MELLOW MUSHROOM

Observed several reach in coolers, to have gaskets with an accumulation of food debris and black build-up. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC to clean gaskets at the close of business and implement a cleaning schedule to ensure that they accumulation does not repeatedly occur.

Observed several reach in coolers, to have gaskets with an accumulation of food debris and black build-up. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC to clean gaskets at the close of business.

Observed the pre-rinse sprayer to be leaking water when not in use.

Good Repair. All physical facilities shall be maintained in good repair.

Note: PIC will place work order in to get pre-rinse sprayer repaired.

Observed several drink cups placed or/near food equipment. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: PIC voluntarily moved cups to a designated location during the inspection.

Observed several reach in coolers, to have gaskets with an accumulation of food debris and black build-up. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC to clean gaskets at the close of business.

Observed several drink cups placed or/near food equipment. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: PIC voluntarily moved cups to a designated location during the inspection.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Note: Observed TCS food in prep top and reach in cooler cold holding out of temperature (see temperature log). Manager informed and maintenance arrived during inspection to work on unit.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Note: Observed melted butter and beer cheese hot holding out of temperature (see temperature log). Manager reheated food to 169F and hot held.