GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  Metro Cafe
Address:  229 Peachtree ST STE B-17
City:  Atlanta Time In:  12 :  30 PM Time Out:  02 :  50 PM
Inspection Date:    03/29/2017   CFSM:   James M Peyton
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  1-29915
Risk Factors are food preparation practices and employee behaviors most commonly reported to the Centers for Disease Control and Prevention as contributing factors in foodborne illness outbreaks. Public Health Interventions are control measures to prevent illness or injury. Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.
Last Score

90
Grade

A
Date

04/06/16
Prior Score

90
Grade

A
Date

12/30/15
CURRENT SCORE CURRENT GRADE
 
42
  
U
SCORING AND GRADING:     A=90-100    B=80-89    C=70-79    U≤69

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
(Mark designated compliance staus (IN, OUT, NA, or NO) for each numbered item. For items marked OUT, mark COS or R for each item as applicable.)

IN=in compliance    OUT=not in compliance    NO=not observed    NA=not applicable    COS=corrected on-site during inspection      R=repeat violation of the same code provision=2 points
Compliance Status COS R
1 IN OUT NA NO Supervision 4 points
  circle circle     1-2A. PIC present, demonstrates knowledge, performs duties circle circle
  circle circle circle   1-2B. Certified Food Protection Manager circle circle
2 IN OUT NA NO Employee Health, Good Hygienic Practices, Preventing Contamination by Hands 9 points
  circle circle     2-1A. Proper use of restriction & exclusion circle circle
  circle circle   circle 2-1B. Hands clean and properly washed circle circle
  circle circle circle circle 2-1C. No bare hand contact with ready-to-eat foods or approved alternate method properly followed circle circle
  4 points
  circle circle     2-2A. Management knowledge, responsibilities, reporting circle circle
  circle circle   circle 2-2B. Proper eating, tasting, drinking, or tobacco use circle circle
  circle circle   circle 2-2C. No discharge from eyes, nose, and mouth circle circle
  circle circle     2-2D. Adequate handwashing facilities supplied & accessible circle circle
  circle circle     2-2E. Response procedures for vomiting & diarrheal events circle circle
3 IN OUT NA NO Approved Source 9 points
  circle circle     3-1A. Food obtained from approved source circle circle
  circle circle circle circle 3-1B. Food received at proper temperature circle circle
  circle circle     3-1C. Food in good condition, safe, and unadulterated circle circle
  circle circle circle circle 3-1D. Required records: shellstock tags, parasite destruction circle circle
4 IN OUT NA NO Protection From Contamination 9 points
  circle circle circle circle 4-1A. Food separated and protected circle circle
  circle circle     4-1B. Proper disposition of returned, previously served, reconditioned, and unsafe food circle circle
  4 points
  circle circle circle   4-2A. Food stored covered circle circle
  circle circle circle   4-2B. Food-contact surfaces: cleaned & sanitized circle circle
 
Compliance Status COS R
5 IN OUT NA NO Cooking and Reheating of TCS Foods, Consumer Advisory 9 points
  circle circle circle circle 5-1A. Proper cooking time and temperatures circle circle
  circle circle circle circle 5-1B. Proper reheating procedures for hot holding circle circle
    4 points
  circle circle circle   5-2. Consumer advisory provided for raw and undercooked foods circle circle
6 IN OUT NA NO Holding of TCS Foods, Date Marking of TCS Foods 9 points
  circle circle circle circle 6-1A. Proper cold holding temperatures circle circle
  circle circle circle circle 6-1B. Proper hot holding temperatures circle circle
  circle circle circle circle 6-1C. Proper cooling time and temperature circle circle
  circle circle circle circle 6-1D. Time as a public health control: procedures and records circle circle
    4 points
  circle circle circle circle 6-2. Proper date marking and disposition circle circle
7 IN OUT NA NO Highly Susceptible Populations 9 points
  circle circle circle   7-1. Pasteurized foods used: Prohibited foods not offered circle circle
8 IN OUT NA NO Chemicals 4 points
  circle circle circle   8-2A. Food additives: approved and properly used circle circle
  circle circle     8-2B. Toxic substances properly identified, stored, used circle circle
9 IN OUT NA NO Conformance with Approved Procedures 4 points
  circle circle circle   9-2. Compliance with variance, specialized process and HACCP plan circle circle
GOOD RETAIL PRACTICES
(Mark the numbered item OUT, if not in compliance. For items marked OUT, mark COS or R for each item as applicable. R = Repeat Violation of the same code provision = 1 point)
Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.
Compliance Status COS R
10 OUT Safe Food and Water, Food Identification 3 points
  circle 10A. Pasteurized eggs used where required circle circle
  circle 10B. Water and ice from approved source circle circle
  circle 10C. Variance obtained for specialized processing methods circle circle
  circle 10D. Food properly labeled; original container circle circle
11 OUT Food Temperature Control 3 points
  circle 11A. Proper cooling methods used: adequate equipment for temperature control circle circle
  circle 11B. Plant food properly cooked for hot holding circle circle
  circle 11C. Approved thawing methods used circle circle
  circle 11D. Thermometers provided and accurate circle circle
12 OUT Prevention of Food Contamination 3 points
  circle 12A. Contamination prevented during food preparation, storage, display circle circle
  circle 12B. Personal cleanliness circle circle
  circle 12C. Wiping cloths: properly used and stored circle circle
  circle 12D. Washing fruits and vegetables circle circle
13 OUT Postings and Compliance with Clean Air Act 1 point
  circle 13A. Posted: Permit/Inspection/Choking Poster/Handwashing circle circle
  circle 13B. Compliance with Georgia Smoke Free Air Act circle circle
 
