|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee drop a pizza cutter on the floor, pick it up with gloves on, and then return to kneading pizza dough. CDI: EHS instructed employee to wash hands and change gloves between processes such and cleaning and food prep. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bar dish machine running with 0 ppm chlorine. VERIFICATION REQUIRED to ensure is machine has been serviced.
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed PIC state that knifes and utensils used with TCS foods are washed after the lunch shift and at the end of the night. The night shift is longer than four hours. CDI: EHS educated PIC on washing utensils that are used with TCS foods every four hours by sending to dish washer or three compartment sink.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. REPEAT Observed build-up in the top part of the ice machine in some cracks and crevices. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
Yes |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed items cooling in walk-in cooler with plastic wrap, stacking, and lids. PIC stated it is Mellow Mushroom policy to cover everything. Food Code requires items to be cooled using appropriate methods. CDI: all items were uncovered to rapidly cool. Observed multiple items that did not meet proper cooling rates including but not limited to ground beef, sliced ham, tomatoes, lettuce, and steak. Items that did not cool properly were voluntarily discarded. VERIFICATION REQUIRED to ensure cooling system has been implemented. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT Observed items on prep top that were holding at 50F. Cooler had been switched off during cleaning. PIC stated nothing stays in that cooler overnight. All TCS foods were taken to the walk-in to quickly cool. Observed items on prep top #2 holding at temperatures above 45F. Items below in prep cooler were holding below 45F. Issue is due to the mixing of ambient air with product. Items were taken to walk-in to quickly cool. EHS recommended placing lids on prep tops during non-busy hours to ensure food is maintained at proper temperatures. VERIFICATION REQUIRED to ensure coolers are capable of holding foods at 45F or below. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one container of heavy cream without date label. CDI: PIC was not sure of when cream was opened. Voluntary discard. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf REPEAT Observed no cooling system in place and no knowledge of proper cooling methods. PIC stated that it is Mellow Mushroom policy to have all food items cooling and holding with plastic wrap or lids. Observed sliced tomatoes, sliced deli meats, sausage, ground beef, and chopped lettuce all cooling with tightly wrapped plastic and lids. Observed trash can sized container of pizza sauce cooling with tight fitting lid. Observed prepared items cooling in prep top units that are not designed for cooling. CDI: EHS educated PIC on proper cooling methods. VERIFICATION REQUIRED to ensure facility has grasped the concept of active cooling methods. EHS suggested separating pizza sauce into small containers or moving container to freezer to cool with the lids off while an employee periodically stirs sauce with utensil or ice wand. |