Metro Market #132

Year by year

Inspections

1. Jan 12, 2026 Routine · 2 priority, 5 core, 1 repeat
   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The Kay Quat sanitizer at the meat dept warewashing sink is not being used according to EPA registered label use instructions and is at >500 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Note: Violation was corrected during inspection. The sanitizer concentration was diluted with water, final chemical concentration is at 300 ppm.

     Code 4-501.114 (A) - (E)

   • Serious Priority

     FOOD CONTACT SURFACES - MECHANICAL WAREWASHING HOT WATER EXPOSURE TIME

     The sanitization rinse in high-temperature dishmachine at the bar does not register a minimum 71°C (160°F) on the irreversible temperature indicator.

     Correction: Adjust exposure time to hot water sanitization rinse so utensils reach a minimum surface temperature of 160°F. Note: all cleaning and santizing of equipement and utensils must be washed in deli kitchen sink until service repair or dishwasher replacement is complete.

     Code 4-703.11 (B)

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Several foods are stored in unlabeled containers in the bakery dept. including: cornmeal, sugar, cinnamon, apricot glaze, powdered sugar bulk containers etc.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     The Alto Sham in the deli kitchen has a self cleaning cycle that is leaking, standing water is observed on the kitchen floor.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     The paper towel dispenser at the handwashing sink at the meat dept full service counter is not maintained in good repair, dispensing knob is broken.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     The cabinet below the popcorn machine and the rolling popcorn cart in the bakery dept are soiled with food debris.

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

     Code 4-601.11 (C)

   • Not serious Core

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     The food prep sink at the meat dept full service counter is leaking and is not maintained in good repair.

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

     Code 5-205.15 (B)

   • Not serious Core

     HANDWASHING SIGNAGE

     Handwashing signage is missing from the handwashing sinks in the bakery and the deli kitchens.

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

     Code 6-301.14

2. Jan 28, 2025 Routine · 1 priority, 1 priority foundation, 4 core
   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - SEPARATION

     Chemical spray bottles (working containers of sanitizer) are observed stored on food carts above food/adjacent to food and on shelving in back storage areas above food.

     Correction: Rearrange area so that toxic materials are stored away from food, equipment and single service items by spacing or partitioning. Note: violation was corrected during inspection. Spray bottles were placed in designated storage areas.

     Code 7-201.11 (A)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     The door tracks in the deli full service cooler are visibly soiled.

     Correction: Clean the door tracks, maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core Corrected on site

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     Thermometers are missing from the deli full service and self service counter coolers.

     Correction: Provide a integral or permanently affixed temperature measuring device. Note: violation was corrected during inspection, thermometers were placed in coolers.

     Code 4-204.112 (B)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     The cabinet below the popcorn popper located in the bakery Dept. requires cleaning to remove accumulated food and debris.

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

     Code 4-601.11 (C)

   • Not serious Core

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     The warewashing sink faucet in produce processing room is leaking.

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

     Code 5-205.15 (B)

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The back wall near the full service deli case is soiled and requires cleaning.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12

3. Jan 8, 2024 Routine · 1 priority, 1 priority foundation, 3 core
   • Serious Priority Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     Chicken strips, chicken nuggets, roasted vegetables and orange chicken, held in the deli blast chiller are held above 41 F. Cooling process was started on 1/7/24.

     Correction: Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period. Note: foods were discarded at time of inspection.

     Code 3-501.14 (A)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A quaternary test kit is not available for checking sanitizer concentrations at Starbucks area.

     Correction: Provide a quaternary test kit for measuring the concentration of sanitizing solutions.

     Code 4-302.14

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The door tracks of the deli full service coolers require cleaning to remove accumulated food debris from surfaces.

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

     Code 4-602.13

   • Not serious Core

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Clean food pans stored in the produce preparation room are being stored or stacked without being air-dried.

     Correction: Air dry all clean utensils before storage and before contact with food.

     Code 4-901.11

   • Not serious Core

     UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

     Boxes of single use cups stored in the Starbucks storage closet are stored on the floor.

     Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.

     Code 4-903.11 (A)