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Metro Coffee Company - 08-Sep-2022
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08-Sep-2022
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General information
Facility name
Metro Coffee Company
Inspection date
Sep 8, 2022
Facility type
Fast Food
Year round facility
Yes
Inspection type
Routine
Re-inspection required
No
Comments
The bags of coffee that are made at the roastery need to have the weight on them and must be weighed on a certified, inspected, scale. Make sure that the in-use utensils for making sandwiches, etc. are being washed every four hours at a minimum. Make sure that all food that will not be used within 24 hours is labeled with a 7-day use by date counting the prep/thaw date as Day 1. Make sure that all food that is not in the original container is labeled with the contents.
Observed violations
14
-
7.1 (a)
-
Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Priority
Observation (CORRECTED DURING INSPECTION):
There was a small amount of pink slime in the ice maker.
Correction:
Increase the frequency at which the ice machine is cleaned and sanitized and make sure it is getting thoroughly cleaned.
14
-
7.18
-
Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Priority
Observation (CORRECTED DURING INSPECTION):
Quat concentration in the sanitizing bucket was non-detectable and the solution was dirty.
Correction:
Bucket was refilled.
26
-
9.26
-
Toxics - Common Name/working Containers of Toxics*
Priority
Observation (CORRECTED DURING INSPECTION):
Spray bottles of sanitizer are not properly labeled.
Correction:
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
38
-
5.8 (b)
-
Hair Restraints - Effectiveness
Core
Observation (REPEAT):
Employees observed working in the food service area without proper hair restraints.
Correction:
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
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Equipment temperatures
Description
Temperature
True refrigerator
34.0
ºF
Small True freezer
0.0
ºF
Prep top refrigeration unit
37.4
ºF
Pepsi refrigerator in back
36.6
ºF
True freezer in back
0.0
ºF
True milk cooler in back
39.7
ºF
Food temperatures
Description
Temperature
State
Sausage patties
38.4
ºF
Cold holding
Eggs
38.6
ºF
Cold holding
Warewashing temperatures
Machine name
Sanitization method
Thermo label
PPM
Sanitizer name
Sanitizer type
Temperature
Dishwasher
Chemical
50
Chlorine
ºF
Chemical dispenser
Chemical
400
Quat
ºF
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