Mellow Mushroom

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Observed an employee cell phone stored on a shelf above a food prep table in the food prep area

The operator properly stored the cell phone. Corrected On-Site

Basic – Food stored on floor

Observed pizza dough and bread stored on the floor of the walk in freezer.

Basic – In-use ice scoop stored on soiled surface between uses

Observed the scoop for the ice machine stored in a metal bracket with surface rust.

Basic – Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles

Observed a sanitizer bucket stored on a shelf over bags of corn meal in the pizza prep area

The operator properly stored the sanitizer bucket. Corrected On-Site

Basic – Single-service articles improperly stored

Observed cardboard pizza boxes and to go containers stored on the floor in the dry storage area.

Basic – Single-service articles stored below soap or paper towel dispenser exposing the items to drips from people's hands

Observed single use paper napkins stored underneath the soap dispenser at the handwashing sink at the service station near the dining area.

High Priority – Raw animal food stored over or with unwashed produce

Observed raw shell eggs stored above limes in the walk in cooler

The operator properly stored the raw shell eggs. Corrected On-Site

Intermediate – Handwash sink does not have enough water pressure to properly wash hands

Observed low hot water pressure at the handwashing sink behind the bar. Repeat Violation

Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

Intermediate – Spray bottle containing toxic substance not labeled in the chemical storage area at the back of the kitchen.

Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink

Observed hot water temperature at the wait station near the kitchen at 88F

Observed hot water temperature behind the bar at 78F

Observed hot water temperatures in the men's and ladies restrooms used by employees at 85F. Repeat Violation