MELLOW MUSHROOM PIZZA

Adequate handwashing facilities supplied & accessible — Inspector Note: 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

Time as a public health control: procedures and records — Inspector Note: 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