Mercer's Restaurant

Inspector's notes

Obseved no sanitizer at dish wash unit. Sanitizer for chlorine based sanitizer to be at 50 ppm. Attempted to prime sanitizer, dish wash machine showed sanitiser and than weakened during consecutive wash cycles. Staff may wash dishes at sink and then sanitize at three basin sink. Person in charge contacted dish machine service to repair. Advised staff to check dish chemical levels at the beginning of each shift. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed lettuce in top portions of prep coolers in kitchen and Servers station at 51*F, also observed salsa's in ice baths at 58*F in server station. Cold hold of food to be at 41*F or lower. AS per the person n charge, lettuce and salsas where washed and prepared prior to inspection (within 2 hours). Advised staff to chill back to 41*F prior to placing in top portion f sandwich/food prep areas. Lettuce were placed back in coolers to chill to 41*F, and salsa's were placed in deeper ice baths to chill to 41*F. Corrective Action: Corrected at time of inspection. Second consecutive violation

Inspector's notes

Observed portioned ribs and portioned deli meats that were prepared today (date marked 7/1) in walk in cooler in tightly portioned (wrapped in plastic) in containers deper than 6 inches to cool back to 41*F. As per the person in charge, items were portioned out approximately one hour prior t the inspection. Advised staff to layer in shallow containers until cool and then place into larger container for storage. Larger containers were split into two to assist in rapidly cooling back to 41*F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed tableware utensils on dining tables unwrapped. Silverware must be wrapped if stored on tables to prevent contamination from guests. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed single use water bottles for employee drinks along grill line and in dry storage area. Drinks were removed by staff. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hot hold foods such as chicken 128*F and gravies at 127-133*F in warmer by meat slicer in kitchen. As per the staff the gravy was placed in warmer between 7-8am and the chicken was in the rotisserie and cooked approximately 1 hour before the inspection began. Chicken was reheated and staff decided to discard gravy. Hot hold of food to be 135*F or greater. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed deli meats and chicken in walk in cooler at 43-45*F. Cold hold of food to be 41*F or lower. As per the head line cook, delivery came late and doors were open during breakfast service. Ambient tem in walk in cooler was at 47*F. Temperature was lowered to 35*F to cool foods back to 41*F. Advised staff to check food temperatures in walk in cooler through out the day to verify proper cold hold temperatures. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed walk in cooler had an ambient temperature of 47*F using max/min thermometer. Cold hold to be at a temperature that can hold food at 41*F. As per the line cook, truck arrived with large order late today and some while placing items in storage the thermoastat was accidently raised. Line cook was able to lower thermostae and ambient temperature dropped to 40*F during inspection. Air blowing into unit was observed to be 33-36*F. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk-in cooler, packages of ROP fish were being stored in sealed packaging. Brought to attention of person in charge to remove fish from vacuum packaging. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Flooring in kitchen, most notably on cook line, is worn down exposing concrete aggregate. Brought to attention of person in charge to repair floor so that it is smooth and easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In walk-in cooler, packages of ROP fish were being stored in sealed packaging. Brought to attention of person in charge to remove fish from vacuum packaging. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Flooring in kitchen, most notably on cook line, is worn down exposing concrete aggregate. Brought to attention of person in charge to repair floor so that it is smooth and easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Flooring in kitchen, most notably on cook line, is worn down exposing concrete aggregate. Brought to attention of person in charge to repair floor so that it is smooth and easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Prep cooler across from cooking equipment had the following TCS foods measuring an internal temperature of 51-59'F: sliced/diced tomato, leaf lettuce, shredded lettuce, shredded cabbage, tuna salad, egg salad, diced/sliced ham, and whole shell eggs. Per person in charge food had been placed into cooler from walk-in <4 hours earlier. Ambient temperature measured 61.7'F with min/max thermometer. Adequate refrigeration nearby. Person in charge had staff move bottom portion of cooler back into walk-in cooler and will temporarily use time as a control for top portion of cooler. Prep cooler for salads had various dressings, milk, sour cream, and butter measuring an internal temperature measuring 46-49'F. Ambient air temperature measured 50.5'F with min/max thermometer. Person in charge placed items in cooler into ice bath to cool down to temperature as they had been in coolers <4 hours. A technician will be called to service coolers. TCS foods shall be held at 41'F or lower when cold holding. Corrective Action: Corrected at time of inspection.

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage ---Two knives were being stored in space between prep cooler and table. Brought to attention of cook who moved knives to a different area. When between uses, in-use utensils shall be stored in a manner that minimizes risk of contamination. Correct By: Corrected At Time Of Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods ---Flooring in kitchen, most notably in front of cooking equipment, is deteriorated exposing concrete aggregate. Properly repair flooring so that it is smooth and easily cleanable. Correct By: Correct Prior To Next Routine Inspection