Metro Market #876

Year by year

Inspections

1. Mar 19, 2026 Routine · 1 priority, 4 priority foundation, 3 core
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER

     Lobster meat stored below raw turkey in Traulsen poultry/fish cooler in the deli prep area.

     Correction: Prevent nesting of raw animal foods and store raw animal foods in order of descending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients. Lobster meat was moved above raw poultry in the cooler. No evidence of contamination.

     Code 3-302.11 (A) (2)

   • Not serious Priority Foundation

     SHELLSTOCK, MAINTAINING IDENTIFICATION - TAG KEPT 90-DAYS

     Shellstock record keeping system does not exist or is incomplete. Shellstock tags were only available for current supply of shellstock - not for shellstock sold over the previous 90 days..

     Correction: Shellstock tags shall be retained for 90 days using an approved record keeping system.

     Code 3-203.12 (C) (1)

   • Not serious Priority Foundation

     GRINDING RECORDS - PRESENT

     Grinding records for raw ground beef not available during the inspection.

     Correction: Retail food establishments that grind beef for sale shall provide and maintain raw beef grinding records

     Code 3-203.13 (A) and (D)

   • Not serious Priority Foundation

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for prepared chicken wings in deli mobile bunker. Several packages of chicken wings were observed to be at 48-50 degrees F. Person in charge stated the wings were packaged approximately 1 hour earlier and deli employee must not have placed them in the walk in to cool to 41 before placing into the mobile bunker.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. The packaged chicken wings were immediately taken to the deli walk-in cooler to rapidly cool to 41 degrees F.

     Code 3-501.15 (A)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Can opener blade in deli prep area is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition. Wash, rinse, and sanitize the can opener blade.

     Code 4-601.11 (A)

   • Not serious Core

     TOILET FACILITIES - RECEPTACLES - COVERED

     Female bathroom is not provided with a covered waste receptacle.

     Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins.

     Code 5-501.17

   • Not serious Core

     SURFACE CHARACTERISTICS - INDOOR AREAS

     Section of floor in deli prep area behind the fish fryer is not smooth and easily cleanable.

     Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent.

     Code 6-101.11

   • Not serious Core

     HANDWASHING SIGNAGE

     No handwashing signage provided at women's restroom handwashing sink.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14

2. May 20, 2025 Re-inspection 2 · 1 priority, 1 repeat
   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     During complaint investigation, 1 package of ground bison and 2 packages of ground beef on top center shelf of refrigerated display case were observed to be cold held at 53°F. In seafood area, adjacent to meat department, approximately 4 pounds of ready-to-eat shrimp on prep table were observed to be at 71-78 degrees F. Meat manager stated employee likely thawed the shrimp under hot running water and then left them out on the prep table during his lunch break. 5/14/25 - At re-inspection, packages of ground beef, pork, and bison were observed to be cold held at 46 degrees F on top center shelf of refrigerated display case in meat department. 5/20/25 - At 2nd re-inspection, top center shelf of refrigerated display case was in use and several packages of ground beef, ground bison, steak, and pork were observed to be 44-50 degrees F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Items out of temperature were voluntarily discarded by management and work order was placed for refrigerated display case. Manager also stated employee preparing the shrimp would be retrained. 5/20/25 - Meat out of temperature was voluntarily discarded by manager - 24 lb organic ground beef, 12 lb o

     Code 3-501.16 (A) (2) AND (B)

3. May 14, 2025 Re-inspection · 1 priority, 1 repeat
   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     During complaint investigation, 1 package of ground bison and 2 packages of ground beef on top center shelf of refrigerated display case were observed to be cold held at 53°F. In seafood area, adjacent to meat department, approximately 4 pounds of ready-to-eat shrimp on prep table were observed to be at 71-78 degrees F. Meat manager stated employee likely thawed the shrimp under hot running water and then left them out on the prep table during his lunch break. 5/14/25 - At re-inspection, packages of ground beef, pork, and bison were observed to be cold held at 46 degrees F on top center shelf of refrigerated display case in meat department.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Items out of temperature were voluntarily discarded by management and work order was placed for refrigerated display case. Manager also stated employee preparing the shrimp would be retrained. 5/14/25 - At re-inspection, several packages of ground beef, pork, and bison were voluntarily discarded, wh

     Code 3-501.16 (A) (2) AND (B)

4. Jan 2, 2025 Re-inspection 2 · 1 core, 1 repeat
   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of shelving in milk cooler are soiled with black substance resembling mold.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

5. Dec 23, 2024 Re-inspection 2 · 1 core, 1 repeat
   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of shelving in milk cooler are soiled with black substance resembling mold.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

6. Oct 14, 2024 Re-inspection · 1 priority, 1 priority foundation, 4 core, 4 repeat
   • Serious Priority

     TCS FOOD - COLD HOLDING

     Walk in deli cooler is cold held at 46 F. Broccoli soup in walk in cooler is 46 F. Mobile cheese bunker is cold held at 52 F. Reach in cheese cooler is cold held at 60 F. Taco dip reach in cooler is cold held at 52 F. Heat and Eat reach in cooler is cold held at 52 F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. MOD voluntarily discarded food items above 41 F. The facility called for repair. MANY BUNKERS NOTED NOT BEING USED UNTIL REPAIR IS MADE. THE DELI WALK IN COOLER WAS 39 F.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination. Person in charge could find or verbalize how these events would be cleaned. STORE DIRECTOR STATED THAT ONE IS ON ORDER.

