Mellow Mushroom

Observed during the course of this inspection that the facility had soiled wiping cloths stored outside of sanitizer in multiple areas of the facility. COS: Cloths were put in sani buckets when identified. CA: Glynn EH instructs management to ensure that staff are properly storing soiled wiping cloths in sanitizer solution when not in use.

Observed ice scoop was being stored inside scoop holder which had a small amount of stagnant water with a moldlike buildup inside in the kitchen area at the time of this inspection. COS: Management sent scoop and scoop holder to wash and sanitize. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed a bottle with ranch dressing and a bottle with garlic aioli being cold held at temperatures of 47 F and 46 F respectively, in an ice bath besides the salad prep top cooler at the time of this inspection. COS: Management discarded items. CA: Time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above to prevent contamination.

Observed a container with tongs being stored directly on top of ready to eat cut lettuce inside salad prep top cooler in the main kitchen at the time of this inspection. COS: Manager discarded lettuce. CA: Food shall be protected from contamination by storing the food in a clean, dry location; where it is not exposed to splash, dust, or other contamination.

Observed that facility did not have temperature test strips nor hot water dishwasher thermometer at the time of this inspection. CA: In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature.

Observed pizza toppings and dough stored uncovered at the time of this inspection. COS: Facility covered the uncovered foods. CA: Facility must ensure food remains covered when not in use to prevent vertical contamination.

Observed multiple prep top coolers with broken lids at the time of this inspection. CA: Repair or replace prep top cooler lids to ensure proper temperatures can be maintained and stored food can be properly covered.

Observed pizza sauces and toppings stored uncovered at the time of this inspection. COS: Facility covered the uncovered foods. CA: Facility must ensure food remains covered when not in use to prevent vertical contamination.

Observed low concentration of sanitizer in the three compartment sink at the time of this inspection. COS: Ecolab representative arrived to fix the issue. CA: Facility manager stated she will retrain staff to ensure the correct concentration is reached each time the sanitizer is compartment is filled.

Observed sanitizer buckets with low concentration of sanitizer at the time of this inspection. COS: Manager replaced bottle of sanitizer and instructed staff to refill sanitizer beckets. CA: Manager will ensure the sanitizer bottle is checked frequently.

Observed unknown substance on proofing dough inside the WIC at the time of this inspection. COS: Manager discarded dough. CA: Manager stated they will ensure staff members are covering the dough while it is proofing.