Compliance Status COS R
14 OUT Proper Use of Utensils 1 point
  circle 14A. In-use utensils: properly stored circle circle
  circle 14B. Utensils, equipment and linens: properly stored, dried, handled circle circle
  circle 14C. Single-use/single-service articles: properly stored, used circle circle
  circle 14D. Gloves used properly circle circle
15 OUT Utensils, Equipment and Vending 1 point
  circle 15A. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used circle circle
  circle 15B. Warewashing facilities: installed, maintained, used; test strips circle circle
  circle 15C. Nonfood-contact surfaces clean circle circle
16 OUT Water, Plumbing and Waste 2 points
  circle 16A. Hot and cold water available; adequate pressure circle circle
  circle 16B. Plumbing installed; proper backflow devices circle circle
  circle 16C. Sewage and waste water properly disposed circle circle
17 OUT Physical Facilities 1 point
  circle 17A. Toilet facilities: properly constructed, supplied, cleaned circle circle
  circle 17B. Garbage/refuse properly disposed; facilities maintained circle circle
  circle 17C. Physical facilities installed, maintained, and clean circle circle
  circle 17D. Adequate ventilation and lighting; designated areas used circle circle
18 OUT Pest and Animal Control 3 points
  circle 18. Insects, rodents, and animals not present circle circle
Person in Charge (Signature)   (Print)   James Peyton Date:    
Inspector (Signature)  
Follow-up: YES circle   NO circle
Follow-up Date: 04/07/2017
Food Establishment Inspection Report Addendum
Violations cited in this report must be corrected within the time frames specified below, or as stated in the Georgia Department of Public Health Rules and Regulations Food Service Chapter 511-6-1, Rule .10 subsections (2)(h) and (i).
Establishment
Metro Cafe		 Permit #
1-29915		 Date
03/29/2017
Address
229 PEACHTREE ST STE B-17 		City/State
ATLANTA GA		 Zipcode
30303
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cold Holding, Main Kitchen, Prep Top Cooler, Guacamole, Guacamole 45.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Tomatoes, SL Tomatoes 39.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Deli Meat, SL Ham 39.0 ° F
Cold Holding, Main Kitchen, Prep Top Cooler, Eggs, Shelled Eggs 47.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Blue Cheese Crumbles, Blue Cheese Crumbles 41.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Spinach Dip, Spinach Dip 39.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler#2, Deli Meat, SL Turkey 42.0 ° F Cold Holding, Main Kitchen, Reach In Cooler#2, Deli Meat, SL Ham 41.0 ° F Cold Holding, Main Kitchen, Reach In Cooler#2, Roast Beef, SL Roast Beef 41.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler#3, Beef, Beef 46.0 ° F Cold Holding, Main Kitchen, Reach In Cooler#3, Fish/Seafood, Shrimp 42.0 ° F Cold Holding, Main Kitchen, Reach In Cooler#4, Ambient, Ambient 25.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler#4, Chicken, SL Chicken 41.0 ° F Hot Holding, Main Kitchen, Steam Well, Soup, Chicken Noodle 170.0 ° F Hot Holding, Main Kitchen, Steam Well, Tomatoes, Marinara Sauce 155.0 ° F
Hot Holding, Main Kitchen, Steam Well, Rice, Veg Rice 169.0 ° F Hot Holding, Main Kitchen, Steam Well, Cheese, Sauce 96.0 ° F Cold Holding, Main Kitchen, Reach In Cooler#5, Chicken, Raw Chicken 41.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler#5, Beef, Beef Patties 41.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Waffle batter, Waffle Batter 55.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Steak, Steak 48.0 ° F
Stored on Table, Main Kitchen, Counter Top/Table, Eggs, Eggs 73.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Ambient, Ambient 39.0 ° F Cold Holding, Main Kitchen, Reach In Cooler #7, Ambient, Ambient 39.0 ° F
Cold Holding, Cake Display, Reach In Cooler, Ambient, Ambient 40.0 ° F Cold Holding, Downstairs Bar, Alcohol Cooler, Ambient, Ambient 35.0 ° F Cold Holding, Main Kitchen, Drink Cooler, Ambient, Ambient 40.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler#6, Eggs, Eggs 38.0 ° F Cold Holding, Main Kitchen, Reach In Cooler#6, Ambient, Ambient 40.0 ° F    
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
1-2A Violation of Code: [511-6-1.03(1)(a)-(c)1,4,5,6-14,15, 16] Observed failure of person in charge to provide active managerial control.  New Violation.
2-1B Violation of Code: [511-6-1.03(5)(c)] Observed failure of employee to properly wash hands before donning new gloves. Employees must properly wash hands prior to donning gloves to initiate a task that involves working with food. Corrected on site. Employee rewashed hands prior to donning new gloves.  Corrected On-Site.  New Violation.
