MERAKI JUICE KITCHEN

Violations (3)

• 12A-29-4CriticalCorrected on site

  Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled personal cell phone and without washing hands employee handled cutting board, discussed with operator who washed hands.

  High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled personal cell phone and without washing hands employee handled cutting board, discussed with operator who washed hands. **Corrected On-Site**

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler cut kale (46F - Cold Holding) per operator product not portioned or prepared today and held in unit for 3.5 hours, discussed cold holding with operator who moved product to another cooler to chill.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler cut kale (46F - Cold Holding) per operator product not portioned or prepared today and held in unit for 3.5 hours, discussed cold holding with operator who moved product to another cooler to chill. **Corrective Action Taken**

  High Priority

• 03D-15-4

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler Pico (52F - Cooling) at 2:05 since 1:30 to 51F at 2:35; Guac with tomatoes (51F-Cooling) at 2:05 since 1:35 to 51F at 2:35. At this current rate of cooling products will not reach 41F within 4 hours, discussed cooling with operator who moved products to freezer to chill.

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler Pico (52F - Cooling) at 2:05 since 1:30 to 51F at 2:35; Guac with tomatoes (51F-Cooling) at 2:05 since 1:35 to 51F at 2:35. At this current rate of cooling products will not reach 41F within 4 hours, discussed cooling with operator who moved products to freezer to chill. **Corrective Action Taken**

  Intermediate