Metro Cafe, 4780 Route 22, Amenia, NY 12501 - Restaurant inspection findings and violations

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Business Info

Restaurant name: METRO CAFE
Address: 4780 Route 22, Amenia, NY 12501
County: Dutchess
Local health department: Dutchess County
Restaurant type: Restaurant
Total inspections: 30
Last inspection: 11/04/2015
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Inspection findings

Inspection date

Type

Comments
No violation noted during this evaluation. 11/04/2015Inspection
  • Hot, cold running water not provided, pressure inadequate
 04/09/2015Inspection
No violation noted during this evaluation. 01/09/2015Inspection
No violation noted during this evaluation. 10/15/2014Inspection
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  • Miscellaneous, Economic Violation, Choking Poster, Training.
 08/01/2014Inspection
No violation noted during this evaluation. 01/14/2014Inspection
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
  • Miscellaneous, Economic Violation, Choking Poster, Training.
 11/26/2013Inspection
  • Improperly functioning on-site sewage disposal system, improper
 06/20/2013Inspection
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
 03/08/2013Inspection
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Improper use and storage of clean, sanitized equipment and utensils
 10/19/2012Inspection
No violation noted during this evaluation. 03/09/2012Inspection
No violation noted during this evaluation. 05/31/2011Re-Inspection
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
 04/07/2011Inspection
No violation noted during this evaluation. 10/05/2010Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 02/18/2010Inspection
No violation noted during this evaluation. 11/30/2009Inspection
No violation noted during this evaluation. 02/20/2009Inspection
No violation noted during this evaluation. 12/03/2008Inspection
No violation noted during this evaluation. 10/15/2008Inspection
No violation noted during this evaluation. 12/20/2007Inspection
No violation noted during this evaluation. 06/28/2007Re-Inspection
No violation noted during this evaluation. 06/11/2007Inspection
No violation noted during this evaluation. 03/08/2007Re-Inspection
No violation noted during this evaluation. 02/27/2007Inspection
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
 12/08/2006Re-Inspection
  • Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 12/07/2006Re-InspectionFull container (~3 quarts) of chili, made around 9:30 AM this morning, in hot holding on back stove in pan of water at 114 degrees F. Chili was put in a front area steam table for 1 1/2 hours after cooking; it was then determined that the steam table was not working properly. Chili then moved to shallow pan of water in back kitchen. - Chili discarded and denatured
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
  • In use food dispensing utensils improperly stored
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  • Wiping cloths dirty, not stored properly in sanitizing solutions
 11/24/2006Inspection1 dozen cooked potatoes in metal container in kitchen between 88-93 degrees F., hash browns from same batch nearby on counter at 73 in metal container. Potatoes boiled this morning, finished >2 hours ago. About 1 pound of has browns total. - Potatoes and hash browns discarded About 1 gallon of clam chowder, without potatoes added yet, in rear cooler at 73 degrees F., made around 9:30 AM today, in metal container. - Soup denatured and discarded
No violation noted during this evaluation. 04/18/2006Re-Inspection
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
  • Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
 04/14/2006InspectionFoods in top part of bain marie near grill are warm: ham slices, sliced 1 hour prior, between 52-61 degrees F., diced ham 52, sausage patties 52. - All potentially hazardous foods in top of unit moved to bottom of unit-refrigeration worker to be called next week (hot dog in bottom of unit 43)
No violation noted during this evaluation. 12/30/2005Inspection

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