MELLOW MUSHROOM PIZZA BAKERS

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine Warning

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink as dump sink, observed tomatoes in bottom of sink in prep area Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several employee drinks above cold bar on cookline, employee drink on prep tables Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Jackets and hats stored on shelving with food in stockroom. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad cooler chicken wings (55F - Cold Holding); feta cheese (51F - Cold Holding); cut tomatoes (50F - Cold Holding); Pizza sauce 55F. Employee put items on ice to chill and put pizza sauce back in walk in cooler. Corrective Action Taken Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steamwell by pizza oven cheese sauce (119F - Hot Holding); Employee put in oven to reheat. Recheck 167F. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board by grill at reach in cooler soiled. Can opener blade soiled. Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Two bar tenders, Three cooks, one prep employee with no food manager present. Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 85F at bar hand sink. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Warning

Basic - No copy of latest inspection report available. Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over cut carrots and cabbage in walk in cooler. Unwashed lettuce over sauces and butter in walk in cooler. Warning

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Employee mixed water with pre mix, we drained it and reset it. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mozzarella (46F - Cold Holding); ground pork (46F - Cold Holding); cut tomato (45F - Cold Holding) cooked spinach 45F cold holding operator moved all items to walk in freezer to rapidly cool down operator called for repairs during inspection. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Sanitizer on clean prep table

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter installed placed on incorrect end of splitter. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On dry rack shelf

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Floor soiled/has accumulation of debris. Floors under equipment soiled

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment soiled

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On floor at bar operator moved it Corrected On-Site

Basic - Single-service articles improperly stored. Pizza boxes on floor

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Operator replaced buckets Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. #10 Can of tomato's Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomato's (46F - Cold Holding); mozzarella cheese (46F - Cold Holding); feta (46F - Cold Holding); cut lettuce (46F - Cold Holding). Operator moved all items to other coolers Warning

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ chelsie P, Tonise M Warning

Intermediate - No soap provided at handwash sink. Mens room soap does not dispense Warning

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Mean room and by make station in kitchen operator put c fold towels at locations Corrected On-Site Warning

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack and coat in ice well of bar area. Employee moved them Warning

Basic - Food not stored at least 6 inches off of the floor. In walk in freezer Warning