2-2B Violation of Code: [511-6-1.03(5)(j)1&2] Observed failure to provide cup with lid and straw throughout the main kitchen.  New Violation.
2-2D Violation of Code: [511-6-1.06(2)(o)] Observed employee hand sink not accessible at the time of inspection. Observed utensils and bowls stored in employee hand sink. Hand sink must be accessible at all times and must be used for hand washing only. Corrected on site. Person in charge removed the items from the hand washing sink.  Corrected On-Site.  New Violation.
3-1C Violation of Code: [511-6-1.04(1)] Observed meat in the walk in cooler and reach in coolers with discoloration ( some dark browning of meat). Food shall be safe, unadulterated and honestly presented. (steak temperature 48F)  New Violation.
4-2A Violation of Code: [511-6-1.04(4)(c)1(iv)] Observed failure to store food covered. (Bacon stored uncovered)  New Violation.
6-1A Violation of Code: [511-6-1.04(6)(f)] Observed failure to properly cold hold potentially hazardous food (PHF) items at 41F or below ( eggs, beef, steak). See temperature log.  New Violation.
6-2 Violation of Code: [511-6-1.04(6)(h)] Observed food item (lasagna)stored pass 7 days in the reach in cooler. Lasagna date marked 3/18/17.  New Violation.
10D Violation of Code: [511-6-1.04(4)(d)] Observed failure to label food containers with common food name ( gravy) and multiple items in the walk in cooler and reach in cooler.  New Violation.
10D Violation of Code: [511-6-1.04(7)(d)] Observed failure to remove labels from food containers prior to washing the pots and pans.  New Violation.
12B Violation of Code: [511-6-1.03(5)(i)] Observed failure to restrain hair in the food prep area.  Corrected On-Site.  New Violation.
12B Violation of Code: [511-6-1.03(5)(g)] Observed employee wearing bracelets in the food prep area while making food items for customers.  New Violation.
12C Violation of Code: [511-6-1.04(4)(m)] Observed wet cloths stored under cutting boards and not in the sanitizer in between use.  New Violation.
13A Violation of Code: [511-6-1.07(3)(d)] Observed failure to provide hand washing signs in the restroom ( men and womens).  New Violation.
14A Violation of Code: [511-6-1.04(4)(k)] Observed utensils stored in standing water at 100F at the cake bar.  New Violation.
14B Violation of Code: [511-6-1.05(10)(g)2] Observed plate used to scoop potatoes in the reach in cooler and the walk in cooler in the main kitchen. ( plate directly sitting inside of food item)  New Violation.
Person in Charge (Signature)    Date:  
Inspector (Signature) Aniya Strong Date: 03/29/2017
Food Establishment Inspection Report Addendum
Violations cited in this report must be corrected within the time frames specified below, or as stated in the Georgia Department of Public Health Rules and Regulations Food Service Chapter 511-6-1, Rule .10 subsections (2)(h) and (i).
Establishment
Metro Cafe		 Permit #
1-29915		 Date
03/29/2017
Address
229 PEACHTREE ST STE B-17		 City/State
ATLANTA GA		 Zipcode
30303
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
14C Violation of Code: [511-6-1.05(10)(e)1&3] Observed coffee filters (box) not stored at least 6 inches off of the ground.  New Violation.
15C Violation of Code: [511-6-1.05(7)(a)2,3] Observed heavy food debris in reach in cooler gaskets and racks in the main kitchen coolers.  New Violation.
16A Violation of Code: [511-6-1.06(1)(g),(h)] Observed failure to provide hot water at 110F at hand sink located at the cake display.  New Violation.
16B Violation of Code: [511-6-1.06(2)(r)] Observed faucet leaking at 4 compartment sink.  New Violation.
16B Violation of Code: [511-6-1.06(2)(r)] Observed failure to provide proper plumbing from hand sink to drain in the main kitchen. ( near stove by WIC) Corrected on site.  Corrected On-Site.  New Violation.
17C Violation of Code: [511-6-1.07(5)(a),(b)] Observed facility requires a deep cleaning in the main kitchen ( walls, floors, ceilings).  New Violation.
17C Violation of Code: [511-6-1.07(5)(a),(b)] Observed multiple holes in the walls ( upstairs).  New Violation.
17D Violation of Code: [511-6-1.07(4)(b)] Observed failure to provide an designated area for employee drinks and personal items. ( cell phones, ear buds). Observed cell phones and ear buds on prep table.  New Violation.
17D Violation of Code: [511-6-1.07(2)(i)] Observed lights above ventilation system in disrepair and without a light shield.  New Violation.
18 Violation of Code: [511-6-1.07(5)(k)] Observed heavy fruit fly activity in the kitchen/ storage area.  New Violation.
Remarks Inspected with Keasha C.
legal notice issued for correction of all violations and intervention with the Fulton county health department.
Person in Charge (Signature)    Date:  
Inspector (Signature) Aniya Strong Date: 03/29/2017
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