GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  MELLOW MUSHROOM PIZZA
Address:  2000 POWERS FERRY RD SE STE G-3
City:  MARIETTA Time In:  02 :  10 PM Time Out:  06 :  45 PM
Inspection Date:    09/09/2024   CFSM:   Nicolaos Panos (9/25)
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  1-12941C
Risk Factors are food preparation practices and employee behaviors most commonly reported to the Centers for Disease Control and Prevention as contributing factors in foodborne illness outbreaks. Public Health Interventions are control measures to prevent illness or injury. Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.
Last Score

90
Grade

A
Date

06/27/23
Prior Score

91
Grade

A
Date

08/22/22
CURRENT SCORE CURRENT GRADE
 
84
  
B
SCORING AND GRADING:     A=90-100    B=80-89    C=70-79    U≤69

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
(Mark designated compliance staus (IN, OUT, NA, or NO) for each numbered item. For items marked OUT, mark COS or R for each item as applicable.)

IN=in compliance    OUT=not in compliance    NO=not observed    NA=not applicable    COS=corrected on-site during inspection      R=repeat violation of the same code provision=2 points
Compliance Status COS R
1 IN OUT NA NO Supervision 4 points
  circle circle     1-2A. PIC present, demonstrates knowledge, performs duties circle circle
  circle circle circle   1-2B. Certified Food Protection Manager circle circle
2 IN OUT NA NO Employee Health, Good Hygienic Practices, Preventing Contamination by Hands 9 points
  circle circle     2-1A. Proper use of restriction & exclusion circle circle
  circle circle   circle 2-1B. Hands clean and properly washed circle circle
  circle circle circle circle 2-1C. No bare hand contact with ready-to-eat foods or approved alternate method properly followed circle circle
  4 points
  circle circle     2-2A. Management knowledge, responsibilities, reporting circle circle
  circle circle   circle 2-2B. Proper eating, tasting, drinking, or tobacco use circle circle
  circle circle   circle 2-2C. No discharge from eyes, nose, and mouth circle circle
  circle circle     2-2D. Adequate handwashing facilities supplied & accessible circle circle
  circle circle     2-2E. Response procedures for vomiting & diarrheal events circle circle
3 IN OUT NA NO Approved Source 9 points
  circle circle     3-1A. Food obtained from approved source circle circle
  circle circle circle circle 3-1B. Food received at proper temperature circle circle
  circle circle     3-1C. Food in good condition, safe, and unadulterated circle circle
  circle circle circle circle 3-1D. Required records: shellstock tags, parasite destruction circle circle
4 IN OUT NA NO Protection From Contamination 9 points
  circle circle circle circle 4-1A. Food separated and protected circle circle
  circle circle     4-1B. Proper disposition of returned, previously served, reconditioned, and unsafe food circle circle
  4 points
  circle circle circle   4-2A. Food stored covered circle circle
  circle circle circle   4-2B. Food-contact surfaces: cleaned & sanitized circle circle
 
Compliance Status COS R
5 IN OUT NA NO Cooking and Reheating of TCS Foods, Consumer Advisory 9 points
  circle circle circle circle 5-1A. Proper cooking time and temperatures circle circle
  circle circle circle circle 5-1B. Proper reheating procedures for hot holding circle circle
    4 points
  circle circle circle   5-2. Consumer advisory provided for raw and undercooked foods circle circle
6 IN OUT NA NO Holding of TCS Foods, Date Marking of TCS Foods 9 points
  circle circle circle circle 6-1A. Proper cold holding temperatures circle circle
  circle circle circle circle 6-1B. Proper hot holding temperatures circle circle
  circle circle circle circle 6-1C. Proper cooling time and temperature circle circle
  circle circle circle circle 6-1D. Time as a public health control: procedures and records circle circle
    4 points
  circle circle circle circle 6-2. Proper date marking and disposition circle circle
7 IN OUT NA NO Highly Susceptible Populations 9 points
  circle circle circle   7-1. Pasteurized foods used: Prohibited foods not offered circle circle
8 IN OUT NA NO Chemicals 4 points
  circle circle circle   8-2A. Food additives: approved and properly used circle circle
  circle circle     8-2B. Toxic substances properly identified, stored, used circle circle
9 IN OUT NA NO Conformance with Approved Procedures 4 points
  circle circle circle   9-2. Compliance with variance, specialized process and HACCP plan circle circle
GOOD RETAIL PRACTICES
(Mark the numbered item OUT, if not in compliance. For items marked OUT, mark COS or R for each item as applicable. R = Repeat Violation of the same code provision = 1 point)
Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.
Compliance Status COS R
10 OUT Safe Food and Water, Food Identification 3 points
  circle 10A. Pasteurized eggs used where required circle circle
  circle 10B. Water and ice from approved source circle circle
  circle 10C. Variance obtained for specialized processing methods circle circle
  circle 10D. Food properly labeled; original container circle circle
11 OUT Food Temperature Control 3 points
  circle 11A. Proper cooling methods used: adequate equipment for temperature control circle circle
  circle 11B. Plant food properly cooked for hot holding circle circle
  circle 11C. Approved thawing methods used circle circle
  circle 11D. Thermometers provided and accurate circle circle
12 OUT Prevention of Food Contamination 3 points
  circle 12A. Contamination prevented during food preparation, storage, display circle circle
  circle 12B. Personal cleanliness circle circle
  circle 12C. Wiping cloths: properly used and stored circle circle
  circle 12D. Washing fruits and vegetables circle circle
13 OUT Postings and Compliance with Clean Air Act 1 point
  circle 13A. Posted: Permit/Inspection/Choking Poster/Handwashing circle circle
  circle 13B. Compliance with Georgia Smoke Free Air Act circle circle
 