     Code 2-501.11

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The non-food contact surfaces in the deli is not cleaned on a frequent basis. Handles to display cooler and cooking equipment require cleaning. Dust on the ceiling in the deli. Racks and other shelving are soiled. Mold on the shelving in the dairy walk in cooler.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core Repeat

     WAREWASHING - WET CLEANING

     The large cutting boards for the pizza oven in the deli are not washed and rinsed prior to sanitizing. An employee using a sanitizer spray bottle only when asked how the cutting boards are cleaned.

     Correction: Utensils shall be effectively washed to remove or loosen soil by application of detergents, abrasive cleaners, brushes, hot water or high pressure sprays.

     Code 4-603.14

   • Not serious Core Repeat

     GARBAGE/REFUSE - STORAGE AREAS, RECEPTACLES, WASTE HANDLING UNITS - LOCATION

     Garbage is stored on a rack next to the sanitize drainboard in the warewashing area of the deli.

     Correction: Remove waste receptacles from this area. Waste receptacle shall be located so food, equipment, single-use and single service articles are not contaminated or located as to not create a public health nuisance.

     Code 5-501.19

   • Not serious Core Repeat

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The floor and cove in the deli are broken and has become difficult to clean.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11

7. Oct 4, 2024 Routine · 3 priority, 5 priority foundation, 6 core, 2 repeat
   • Serious Priority

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Packaged raw chicken stored over packaged raw salmon.

     Correction: Discussed with MOD for correction.

     Code 3-302.11 (A) (1)

   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     Walk in deli cooler is cold held at 46 F. Broccoli soup in walk in cooler is 46 F. Mobile cheese bunker is cold held at 52 F. Reach in cheese cooler is cold held at 60 F. Taco dip reach in cooler is cold held at 52 F. Heat and Eat reach in cooler is cold held at 52 F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. MOD voluntarily discarded food items above 41 F. The facility called for repair.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority

     FOOD CONTACT SURFACES - WAREWASHING CHEMICAL SANITIZATION EXPOSURE TIME

     Cutting boards in the deli near the pizza oven are not exposed to the sanitizer for the required amount of time. The employee was observed spraying sanitizer on the cutting board and immediately wiping it off.

     Correction: Adjust procedures to assure utensils are exposed to the chemical sanitizer solution for the required time period.

     Code 4-703.11 (C)

   • Not serious Priority Foundation

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination. Person in charge could find or verbalize how these events would be cleaned.

     Code 2-501.11

   • Not serious Priority Foundation Corrected on site

     MINIMIZE HAND CONTACT WITH NON RTE-FOODS

     Bare hand contact is not being minimized in the meat area. Employee observed cutting raw beef without the use of gloves.

     Correction: Food employees shall minimize bare hand contact with foods that are not ready-to-eat. Discussed with MOD. The employee was instructed to use gloves and a cut glove.

     Code 3-301.11 (C)

   • Not serious Priority Foundation

     PROPER COOLING METHODS - CRITERIA

     Big sandwiches are made with fresh bread from the bakery without being properly cooled in the cooler. Sandwiches are made with room temperature bread.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Combine cold ingredients only.

     Code 3-501.15 (A)

   • Not serious Priority Foundation

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     Hot water temperature at handwashing sink is at [70]°F at multiple handwashing sinks throughout. Deli and meat area.

     Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F.

     Code 5-202.12 (A)

   • Not serious Priority Foundation

     HAND DRYING PROVISION

     No single-use toweling provided at multiple handwashing stations throughout.

     Correction: Provide single-use toweling. The facility waiting for single-use towels to be delivered.

     Code 6-301.12

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Dirty knife was stored on top of bagged sauces that were thawing.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F. Knife was moved to warewashing.

     Code 3-304.12

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The non-food contact surfaces in the deli is not cleaned on a frequent basis. Handles to display cooler and cooking equipment require cleaning. Dust on the ceiling in the deli. Racks and other shelving are soiled. Mold on the shelving in the dairy walk in cooler.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core

     WAREWASHING - WET CLEANING

     The large cutting boards for the pizza oven in the deli are not washed and rinsed prior to sanitizing. An employee using a sanitizer spray bottle only when asked how the cutting boards are cleaned.

     Correction: Utensils shall be effectively washed to remove or loosen soil by application of detergents, abrasive cleaners, brushes, hot water or high pressure sprays.

     Code 4-603.14

   • Not serious Core

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     The sanitizer dispenser fell off the walk at the time of the inspection. The deli manager was unable to get the dispenser to work properly. The grease trap in the deli be warewashing and in the meat are is missing screws, or screws are coming out and is not secure.

     Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing. Secure grease traps.

     Code 5-205.15 (B)

   • Not serious Core

     GARBAGE/REFUSE - STORAGE AREAS, RECEPTACLES, WASTE HANDLING UNITS - LOCATION

     Garbage is stored on a rack next to the sanitize drainboard in the warewashing area of the deli.

     Correction: Remove waste receptacles from this area. Waste receptacle shall be located so food, equipment, single-use and single service articles are not contaminated or located as to not create a public health nuisance.

     Code 5-501.19

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The floor and cove in the deli are broken and has become difficult to clean.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11