Metro Diner, 4495 Roosevelt Blvd #408, Jacksonville, FL - Restaurant inspection findings and violations

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Business Info

Name: METRO DINER
Type: Permanent Food Service
Address: 4495 Roosevelt Blvd #408, Jacksonville, FL 32210
License #: 2614960
Total inspections: 1
Last inspection: 09/12/2014
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Inspection findings

Inspection Date

Type

Disposition
  • Basic - Coffee filters not stored in a protected manner to prevent contamination. On storage area, partially unwrapped, mgr placed them in bag **Corrected On-Site**
  • Basic - Faucet/handle missing at plumbing fixture. Handle broken, not properly working
  • Basic - Gaskets/seals on holding unit in poor repair. Raw chicken unit at cook line
  • Basic - No handwashing sign provided at a hand sink used by food employees. Cook line , gave one **Corrected On-Site**
  • Basic - Working containers of food removed from original container not identified by common name. 2 covered containers on shelf by cook line, mgr wrote name **Corrected On-Site**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 46-50° cut tomatoes-yesterday, boiled eggs, yogurt in prep unit, corrective action: iced down
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 112-155° mashed potatoes, corrective action: mgr mixed them really well to get temperature even
  • High Priority - Raw animal food stored over ready-to-eat food. Raw fish over cooked potatoes, raw chicken cooler at cook line, raw turkey over onion rings in freezer at cook line, raw smoked salmon over bread in salad reach in cooler mgr rearranged **Corrected On-Site**
  • Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reading 28° in milk cooler, server area, mgr got a new one **Corrected On-Site**
  • Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Mgr stated reheating for left overs was 160°, explained to him was 165° within 2 hrs
  • Intermediate - Cold water not provided/shut off at employee handwash sink. Cook line, mgr turned it on **Corrected On-Site**
  • Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. 118° mash potatoes on cart , in kitchen, corrective action: mgr placed in walk in cooler
  • Intermediate - Reach-in cooler shelves soiled with food debris. 2 door upright by oven and salad prep
 09/12/2014Food-Licensing InspectionInspection Completed - No Further Action

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