Mellow Mushroom Pizza Bakers

Inspector's notes

Observed hand washing station next to the kitchen entrance without any available soap. Per PIC, the hand soap dispenser just ran out of soap. PIC restocked handwashing station with more hand soap at time of inspection. Corrective Action: Corrected at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided soap for handwash sink at time of inspection.

Inspector's notes

Observed at the back of the kitchen meat slicer with food debri between the blades on the equipment. Per PIC, the meat slicer was used and cleaned last night. PIC moved the slicer to the dish pit area to be washed, rinsed and sanitized. Corrected at time of inspection. All food-contact surfaces must be cleaned to sight and touch.

Inspector's notes

Observed at cooking area TCS and RTE food items inside cold holding units with an internal temperature ranging from 46-55*F. Per PIC the pepperoni, provolone cheese, spinach dip, meatballs, mozzarella and cooked chicken were from last night. PIC discarded all TCS items inside the two cold units at time of inspection. Corrective Action: Corrected at time of inspection. All TCS foods improperly cold held were discarded by PIC at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below.

Inspector's notes

Observed inside the cooking area two main prep tables and one reach in unit by the pizza area not holding proper temperatures for cold holding. All three cold holding units had an internal temperature ranging from 50-55*F. Per PIC, they were not aware of the units not working properly. PIC discarded all TCS food that was out of temperature from these three units at time of inspection. Re-inspection will occur on Monday September 14th. Corrective Action: Correct prior to re-inspection. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below.

Inspector's notes

Observed at bar area employee drinks and other personal belongings on top of items that were used for drink/cocktail prep. PIC removed all personal items and placed them at the designated area at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Please remove from the back room extra parts of equipment, unused equipment and personal items that are not used on the daily basis in relation with the operation of this establishment. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

observed soap dispenser at the ware washing hand washing station was empty. discussed with manager on duty soap dispenser was refilled at the time of inspection, Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the kitchen dishwashing equipment at 0ppm for sanitizer. checked temperature of the equipment, registered 134 deg f after several attempt by shift supervisor. manager has placed a service call. re-inspection scheduled for 11-7-2025. Corrective Action: Correct prior to re-inspection. also at the bar automatic under the cabinet low temp dishwasher, noted 0ppm for sanitizer. facility manager serviced/connected and primed the sanitizer line, chlorine at 50 ppm established for the bar dishwasher. please ensure the low temp dishwasher can maintain a 50 ppm for final sanitizing. facility has three compartment basins, connected to a Multiquat sanitizer line. suggested to run a manual final ware washing basin using the 200 ppm multiquat. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed at the pizza service station, pans of pepperoni, soft shredded cheese and marinara sauce at 55-59 deg f . all these three food categories placed in deep plastic tubs, discussed with manager on duty regarding the proper cold holding for the tcs food. manager removed all. see embargo. please ensure tcs food is kept at 41 deg f. also at one of the pizza station, smaller reach-in coolers, noted pans of portioned cooked sliced chicken and sliced portion beef at 49-53 deg f. pans overfilled. informed manager. all removed by manager. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed assorted various chemical filled spray bottles, all without an identification information. discussed with manager regarding a proper identification label. manager discarded all chemicals, refilled and labeled. Corrective Action: Corrected at time of inspection.

Inspector's notes

in the front oven pizza prep. station, noted a refigerator /reach-in prep. table in disrepair. ambient temperature at 78 deg f . per manager it was noted broken today upon opening. manager has placed a service call, awaiting repair company. Informed manager regarding the proper temperature requirement for food coolers for storing tcs food. (41Deg F). manager will contact sanitarian once unit repaired. meanwhile please utilize the adjacent food coolers maintaining 41 deg f . Corrective Action: Correct prior to re-inspection.

