Premises Information


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Name

MELLOW MUSHROOM #139

Address

14835 BALLANTYNE VILLAGE WY

STE 150

City/State/ZIP

CHARLOTTE

28277

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

7/25/2024

Final Score @ Grade

General Comments

Person-in-Charge states multiple pieces of cold holding equipment to be slated for repair or replacement, and are currently working to hold at 41F or lower through the manual addition of Freon on a monthly basis. A work order for Freon to be added was made during inspection, and technician is scheduled to arrive within the day. However, new lowboy unit was also observed holding TCS foods above 41F. Though the PIC voluntarily discarded items out of compliance for cold holding, EHS will make a return visit to verify the status of equipment and that items held cold are either in compliance at 41F or lower, or placed properly on TPHC. PIC is encouraged to maintain vigilance over the items in cold holding, and executing corrective action when necessary. EHS advises staff not to load above the fill line in containers at fliptops or fill lowboys in a manner that compromises air flow. If items cannot be kept at or below 41F in cold holding, alternate method of TPHC should be utilized. PIC is encouraged to reach out with any questions or concerns.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
22	1.50	Proper cold holding temperatures	No	No	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS items above 41F in cold holding at multiple locations. PIC voluntarily disposes of TCS foods above 41F; VR still required. See comment. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
43	0.50	In-use utensils: properly stored	Yes	No	No	3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed 4 knives stored with blades wedged into the gap of prep-tops. CDI- Employee removes knives to warewashing station. Do not store knives between countertops. (-.05)
49	0	Non-food contact surfaces clean	No	No	No	4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of debris on top of chemical dish machine. Increased cleaning frequency is recommended. (-0)