Metro Market

Year by year

Inspections

1. Jul 23, 2025 Routine · 2 priority, 2 priority foundation, 3 core, 1 repeat
   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     Cooked shrimps in the floor bunker in the produce area is cold held at 57°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

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

   • Serious Priority

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

     The sanitizer is below 200ppm.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     THAWING

     Food item is being improperly thawed by leaving it at room temperature.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (A) - (D)

   • Not serious Priority Foundation

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink for hand drying.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core

     EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR

     Food contact surface of deli cooked meat shelving absorbs meat juice.

     Correction: Discard equipment and utensils that are not: corrosion resistant, durable, able to withstand repeated warewashing, smooth, easily cleanable, nonabsorbent, and resistant to pitting, scratching, scoring or decomposition.

     Code 4-101.11 (B) - (E)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The hood ventilation is not cleaned on a frequent basis.

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

     Code 4-602.13

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The vents in the deli area and the floors behind the chicken oven has significant sccumulation of debris and oil residue.

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

     Code 6-201.11

2. Feb 25, 2025 Routine · 2 priority, 2 priority foundation, 6 core, 3 repeat
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Steak (cooked rare). Cooked and RTE foods stored under steak on a cart in the Bistro walk-in cooler.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     Shrimp Cilantro Lime packages in the Produce/Seafood Display Bunker are cold held at 45-47°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

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

   • Not serious Priority Foundation

     GRINDING RECORDS - PRESENT

     Grinding records for raw ground beef do not exist.

     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

     FOOD CONTACT SURFACES - SOILED

     Bistro area. Deli pans and hot holding unit is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     The following foods are stored on the floor: - Packs of water in the water aisle - Beverages in the back storage area

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core Repeat Corrected on site

     FOOD LABELS - BULK FOODS LABELED

     Bakery Frosting. Bulk food container is not labeled or no placard is provided with required label information.

     Correction: Bulk food label or placard information shall include: common name of food, ingredients in order of predominance, and food allergens.

     Code 3-602.11 (C)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces - Bistro floor behind food equipment are soiled with grease and chicken juice. - Walk-in freezer in the back (A13) has accumulation of drbris on floor - Freezer Aisles have accumulation of food crumbs

     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 Repeat

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     Meat Department: The prep sink is not maintained in good repair. Mop Sink in the back storage area 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

     INSECTS AND RODENTS - OUTER OPENINGS PROTECTED

     There is a hole or gap in the floor of the docking area. In addition, the back "emergency" door was left open from 5am-11am for deliveries. Both openings could be the source for the entrance of insects or rodents.

     Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented. Either provide a screen on the opened door or keep the door closed when there are no active usage.

     Code 6-202.15 (A) (1)

   • Not serious Core

     REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS

     The physical facilities in need of repair or cleaning: - Produce Walk-in Prep Coolers are not in good repair (mold on the ceiling and accumulation of debris around the vent area). - Deli vents also has accumulation of debris. - Meat Department Cooler door is partially attached from the bottom - Bistro Handwashing sink is falling apart

     Correction: Maintain the physical facilities so they are in good repair at all times. Repaint or clean the applicable areas.

     Code 6-501.11

3. Jun 26, 2024 Re-inspection · No items found

   No violations cited.

4. Apr 16, 2024 Routine · 1 priority, 4 priority foundation, 15 core, 2 repeat
   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     Bunker coolers in the deli area holding chickens is measured at 46-51°F. Open front bunker coolers are measured at 48-52F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

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

   • Not serious Priority Foundation

     THAWING - REDUCED OXYGEN PACKAGED FISH

     Vacuum packed salmon is being improperly thawed in the back deli area.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (E)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Cooked chicken in deli display cooler is improperly date marked.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     RTE/TCS FOOD - DATE MARKING METHODS

     Date marking method for ready to eat foods is inadequate. There are no uniformity in the date marking method, specifically in the deli department.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with an approved method of date marking. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (D)

   • Not serious Priority Foundation

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     The island cooler at the dairy section is missing a door. The mid section of the food is measured at 46F.

     Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.

     Code 4-301.11

   • Not serious Core

     PERSONAL CLEANLINESS - HAIR RESTRAINTS

     Employee noted working in food preparation/cooking area without a beard restraint at the meat department.

     Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).

     Code 2-402.11

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Fried chickens in the bistro walk-in cooler were observed to be unwrapped or uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Food ladle was improperly stored inside the food container with the handle submerged with food at the deli walk-in cooler.

     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.

     Code 3-304.12

   • Not serious Core Corrected on site

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     Moldy pizza was found inside the chest cooler at the bistro section. The temperature inside the cooler was measured at 46F.

     Correction: Discard food item.

     Code 3-307.11

   • Not serious Core

     FOOD LABELS - BULK FOODS LABELED

     Bulk food containers of frostings are not labeled or no placard is provided with required label information.

     Correction: Bulk food label or placard information shall include: common name of food, ingredients in order of predominance, and food allergens.

     Code 3-602.11 (C)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The knives holder on the wall in the bakery is not cleaned on a frequent basis.

     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 utensils are being stored or stacked without being air-dried in the produce prep area.

     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

     Unused buckets were stored on the floor under the sink in the meat department and in the deli department.

     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)

   • Not serious Core Repeat

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     The 3 compartment sink in the deli deparment is not maintained in good repair. The water puddle in the bakery needs futher investigation on the cause of water presence.

     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

     No handwashing signage provided at the restrooms handwashing sinks nor throughout the departments where the hand sinks are located.

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

     Code 6-301.14

   • Not serious Core

     INTENSITY - LIGHTING

     Lights located at the fume hood area are not working at the bistro department.

     Correction: Provide the correct lighting intensity in all work and storage areas.

     Code 6-303.11

   • Not serious Core

     MECHANICAL - VENTILATION

     There is excessive smoke located in the employee dining area.

     Correction: Provide adequate mechanical ventilation of sufficient capacity that would remove excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.

     Code 6-304.11

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The following areas need to be clean and maintained: 1. The prep sink drain located at the deli back area is clogged with trash. 2. The ice machine located at the meat department has mold. 3. shelf is rusty at the aisle of frozen chicken wings. 4. Aisle named L.39 has blood/red liquid stain. 5. Majority of the freezer aisles have great accumulation of debris and encrusted soils. 6. Deli oven area in the back, grease covered floor and walls. 7. Cheese station, personal belongings mixed with food contact materials. 8. Bakery mixer was encursted with lefover food. 9. Cheese slicer at the deli was kept dirty while not being used. 10. The chest cooler located at the bistro is dirty.

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

     Code 6-501.12

   • Not serious Core

     CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

     There is accumulation of debris in the following areas: 1. Vents of Deli back room 2. Fans on the ceiling of the Produce prep area 3. Vents in the employee break room

     Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.

     Code 6-501.14

   • Not serious Core

     DRYING MOPS

     Mops stored by the restrooms and in the bakery area are kept wet inside the mop bucket.

     Correction: Store mops to allow them to air dry without soiling walls, equipment and supplies.

     Code 6-501.16