Compliance Status COS R
14 OUT Proper Use of Utensils 1 point
  circle 14A. In-use utensils: properly stored circle circle
  circle 14B. Utensils, equipment and linens: properly stored, dried, handled circle circle
  circle 14C. Single-use/single-service articles: properly stored, used circle circle
  circle 14D. Gloves used properly circle circle
15 OUT Utensils, Equipment and Vending 1 point
  circle 15A. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used circle circle
  circle 15B. Warewashing facilities: installed, maintained, used; test strips circle circle
  circle 15C. Nonfood-contact surfaces clean circle circle
16 OUT Water, Plumbing and Waste 2 points
  circle 16A. Hot and cold water available; adequate pressure circle circle
  circle 16B. Plumbing installed; proper backflow devices circle circle
  circle 16C. Sewage and waste water properly disposed circle circle
17 OUT Physical Facilities 1 point
  circle 17A. Toilet facilities: properly constructed, supplied, cleaned circle circle
  circle 17B. Garbage/refuse properly disposed; facilities maintained circle circle
  circle 17C. Physical facilities installed, maintained, and clean circle circle
  circle 17D. Adequate ventilation and lighting; designated areas used circle circle
18 OUT Pest and Animal Control 3 points
  circle 18. Insects, rodents, and animals not present circle circle
Person in Charge (Signature)   (Print)   Nicolaos Panos Date:    
Inspector (Signature)  
Follow-up: YES circle   NO circle
Follow-up Date:
Food Establishment Inspection Report Addendum
Violations cited in this report must be corrected within the time frames specified below, or as stated in the Georgia Department of Public Health Rules and Regulations Food Service Chapter 511-6-1, Rule .10 subsections (2)(h) and (i).
Establishment
MELLOW MUSHROOM PIZZA		 Permit #
1-12941C		 Date
09/09/2024
Address
2000 POWERS FERRY RD SE STE G-3 		City/State
MARIETTA GA		 Zipcode
30067
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cold Holding, Main Kitchen, appetizer prep cooler, Deli Meat, honey ham 48.0 ° F Cold Holding, Main Kitchen, appetizer prep cooler, Beef, cooked meatballs 42.0 ° F Cold Holding, Main Kitchen, appetizer prep cooler, Chicken, fresh mozzarella 41.0 ° F
Cold Holding, Main Kitchen, appetizer prep cooler, Dairy, caesar dressing 42.0 ° F Cold Holding, Main Kitchen, coolers, Ambient, appetizer prep cooler 41.0 ° F Cold Holding, Main Kitchen, coolers, Ambient, salad prep cooler 41.0 ° F
Cold Holding, Main Kitchen, coolers, Ambient, pizza prep cooler 41.0 ° F Cold Holding, Main Kitchen, salad prep coolers, Cheese, fresh feta 42.0 ° F Cold Holding, Main Kitchen, salad prep coolers, Tomatoes, sliced red 39.0 ° F
Cold Holding, Main Kitchen, salad prep coolers, Cut Leafy Greens, iceberg salad mix 39.0 ° F Cold Holding, Main Kitchen, salad prep coolers, Cut Leafy Greens, spring mix 38.0 ° F Cold Holding, Main Kitchen, salad prep coolers, Beef, raw ground meat 38.0 ° F
Cold Holding, Main Kitchen, salad prep coolers, Beef, raw beef steak 39.0 ° F Cooling, Main Kitchen, salad prep coolers, Cut Leafy Greens, romaine mix 1st temp @ 2:17pm 42*f- 50.0 ° F Cooling, Main Kitchen, salad prep coolers, Cut Leafy Greens, romaine mix 2nd temp@ 3:30 pm 46.0 ° F
Hot Holding, Main Kitchen, Steam Well, Cheese, beer sauce 167.0 ° F Hot Holding, Main Kitchen, Steam Well, Tomatoes, pizza marinara sauce 180.0 ° F Hot Holding, Main Kitchen, Steam Well, Dairy, butter 187.0 ° F
