Meritage Restaurant

Inspector notes: Pasta and sauce were observed held at 43 degrees Fahrenheit in the reach-in cooler. Reach in cooler was observed to be stored in a manner that may have blocked proper airflow. Ambient temperature of reach-in cooler was observed at 40 degrees Fahrenheit at the top shelf. Thermometer of bottom shelf was observed at 45 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Food was moved to walk-in cooler to rapidly cool.

Inspector notes: Molluscan Shellfish tags did not have all of the required information. The last date of sale is lacking.

Inspector notes: Cilantro aioli prepared on-site was observed with a date marking exceeding 7 days. All food prepped, prepared, and cooked on site must be used within 7 days. Person in charge voluntarily disposed of item at the time of inspection.

Inspector notes: The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked. Items that are raw or undercooked per customers request must have an asterisk to correlate with the consumer advisory.

Inspector notes: Reduced oxygen packaged lobster was observed thawing with the package intact. Lobster was observed at 35 degrees Fahrenheit. Lobster removed from package to allow for proper oxygen transfer.