Mellow Mushroom

At the beginning of the inspection, observed a food employee wearing gloves while cleaning dirty dishes at the dish machine. After placing dirty dishes on the rack, food employee then picked a trash can located by the dish machine and placed it on a roller. Food employee then removed clean dish rack from the dish machine, removed his gloves, put on fresh gloves and started wiping clean utensils with a cloth. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7) when switching between working with raw food and working with ready-to-eat food; 8) before putting on gloves; 9) after engaging in other activities that contaminate hands; 10) a second time when entering the kitchen from using the restroom. (P).

Observed two containers of commercial tomato sauce in a steamer located by the ice machine not reheated to 135F within the 2 hours. Ready-to-eat time/temperature control for safety food that has been commercially processed and packaged in a food processing plant, shall be heated to a minimum temperature of 135°F (57°C) within 2 hours. (P).

Observed two containers of cheese, a container of spinach dip, multiple containers of roma tomatoes, two containers of chicken wings, multiple containers of sausage, and multiple containers of ham cold holding above 41F in the walk-in-cooler. Walk-in-cooler held ambient air of 32.2F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P).

While facility was prepping for 11 AM service (when facility opens), multiple foods in the prep cooler and salad prep cooler that were to be on time control was in the process of being labeled. After an 1hr 14 mins into the inspection, observed foods in the prep cooler was not labeled and the foods in the salad prep reach in cooler was not labeled. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf).

Due to multiple violations, observed PIC (person in charge) does not have active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf).

Observed the interior of the microwaved located by the ice machine had accumulation of old debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf).

Observed the previous inspection report from 5/29/26 (score 82) was not posted into public view. The inspection report from 9/4/25 (score 86) was posted into public view instead. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C).

Observed chicken breast, raw steak, two containers of feta cheese, pepperoni, salami, american cheese cold holding above 41F in the salad/sandwhich prep cooler. Prep cooler held ambient air of 44F. Observed chicken wings, three containers of boneless chicken, and a container of meat balls cold holding above 41F in the reach-in-cooler located by the oven. Reach-in-cooler held ambient air of 35F. Observed multiple containers of the following foods, sliced grape tomatoes, cooked chicken wings, ground beef, sausage stored in the walk-in-cooler above 41F. Observed a container of chicken breast and ham cold holding above 41F in the walk-in-cooler. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P).

Observed lettuce, spinach, sliced tomatoes, and cheese in the salad/sandwich prep cooler on time control not labeled with the start and discard time. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf).

Observed avocados stored washed in the reach-in-cooler with stickers on them. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf).

Observed a food employee prepping spinach dip while wearing a watch and a bracelet. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C).

Observed salad/ sandwich prep cooler held ambient air of 44F. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections .05(1) and .05(2) or shall be discarded. (C) Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

Observed the back exit door propped open with out the air vent turned on. When windows or doors of a food service establishment are kept open for ventilation, the openings shall be protected against the entry of insects and rodents by: 1) 16 mesh to 1 inch screens; (C) 2) a properly designed and installed air curtain; (C) or 3) other effective means. (C).