MELLOW MUSHROOM PIZZA

OBSERVED FACILITY USING TPHC FOR CHEESE PIZZAS WITH NO TIME STAMP INDICATING TIME REMOVED FROM TEMPERATURE CONTROL OR DISCARD TIME.

C/A: If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;

COS: PIC STATED THEY WERE COOKED AND REMOVED FROM THE OVEN AT 11:06AM; TIME WAS WRITTEN ON STICKERS & STICKER MACHINE WAS FIXED TO DISPLAY TIME

OBSERVED HAND SINK NEAR BULK ICE MACHIN IN MAIN KITCHEN REACHING A MAXIMUM TEMPERATURE OF 82F

C/A: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet.

FACILITY HAS 10 DAYS TO CORRECT VIOLATION AND ENSURE WATER TEMPERATURE REACHES AT LEAST 85F

OBSERVED WINGS COLD HOLDING ABOVE 41F IN PREP TOP COOLER 2 IN MAIN KITCHEN. OBSERVED MEATBALLS COLD HOLDING ABOVE 41F IN PREP TOP COOLER IN MAIN KITCHEN. OBSERVED SPINACH COLD HOLDING ABOVE 41F ON TOP OF PREP TOP UNIT IN PIZZA PREP AREA IN MAIN KITCHEN.

C/A: ALL TCS FOODS SHALL BE MAINTAINED AT 41F OR BELOW

COS: WINGS AND MEATBALLS DISCARDED; SPINACH PLACED IN COOLER TO COOL

OBSERVED BEER CHEESE HOT HOLDING IN STEAM TABLE IN MAIN KITCHEN BELOW 135F

C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE

COS: BEER CHEESE REHEATED TO 156F @ 12:06PM

OBSERVED EXCESSIVE BUILD UP OF SLIME IN ICE MACHINE IN MAIN KITCHEN. OBSERVED FOOD DEBRIS ON PIZZA SLICERS AND PANS STORED AS CLEAN AND READY TO USE.

C/A: FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH AND FREE OFF ACCUMULATIONS

COS: PANS DISCARDED; PIZZA SLICERS PLACED IN WARE WASHING TO BE CLEANED AND SANITIZED.

EHS WILL FOLLOW UP ON 8/15/2025 TO VERIFY ICE MACHINE HAS BEEN CLEANED AND SANITIZED

OBSERVED 2 PACKAGES OF TEMPAH, ONE IN PREP TOP COOLER & ONE IN PREP TOP COOLER IN PIZZA PREP AREA, STORED FOR USE BEYOND MANUFACTURER'S EXPIRATION DATE. PIC STATED THEY HAD NEVER BEEN FROZEN. (EXP. JULY 9, 2025)

C/A: Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date

COS: FOOD DISCARDED

The following TCS foods were observed at above 41F(Ranch Dressing, Blue cheese dressing, garlic parmesan dressing, Ceasar dressing, romaine lettuce mix, honey ham) CA 511-6-1.04(6)(f) Cold TCS foods must be held at 41F or below. COS Manager discarded.

Observed foods prepped at ambient temperature were not cooled to 41F or below within 4 hours: pizza sauce. CA TCS foods must be cooled to 41F or below in 4 hours. PIC discarded sauce

Observed two wiping cloths buckets of quat sanitizer with the concentration registering at 0ppm CA The QUAT sanitizing solution the concentration should be between 200ppm-400ppm COS Manager prepared a sanitizing fresh bucket at 200ppm.

Observed dish machine was dispensing chlorine sanitizer below 50 ppm. [Tested at 0 ppm] CA: Dishmachine chlorine sanitizer range 50 ppm as manufacturer's instructions. Equipment must be washed at 3-compartment sink until dishmachine has been serviced. Facility must send dishmachine service invoice to elena.petra@dph.ga.gov.

Observed sanitizer equipment (at 3-compartment sink) was dispensing quat sanitizer below 200 ppm (tested at 0 ppm). CA: Sanitizer equipment must be service to dispensed quat sanitizer at 200 ppm as per manufacturer's instructions. Facility must add more sanitizer manually - until equipment has been serviced. Send copy of service invoice to health authority at elena.petra@dph.ga.gov.