Mellow Mushroom

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed vodka sauce in the walk-in cooler of main kitchen cooling in a large container with no air ventilation. C/A: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; or (vii) Other effective methods. COS: Vodka sauce placed into smaller portions and placed on an ice bath.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black build up on the soda nozzles in server area. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Nozzles removed, cleaned, and sanitized.