MELLOW MUSHROOM

Observation: Observed residue accumulation on multiple soda nozzles.

Observation: Observed multiple TCS food items (sliced cucumbers, feta cheese, caesar dressing, garlic aioli) cold-holding above 41 degrees Fahrenheit in salad prep top cooler.

Observation: Observed dishmachine chlorine sanitizer at 0 ppm during use.

Observation: Observed multiple dented cans stored on shelf in dry storage area.

Observed significant ice build-up on boxes, doors, walls, ceiling and floor of walk-in freezer. The ice build-up on freezer door was found to be preventing the freezer door from closing fully at the time of the inspection. According to PIC, the gasket is scheduled to be replaced. Corrective Action: Discussed requirement with PIC for all equipment to be in good repair. PIC was able to remove ice from door to allow the door to fully close during inspection. The gasket for the freezer door is scheduled for replacement tomorrow. PIC will remove all ice and if ice-build up does not improve after gasket replacement, the walk-in freezer must be serviced by a licensed cooler technician and documentation will be required. The Health Department will recheck this in two weeks. Please call the office at (706)295-6316 to have cooler rechecked or with questions.

Observed used cleaning cloths on floor in main kitchen and debris and buildup under sink at drink service station.

Observed lack of chlorine test strips to accurately test the concentration of the dishwasher sanitizing solution. Corrective Action: PIC was given chlorine test strips at the time of the inspection and educated on testing frequency. PIC will order additional strips to place in a designated area. This will be rechecked by the Health Department.

Observed clean plates and bowls stored upright directly under air vent with significant dust build-up at salad and sandwich station. Corrective Action: Discussed proper storage of plates and utensils to protect from dust, splash or other contamination with PIC. PIC will designate employee to relocate plates and bowls under approved cover (stainless steel shelf) to prevent contamination.

Observed significant ice build-up on boxes, doors, walls, ceiling and floor of walk-in freezer. The ice build-up on freezer door was found to be preventing the freezer door from closing fully at the time of the inspection. According to PIC, the gasket is scheduled to be replaced. Corrective Action: Discussed requirement with PIC for all equipment to be in good repair. PIC was able to remove ice from door to allow the door to fully close during inspection. The gasket for the freezer door is scheduled for replacement tomorrow. PIC will remove all ice and if ice-build up does not improve after gasket replacement, the walk-in freezer must be serviced by a licensed cooler technician and documentation will be required. The Health Department will recheck this in two weeks. Please call the office at (706)295-6316 to have cooler rechecked or with questions.

Observed walls and ceiling in main kitchen in need of cleaning. Red sauce splatters were observed on ceiling in prep area. Significant dust build-up was observed in main kitchen over prep top coolers. Corrective Action: Discussed cleaning procedures and frequency with PIC. PIC will designate employee to clean ceiling and air vents in main kitchen. PIC will initiate regular cleaning schedule to implement in facility.

Observed areas of black build-up on ceiling tiles and surfaces in dish room. Air vent was observed to be blocked by containers drying. Corrective Action: Discussed proper ventilation for dish-room to prevent condensation build-up and mold growth with PIC. PIC will designate time to properly clean and address ceiling and walls of dish room. PIC will also discuss adding ventilation or fans to dish room. This will be rechecked by the Health Department in two weeks.

Observed multiple potentially hazardous TCS food items (salad dressing, wing sauces, shredded cheese, feta cheese, sliced cucumbers, macaroni and cheese, spinach and artichoke dip) cold-holding above 41 deg F in upper and lower portions of salad prep top cooler. Corrective Action: PIC was notified and all TCS food items stored in then unit greater than 4 hours were discarded. Discussed proper cold-holding temperatures and educated PIC on using TPHC for salad items until cooler is repaired. PIC contacted licensed cooler technician who arrived during the inspection to service the unit. PIC will contact the Health Department at (706)295-6316 to have the cooler rechecked once repaired.

Observed black build-up on the interior surfaces of ice machine on the third floor. Corrective Action: PIC was notified and educated on proper cleaning procedure and frequency. PIC will designate an employee to drain and properly clean ice machine. This will be rechecked by the Health Department.

Observed lack of ambient air temperature measuring devices in cold holding units (prep top and reach in coolers)in main kitchen. Corrective Action: Discussed requirement for ambient temperature measuring devices in equipment used for cold holding with PIC. Temperature measuring devices should be placed in a location to measure the air temperature in the warmest part of the mechanically refrigerated unit. PIC will place TMD in all cold holding equipment.

Observed lack of chlorine test strips to accurately test the concentration of the dishwasher sanitizing solution. Corrective Action: PIC was given chlorine test strips at the time of the inspection and educated on testing frequency. PIC will order additional strips to place in a designated area. This will be rechecked by the Health Department.

Observed potentially hazardous TCS food item (cooked chicken wings) cold holding above 41 deg F in prep top cooler. The chicken wings were observed to be filled above the top of the container. Corrective Action: Discussed cold-holding with PIC and not filling containers above the top of the container. The chicken wings were found to be in the unit for greater than 4 hours and were discarded. PIC to educate food service employees on not over-filling containers.