MELLOW MUSHROOM PIZZA

Observed no hand soap at bar hand sink in front service are. Observed soap dispenser not functioning at front service hand sink near soda machine. C/A-Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS- Batteries placed in soap dispenser in FS hand sink. Soap placed at bar hand sink

Observed no paper towels at FS bar hand sink. C/A-Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels COS- Paper towels placed at fs bar hand sink

Observed 3 chemical spray bottle (degreaser, sanitizer, water) not labled on mop area storage rack. Observed chemical spray bottle (sanitizer) in dishware area not labeled. Observed chemical bottle on fs counter top (unknown) not labeled. C/A-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. Pf

COS- All bottles labeled, unknown bottle discarded.

Observed two containers of cooked chicken wings, tightly covered, in WIC in main kitchen. Wings #1 tempted at 3:05 at 53F and again at 4:00 at 53F. Wings #2 tempted at 50F at 3:05 and again at 50F at 4:00. C/A-Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less COS- Wings were uncovered and placed in WIF for rapid cooling

Observed no paper towels at hand sink in FS area by patio. COS- PIC placed paper towels at hand sink C/A-Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels;

Observed sanitizer buckets sitting inside hand sink in FS area x2. C/A- A handwashing sink shall be maintained so that it is accessible at all times for employee use. 2. A handwashing facility may not be used for purposes other than handwashing. COS- Sanitizer buckets removed from hand sink

Observed knife in crevice of prep top 4 unit in FS area. C/A- During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a COS-Knife removed from crevice and placed to be washed and sanitized