Mellow Mushroom

Approved thawing methods used — Inspector Note: Observed meatballs thawing on top of oven in main kitchen area. CA: Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF. COS: Meatballs put under running water.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed dough uncovered on cart in main kitchen area. CA: ood shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employee drinks stored above ready to eat food in main kitchen. CA:Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

Toxic substances properly identified, stored, used — Inspector Note: Observed chemical bottle stored at prep top cooler in main kitchen without a label. CA: 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. COS: Manager put a label on the bottle.

Toxic substances properly identified, stored, used — Inspector Note: Observed chemical bottle stored over ready to eat food on prep top table in main kitchen. CA: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. COS: Manager removed bottle.