Mellow Mushroom

Inspector notes: Observed chemical bottle stored over ready to eat food on prep top table in main kitchen. CA: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. COS: Manager removed bottle.

Inspector notes: Observed chemical bottle stored at prep top cooler in main kitchen without a label. CA: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS: Manager put a label on the bottle.

Inspector notes: Observed meatballs thawing on top of oven in main kitchen area. CA: Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and...

Inspector notes: Observed dough uncovered on cart in main kitchen area. CA: ood shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination.

Inspector notes: Observed employee drinks stored above ready to eat food in main kitchen. CA:Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

Inspector notes: Observed lettuce, tomatoes, cheese, spinach, and spinach dip holding above 41F in the prep top cooler in the main kitchen. C/A: TCS foods shall be maintained at 41F or below when cold holding. COS: Discarded.

Inspector notes: Observed ceasar dressing holding above 41F on the counter top table in the main kitchen. C/A: TCS foods shall be maintained at 41F or below when cold holding. COS: Discarded

Inspector notes: Observed marinara sauce holding at 118F on the steam well in the main kitchen. C/A: TCS foods shall be maintained at 135F or higher when hot holding. COS: Marinara sauce reheated to 183F in the oven and placed back on the steam well.

Inspector notes: Observed pizza sauce in a large bin inside the walk-in cooler that was prepped at room temperature cooling at a rate that will not reach 41F within 4 hours. At 2:30 the sauce was 60F and at 3:30 the sauce was 60F. C/A: Food prepped at room temperature shall be cooled to 41F within 4 hours. COS: Pizza sauce placed in smaller containers in the freezer to cooler to rapidly cool to 41F.