Food Inspections

MELLOW MUSHROOM

Inpection Notes

11A Violation of Code: [511-6-1.04(6)(e)] Method for cooling chicken breasts is to remove cooked breasts from oven, place in large stainless steel bowl, cover in plastic wrap, and place in walk-in cooler to cool. Chicken temped 125-130F at 11:25 a.m. to 109-120F at 11:55 a.m.. At this rate, chicken will not cool from the required 135F to 41F within 6 hours where cooling must be rapid enough for the chicken to fall to 70F within 2 hours of the 6 hour cooling timeframe. COS- Chicken removed from bowls, set 1 layer thin on large sheet pans, and placed in walk-in freezer to cool within timeframe. Corrected On-Site. New Violation. 12C Violation of Code: [511-6-1.04(4)(m)] Numerous wiping cloths out on prep tables, cutting boards, and in the back pockets of food employees. Cloths used for wiping food contact surfaces must be stored submerged in sanitizing solution between uses. Strongly discourage allowing employees to keep cloths in back pocket since cloth cannot be used for cleaning food prep areas and discourages employee from proper handwashing practices by providing a incorrect substitute for employees to remove debris from hands. COS- Cloths removed from pockets and surfaces. Fresh cloths placed in sanitizing buckets for food contact surface use. Corrected On-Site. New Violation. 15A Violation of Code: [511-6-1.05(6)(a)] Duct tape substituting as a handle on warewashing machine needs replaced with handle that is durable, non-absorbent, and easily cleanable (does not trap or harbor debris and moisture). Recommend using replacement part from the manufacturer. New Violation. Remarks: Wash/Rinse 128F, Chlorine 100ppm Quat Wiping Buckets 200ppm

Back to Food Inspections