Mercer

Inspector 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

Inspector 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

Inspector 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

Inspector 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