Inspector's notes

observed at the facility bar, 2 soda gun dispensers, noted one of the soda gun holsters missing a drainage tube. showed manager. manager will contact soda company. replacement drain tube to be ordered and installed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

checked wiping towel bar sanitizer in use. reading 0 ppm, for multi-quat. discussed the frequency of changing the sanitizer solution. bar manager removed discarded sanitizer. filled fresh sanitizer. quat ammonia t 200 ppm established. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed facility has a automatic dishwasher in the back room, checked machine for sanitizer. noted at 0 ppm. reviewed with facility manager regarding the proper dishwasher sanitizer requirement. manager attempted to place a service call. this facility has a manual ware washing basins. recommended to continue manual ware washing utilizing the site calibrated multiquat sanitizer till dishwashing equipment has been repaired/serviced. service company arrived. dishwasher was repaired during the inspection. Corrective Action: Corrected at time of inspection. 4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: observed in the back food prep. room, multiple knives placed on the magnetic boards with accumulation of food debris, organic build up. showed pic. discussed the frequency of food equipment cleaning. manager removed all knives, scrubbed and sanitized. also, manager wiped the magnetic knife holder with sanitized wiping cloth. Corrective Action: Corrected at time of inspection.

Inspector's notes

in the pizza prep. front food prep. area, noted cooked chicken wings at 49 deg f . noted assorted cut deli cheese, and other sliced cheese, plated of cheese dip and cut lettuce, portioned raw meat, meatballs, Ranch salad dressing, diced and cut tomatoes cut leafy green veggies, all at 49-54 deg f . showed facility manager. manager discarded tcs food. please monitor food temperatures. please ensure on site tcs food is kept at 41 deg f . use of a daily temp logs reviewed. see embargo Corrective Action: Corrected at time of inspection.

Inspector's notes

observed two sandwich coolers in the grill/front foodservice area. checked the food coolers. operating at 49-53 deg f . also noted the one on the right hand side of the pizza oven had no brackets inside. informed manager. manager will place a work order for the coolers. suggested to use for non-tcs food , bread, whole produce, juice as needed, till repaired/serviced. facility manager will notify the district sanitarian regarding the status of the repairs

Inspector's notes

Corrective Action: Corrected at time of inspection. observed on site kitchen back room dishwasher at 151 deg f on final cycle. also checked sanitizer concentration. noted at 0ppm. discussed with manager on duty. per manager water booster is reported for a service call. manager serviced/refilled the empty sanitizer line. chlorine at 50 ppm established. corrected Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection. in the front service cookline reach-in cooler, noted some pans of sliced deli ham, and salami, sliced cooked chicken pans overfilled, food temps at 45-48 deg f . discussed with kitchen staff. suggested to utilize smaller metal pans, insuring reach-in cooler top shelf pans are not overfilled. manager removed excess tcs food. 41 deg f established Corrective Action: Corrected at time of inspection.

Inspector's notes

in the facility main walk-in cooler, found some wrapped bags of deli ham sliced, without a use by date . also 2 pans of sliced salami without a use by date. mcesd use by date policy reviewed. manager affixed a use by date to all rt/tcs food pans. corrected. Corrective Action: Corrected at time of inspection.

Inspector's notes

some of the food prep. back room ceiling panels noted cracked and peelings. please ensure ceiling panels are smooth and easily cleanable opening in the ceiling panels. please. showed manager on duty. Corrective Action: Correct prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

observed soda guns at the bar having organic build up. showed pic. manager removed soda gun /holsters, all scrubbed and sanitized at the time of inspection. corrected

Inspector's notes

observed wiping cloth solution in use at the bar and the food prep. back kitchen at 0ppm. informed pic. manager drained and refilled sanitizer buckets. quat ammonia at 200 ppm established.

Inspector's notes

in the food prep. area, back warewashing/walk-in area, dry storage, noted some damaged ceiling panels, having holes and peeling/cracked. showed manager, please repair or replace.

Inspector's notes

observed pans of soft cheese and marinara sauce at 92 -116 deg f, informed manager. all removed. reheated at the time of inspection to 165 deg f . Corrective Action: Corrected at time of inspection.

Inspector's notes

observed deli meats, such as salami and soft mozzarella cheese portioned bags overfilled at 53 deg f. informed manager. manager spoke to kitchen staff. all reoved. please ensure rte/tcs is kept at 41 deg f

Core-6-201.16, C: Wall and Ceiling Coverings and Coatings***************some ceiling panel damage/hole observed near the warewashing area ceiling. manager will place a work order. Correct By: Correct Prior To Next Routine Inspection