METRO CAFE DINER receives A in Gwinnett County health inspection

1. 01

   Eating, drinking and tobacco use

   Item 2-2B ↗

   &2Observed an employee drink in an unapproved cup stored with seasoning above a prep surface in the kitchen. Observed an open cup (no lid or straw) of coffee on a prep table in the back of the kitchen. ***SECOND CONSECUTIVE REPEAT*** Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: The…

   Inspector’s full note +

   Code .03(5)(k)1

   &2Observed an employee drink in an unapproved cup stored with seasoning above a prep surface in the kitchen. Observed an open cup (no lid or straw) of coffee on a prep table in the back of the kitchen. ***SECOND CONSECUTIVE REPEAT*** Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: The coffee cup was discarded, and the unapproved cup was moved to a designated employee area away from food.

   Official report · Item 2-2B ↗
   No correction or repeat marker recorded.
2. 02

   Utensil storage

   Item 14A ↗

   Observed in-use spatulas and tongs being stored in water below 135F. See temp log. ***SECOND CONSECUTIVE REPEAT*** During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running…

   Inspector’s full note +

   Code .04(4)(k)

   Observed in-use spatulas and tongs being stored in water below 135F. See temp log. ***SECOND CONSECUTIVE REPEAT*** During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Spatulas and tongs were placed into clean and dry container.

   Official report · Item 14A ↗
   No correction or repeat marker recorded.
3. 03

   Utensil, equipment and linen storage

   Item 14B ↗

   1,2,4Observed metal pans stored as clean, stacked wet in the warewashing area. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: The pans were separated and stored in a self-drying position.

   Inspector’s full note +

   Code .05(10)(e)

   1,2,4Observed metal pans stored as clean, stacked wet in the warewashing area. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: The pans were separated and stored in a self-drying position.

   Official report · Item 14B ↗
   No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.