Mercer

Inspector's notes

Observed no Certified Food Protection Manager certificate for the employees onsite. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a missing faucet at the handwash sink in kitchen near grill. PIC stated it fell off the night prior to inspection. Reinspection will occur on 5/18/26 for faucet. Corrective Action: Correct prior to re-inspection. *SECOND CONSECUTIVE VIOLATION* 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing. Addl Notes: Observed two handwash sinks without hand soap in kitchen. PIC (Person in Charge) stated dispenser at one of the sinks without soap was scheduled to be fixed. PIC provided soap for handwash sinks at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed shellstock tags retained since December with no date of last sold. PIC wrote dates on tags from most recent sold. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw oysters on happy hour menu with no consumer advisory and sushi handrolls asterisked, but no consumer advisory on menu. Observed raw oysters on dinner menu with no asterisk for consumer advisory. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection. Corrective Action: Correct prior to re-inspection. Reinspection will occur on 5/18/26. *SECOND CONSECUTIVE VIOLATION*

Inspector's notes

Observed no Certified Food Protection Manager certificate for the employees onsite. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a missing faucet at the handwash sink in kitchen near grill. PIC stated it fell off the night prior to inspection. Reinspection will occur on 5/8/27 for faucet. Corrective Action: Correct prior to re-inspection. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing. Addl Notes: Observed two handwash sinks without hand soap in kitchen. PIC (Person in Charge) stated dispenser at one of the sinks without soap was scheduled to be fixed. PIC provided soap for handwash sinks at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed shellstock tags retained since December with no date of last sold. PIC wrote dates on tags from most recent sold. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw oysters on happy hour menu with no consumer advisory and sushi handrolls asterisked, but no consumer advisory on menu. Observed raw oysters on dinner menu with no asterisk for consumer advisory. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection. Corrective Action: Correct prior to re-inspection. Reinspection will occur on 5/8/26.

Inspector's notes

Observed raw bacon stored on top shelf above various ready-to-eat foods like cheese, a pan of cold-smoked salmon stored above open packages of cheese, and packs of raw beef stored over ready-to-eat bar garnishes like olives and dill. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Visible existing contamination was not observed during the inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed numerous time-and-temperature control for safety (TCS) foods such as cooked beef, cheese, and milk with internal temperatures between 46-50 degrees Fahrenheit. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. TCS items that had been placed in unit within 4 hours of inspection were moved to alternative walk-in or other refrigeration to cool rapidly. Items that had been placed in unit since previous service day were discarded - see embargo form. All items were located in a walk-in refrigerator that was not holding cold. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed containers of blanched broccolini and an au poivre butter sauce in a reach-in refrigerator with no dates. Per person in charge (PIC), items were prepared on 6/1. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). PIC added dates to labels. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. Addl Notes: Observed containers of cream cheese with a prep date of 5/25 and cooked pasta with a prep date of 5/26. Cream cheese should have been discarded on 5/31 and pasta on 6/1. Ready-to-eat TCS foods shall be used within 7 days of prepping, with the first day counting as day 1. PIC voluntarily discarded these items - see embargo form. Corrective Action: Corrected at time of inspection.

Inspector's notes

One walk-in refrigerator with numerous out-of-temperature TCS foods was holding at 47F during inspection. Cold-holding equipment must be able to maintain a temperature of 41F or lower. A large block of ice had formed on the fan. PIC adjusted unit to hold cold properly during the inspection. Corrective Action: Corrected at time of inspection. 3-501.15 (A) - Priority Foundation: Cooling Methods. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Addl Notes: Observed cooked chicken, potatoes, and turkey cooling at 59-65 degrees Fahrenheit during inspection in walk-in refrigerator that was not holding cold. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Items were relocated to alternate refrigeration to cool rapidly - inspector verified temperature. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed tuna portions in manufacturer's reduced oxygen packaging (ROP) thawing in a walk-in refrigerator. Packaging stated "keep frozen." 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. Corrective Action: Correct prior to next routine inspection.