Mellow Mushroom Pizza Bakers

EHS observed multiple protein items that expired on dates 5/23 and 5/27.

CA- EHS informed the PIC and her and an employee discarded the items.

511-6-1.04(6)(h) - Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) (h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition.

1. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is inappropriately marked with a date or day that exceeds 7 days . P

2. Refrigerated, ready-to-eat, time / temperature control for safety food prepared in a food service establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds 7 days. P

EHS observed gnats flying around in the bar area.

CA-PIC needs to make sure that they notify pest control about the gnat issue by the bar.

511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

EHS observed gnats flying around in the bar area. EHS received a complaint about a guest stating they were sitting near the bar and a fly got on his food and drink.

CA-PIC needs to make sure that they notify pest control about the gnat issue by the bar.

511-6-1.07(2)(k) - Insect Control Devices (C) (k) Insect Control Devices, Design and Installation.

1. Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device.

2. Insect control devices shall be installed so that:

(i) The devices are not located over a food preparation area; and

(ii) Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.

511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

EHS observed hot water at all 3 hand sinks in cook/prep area not reaching the required temp of 100 degrees Fahrenheit. EHS received a complaint on 3/28/24 that facility lacked hot water. Per PIC, hot water heater is to be replaced.

(c) Handwashing Sink Installation.

1. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. Pf

Informed PIC that an alternative must be created to wash hands. EHS informed PIC to heat water on flap top grill to create a temporary handwash station. EHS also informed PIC that hot water must be restored by 04/03/24 This must be corrected by 04/01/24

EHS observed facility's sinks lacking hot water through out facility. (See comments for hot water temps. The required temps for 3C sink is 110. Prep sink- 100 degrees Fahrenheit. Per PIC hot water heater must be replaced. EHS received a complaint on 3/28/24 about facility lacking hot water.

2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf

Informed PIC to use flat top grill to heat water to create hot water for 3C sink to wash dishes. PIC informed EHS that hot water works in the AM and that is the only time it is used and dishwasher is used for the remainder of the day.This must be corrected by 04/01/23

EHS observed left over sticker residue on plastic containers stored clean on wire shelving in prep area in main kitchen.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Informed PIC to ensure stickers are being removed from containers. This must be corrected by 04/09/24

EHS observed the FRP wall around WIC door not sealed properly or not in good repair

Informed PIC to have FRP wall replaced. This must be corrected by 04/01/24

EHS observed hot water at all 3 hand sinks in cook/prep area not reaching the required temp of 100 degrees Fahrenheit.

(c) Handwashing Sink Installation.

1. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. Pf

PIC adjusted hot water heater. This was COS.

Observed dumped ice in hand sink near pizza oven and make table in main kitchen area

o) Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

2. A handwashing facility may not be used for purposes other than handwashing. Pf

3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf

Informed PIC to ensure that hand sink is only being used for handwashing purposes. This must be corrected by 09/22/23

EHS observed facility's sinks lacking hot water through out facility. (See comments for hot water temps. The required temps for 3C sink is 110. Prep sink- 100 degrees Fahrenheit.

g) Capacity.

1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf

2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. Pf

PIC adjusted hot water temp on hot water heater. This was COS.

EHS observed facility's prep top lid for pizza toppings near pizza oven in cook/prep area unhinged and not in good repair. Prep top lid has to either be propped up or removed to access food items.

6. Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Informed PIC to have prep top lid either repaired or replaced. This must be corrected by 09/25/23

EHS observed REF in bar area for alcohol glasses with food debris and spillage.

2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Informed PIC to ensure that all non-food contact surfaces of equipment are cleaned at a frequency to avoid buildup. This must be corrected by 09/25/23

EHS observed iceberg lettuce mix (prepped 08/14/23) and grilled strips of chicken (prepped 08/13/23) not properly cooled withing the 4 hour time window. The temps were between 43-45 degrees Fahrenheit.

(d) Cooling.

1. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P

3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). P

4. Raw eggs shall be received and immediately placed in refrigerated equipment that maintains an ambient air temperature of 41°F (5°C) or less. P

PIC tossed both items and prepped more. This was COS.

EHS observed the following items in prep top cooler for salads near oven stored uncovered : Pre-cooked chicken wings, iceberg mix, romaine lettuce, and spinach.

iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

PIC placed covers on all food items. This was COS.