MELLOW MUSHROOM

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink reading 0ppm.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage (44F - Cold Holding); shredded cheese (45F - Cold Holding) in small reach in cooler on cook line,one used for vegans per manager, per manager maintenance had coolers pulled out from the wall and unplugged for repairs approximately 1.5 hours ago. Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket on server line reading over 400ppm, manager dumped out bucket. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station on cook line by pizza oven, operator corrected during inspection. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager not able to find any written procedures for pizza slices and ricotta cheese on time control on cook line.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitation buckets on cook line, next to beer walk in cooler, and at bar reading 0ppm. Repeat Violation

High Priority - Employee with infected sore/cut/burn/wound on hand, finger or wrist without a single-use glove over an impermeable cover such as a bandage, finger cot or stall covering the wound is handling food, clean equipment or utensils, or unwrapped single-service items. One server with a finger cot handling folding pizza boxes and handling clean cups.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. mozzarella (53F - Cold Holding) in container of water in top section of reach in cooler by pizza oven. No one is able to figure out why temperature is above 41F and per employee mozzarella was in cooler from last night.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mozzarella (53F - Cold Holding) in container of water in top section of reach in cooler by pizza oven. No one is able to figure out why temperature is above 41F and per employee mozzarella was in cooler from last night. ricotta (54F - Cold Holding) sitting in ice well on make line above ice, per employee cheese has been in well for a couple of hours, ice added and cheese moved to walk in cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Spray bottles of stain less still cleaner and sanitizer sorted with to go cups under counter at to go pick up area, bottles moved. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut lettuce (49F - Cooling, after 20 minutes 49F) in large plastic, covered, container in walk in cooler, per label and manager salad mix was made approximately 1 hour prior, covered removed. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash station at bar blocked by wire rack, rack moved. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitation buckets on cook line reading 100ppm.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2live flying insects around uncovered trays of pizza dough in make line, trays covered.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage 51F and beef 49F ,in flip top cooler, on front line, per manager stated that items have only been in cooler for 2 hours Manager took both items to walk in cooler Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. 1 bottle of windex and 2 bottles of sanitizer stored on shelf in to go area beside paper bags and sleeve of plastic tops. Manager moved bottles Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pizza sauce in walk in cooler in large covered round plastic container (88Fa¿¿ 30 minutes later 79F)

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. One photo copy

Basic - Stored food not covered. 2 live flying insects around uncovered trays of pizza dough in make line, trays covered. Corrected On-Site

Basic - Self-closing metering faucet does not provide water for at least 15 seconds. All hand wash sinks in both men's and women's bathroom.