Mellow Mushroom

6-1A: .04(6)(f)Observed chicken breast, raw steak, two containers of feta cheese, pepperoni, salami, american cheese cold holding above 41F in the salad/sandwhich prep cooler. Prep cooler held ambient air of 44F. Observed chicken wings, three containers of boneless chicken, and a container of meat balls cold holding above 41F in the reach-in-cooler located by the oven. Reach-in-cooler held ambient air of 35F. Observed multiple containers of the following foods, sliced grape tomatoes, cooked chicken wings, ground beef, sausage stored in the walk-in-cooler above 41F. Observed a container of chicken breast and ham cold holding above 41F in the walk-in-cooler. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC (person in charge) discarded the foods in the walk-in-cooler. PIC removed all the foods from the prep cooler and reach-in-cooler to the walk-in-cooler for rapid cooling.

6-1D: .04(6)(i)Observed lettuce, spinach, sliced tomatoes, and cheese in the salad/sandwich prep cooler on time control not labeled with the start and discard time. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P)
2. the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf)
3. foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P)
4. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
5. written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: PIC had food employee label the foods with a start and discard time.

12B: .03(5)(h)Observed a food employee prepping spinach dip while wearing a watch and a bracelet. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Food employee removed the watch and bracelet.

12D: .04(4)(g)Observed avocados stored washed in the reach-in-cooler with stickers on them. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: PIC had food employees rewash avocados.

15A: .05(6)(q)1&3Observed salad/ sandwich prep cooler held ambient air of 44F. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections .05(1) and .05(2) or shall be discarded. (C) Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

18: .07(2)(m)Observed the back exit door propped open with out the air vent turned on. When windows or doors of a food service establishment are kept open for ventilation, the openings shall be protected against the entry of insects and rodents by:

1. 16 mesh to 1 inch screens; (C)
2. a properly designed and installed air curtain; (C) or
3. other effective means. (C) Corrective Actions: PIC turned on the air vent.

2-2D: .06(2)(o)Observed the handsink located by the reach-in-cooler was blocked by two fans. A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) Corrective Actions: Both fans were removed to the side for easy accessibility to hand sink.

2-2D: .06(2)(g)Observed ice stored in the hand sink located by the ice machine A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Ice was removed from the handsink

6-1A: .04(6)(f)Observed turkey deli meat, chicken, ham, tomatoes, peperoni, and cheese cold holding above 41F in the prep cooler located across the oven. Observed a container of chicken wings cold holding above 41F in the reach-in-cooler. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC ( person in charge) had food employee add ice to the foods. PIC removed the containers of chicken wings to the walk-in-cooler

17D: .07(4)(b)Observed personal food items stored with restaurant foods in the reach-in-cooler located by the serving counter. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: PIC had food employees remove food items to an approved location

2-2B: .03(5)(j)1&2At the beginning of the inspection, observed food employee drink water from a water bottle that was not in a single use cup with a secure lid. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: PIC (person in charge) had food employee pour water in an approve beverage cup.

2-2B: .03(5)(j)1&2Observed multiple unapproved employee drinks on the shelf above the prep top cooler. Employees shall use an approved cup for drinks. THIRD REPEAT OF THIS PROVISION MAY RESULT IN PERMIT SUSPENSION. Corrective Actions: Drinks were relocated by the person in charge (PIC).

2-2D: .07(3)(a)Observed two hand sinks not supplied with soap (bar area and prep area). All hand washing sink shall be supplied with soap. Corrective Actions: Soap was supplied.

6-1A: .04(6)(f)Observed cold held food above 41F in the prep top cooler, salad cooler, reach in cooler by pizza oven, and walk in cooler. Food on the prep top cooler was left out during lunch rush. Food inside the walk in cooler was above 41F because the thermostat was covered by food creating a falsa reading. Cold held food shall be kept at 41F at all times. THIRD REPEAT OF THIS CODE PROVISION MAY RESULT IN PERMIT SUSPENSION. Corrective Actions: Food was discarded.

6-1B: .04(6)(f)Observed two containers of sauce hot holding below 135F. Hot held food shall be kept at 135F or higher. Corrective Actions: Food was discarded.

6-1D: .04(6)(i)Observed pizza on top of pizza over without a time stamp. PIC stated she moved it to the top of the oven for convenience. Food under time control shall be labeled according to their written procedures. Corrective Actions: PIC placed pizza back into pizza rack with 11:00 am to 3:00 time stamp.

16A: .06(1)(g),(h)Hand sink in the bar does not have hot water. Hand washing sinks shall be supplied with hot water for hand washing.