Care and Adult Care:


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City/State/ZIP

CHARLOTTE

28226

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Premise Type

1 - Restaurant

Mobile Food Units, Push carts, Tattoo Parlors:


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County

Mecklenburg

Residential Care and Local Confinement:


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Inspection Date

4/10/2023

Final Score @ Grade

NC Department of Environmental Health:


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General Comments

Violations

Critical Violations SHOWN in RED

NA=Not Applicable

NO=Not Observed

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	NA	NO	CDI	R	VR	Comments
6	0	Proper eating, tasting, drinking or tobacco use	No	No	Yes	No	No	2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink stored on shelf above clean food containers. CDI - PIC removed drink.
8	0	Hands clean & properly washed	No	No	Yes	No	No	2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee use bare hands to turn off faucet after washing hands. CDI - EHS directed employee to rewash hands and reminded employee to use a paper towel to turn off faucet.
16	3	Food-contact surfaces: cleaned & sanitized	No	No	Yes	Yes	No	4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several clean plates and bowls with visible food residue. REPEAT. CDI - dishes were removed to be rewashed. 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 .
19	1.50	Proper reheating procedures for hot holding	No	No	Yes	No	No	3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed several food items at steam table between 50 F and 80 F that would not reach required temperature with 2 hours without EHS intervention. See temp chart. PIC stated that food was placed there about 80 minutes prior and that steam table was still heating up. CDI - EHS advised PIC of time and temperature requirements for reheating and food employee rapidly reheated food on stove before moving back to holding unit.
21	1.50	Proper hot holding temperatures	No	No	Yes	Yes	No	3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed home fries and turkey sausage below 135 F at heat lamp. REPEAT. CDI - PIC voluntarily discarded. 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 .
22	3	Proper cold holding temperatures	No	No	Yes	Yes	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut lettuce, sliced tomato, and sliced American cheese in prep top above 41 F. See temp chart. PIC stated that lettuce and tomato had been prepped prior to today and is placed in reach in unit to cool before being placed in prep top where it is held overnight. REPEAT. CDI - PIC voluntarily discarded. 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 .
25	0.50	Consumer advisory provided for raw/ undercooked foods	No	No	Yes	No	No	3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf. Observed Caesar dressing on menu without consumer advisory. PIC stated that raw shell eggs are used as an ingredient in Caesar dressing and it is not cooked. CDI - PIC added temporary asterisk to consumer advisory until new menus are printed.
40	1	Personal cleanliness	No	No	No	Yes	No	2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee on cook line without beard guard. REPEAT.
41	0.50	Wiping cloths: properly used & stored	No	No	Yes	No	No	3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed three sanitizer buckets with wiping cloths at <50 ppm quat sanitizer. PIC stated that sanitizer was used for non-food contact surfaces. CDI - PIC replaced sanitizer.
42	0	Washing fruits & vegetables	No	No	Yes	No	No	3-302.15 Wash fruits and vegetables prior to use. Observed avocados in prep top with stickers. CDI - avocados removed to be properly washed.
44	0	Utensils, equipment & linens: properly stored, dried & handled	No	No	No	No	No	4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food containers and dishes stacked while not fully dry. CDI - dishes were separated and EHS reminded PIC to fully dry dishes before stacking. 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed clean food container stored on wiping cloth. PIC stated that food containers are hand dried.
49	0	Non-food contact surfaces clean	No	No	No	No	No	4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food buildup inside dish machine.