Mellow Mushroom

Observed several pans of food in steam wells and in WIC stored uncovered. CA: All pans of food must be stored covered, unless actively cooling or actively un use. COS: PIC placed lids on all pans of food.

Observed three chemical spray bottles stored hanging on splash guard of hand sink by dish pit. CA: All chemical storage must be stored in order to prevent contamination of equipment. COS: PIC moved spray bottles.

Observed several food items cooling not being actively monitored, cooling while tightly covered lids, and in prep top and RIC. CA: All foods actively cooling must be actively monitored to ensure CCPs are met, must not be tightly covered, and in proper equipment to rapidly cool. COS: PIC uncovered pans actively cooling, verified cooling parameters with temp logs, and were allowed to rapidly cool.

Observed stack of plates and several ice buckets not stored inverted. CA: Clean equipment and utensils shall be stored as specified under paragraph 1. of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted COS: PIC moved stack of plates to be protected. One ice bucket was inverted, facility will purchase new ice buckets that are able to be stored inverted.

Observed personal employee items improperly stored on prep top (speaker), and employee drinks stored above single service items. CA: All employee items must be stored separate in order to prevent contamination of facility food and equipment. COS: PIC moved items to proper area.

Observed excessive black slime like build up on interior of bulk ice machine (upstairs) and server station drink nozzles (upstairs). CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch

Observed potentially hazardous TCS foods (fresh mozzarella, shredded mozzarella, cloud 9 sauce) improperly cold holding above 41 degrees Fahrenheit in prep top cooler, and sliced tomatoes prepped previous day in WIC. CA: Discussed with PIC, items had been in prep top and WIC longer than 4 hours and all items were discarded.

Observed personal items improper stored throughout kitchen and storage areas (single use cups stored on bulk ice machine and on dry storage shelves above facility food items, a jacket, cell phone, iPad, sling bag all stored on dry stock shelving above facility food). CA: Discussed with PIC, all items were removed and placed in proper area away from possible contamination of facility food items.

Observed potentially hazardous TCS foods (ricotta, blue cheese dressing, ranch dressing, herb aioli) held using time as a public health control in lieu of temperature control with no start time or discard time markings. CA: Discussed proper TPHC procedures with PIC. Allowed PIC to move food to rapidly cool since they had been out of temperature control for less than 4 hours.

Observed potentially hazardous TCS foods (house-made sauces and commercial dressings) improperly cold holding above 41 degrees Fahrenheit in an ice bath (see temp log). CA: Discussed with PIC. Dressing were out of temp for less than 4 hours and were rapidly cooled down on ice. Discussed proper setup and maintenance of an ice bath.