Cold Holding, Main Kitchen, pizza prep coolers, Vegetables, cooked onions & cooked mushrooms 42.0 ° F Cold Holding, Main Kitchen, pizza prep coolers, Deli Meat, honey ham - sliced 40.0 ° F Cold Holding, Main Kitchen, pizza prep coolers, Beef, cooked cut steak 40.0 ° F
Cold Holding, Main Kitchen, pizza prep coolers, Tomatoes, pizza marinara sauce 40.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Pork, pepperoni 42.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Chicken, baked wings 39.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Vegetables, cooked mushrooms 38.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Pork, ground sausage 39.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, dairy salad dressing, ranch, blue cheese 58.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, dairy salad dressing, caesar, garlic parmesan 61*f - 67.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Cut Leafy Greens, romaine mix 47.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Tomatoes, sliced red 44.0 ° F
Cooling, Main Kitchen, Walk in Cooler, Chicken, cooked wings 1st temp@2:17pm 66.0 ° F Cooling, Main Kitchen, Walk in Cooler, Chicken, cooked wings 2nd temp@4:27pm 39*f- 41.0 ° F Cooling, Main Kitchen, Walk in Cooler, Pork, c. ground sausage 1st temp @ 2:17 pm 54.0 ° F
Cooling, Main Kitchen, Walk in Cooler, Pork, c. ground sausage 2nd temp@4:27 pm 45.0 ° F Cooling, Main Kitchen, Walk in Cooler, Tomatoes, pizza marinara sauce 1st temp@2:25 pm 67.0 ° F Cooling, Main Kitchen, Walk in Cooler, Tomatoes, pizza marinara sauce 2nd temp@ 5:15 pm 67.0 ° F
Cooling, rear prep area, ice bath in reachin freezer, Tomatoes, pizza marinara sauce 3rd temp@6:00 pm 45*f- 52.0 ° F        
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
4-2B Violation of Code: [511-6-1.05(6)(n)] Observed two wiping cloths buckets of quat sanitizer with the concentration registering at 0ppm
CA The QUAT sanitizing solution the concentration should be between 200ppm-400ppm
COS Manager prepared a sanitizing fresh bucket at 200ppm.  Corrected On-Site.  New Violation.
6-1A Violation of Code: [511-6-1.04(6)(f)] The following TCS foods were observed at above 41*F(Ranch Dressing, Blue cheese dressing, garlic parmesan dressing, Ceasar dressing, romaine lettuce mix, honey ham)
CA 511-6-1.04(6)(f) Cold TCS foods must be held at 41*F or below.
COS Manager discarded.  Corrected On-Site.  Repeat Violation.
6-1C Violation of Code: [511-6-1.04(6)(d)] Observed foods prepped at ambient temperature were not cooled to 41*F or below within 4 hours: pizza sauce.
CA TCS foods must be cooled to 41*F or below in 4 hours.
PIC discarded sauce  Corrected On-Site.  Repeat Violation.
Person in Charge (Signature)    Date:  
Inspector (Signature) ELENA PETRA Date: 09/09/2024
Food Establishment Inspection Report Addendum
Violations cited in this report must be corrected within the time frames specified below, or as stated in the Georgia Department of Public Health Rules and Regulations Food Service Chapter 511-6-1, Rule .10 subsections (2)(h) and (i).
Establishment
MELLOW MUSHROOM PIZZA		 Permit #
1-12941C		 Date
09/09/2024
Address
2000 POWERS FERRY RD SE STE G-3		 City/State
MARIETTA GA		 Zipcode
30067
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
15B Violation of Code: [511-6-1.05(6)(d),(e)] Observed dish machine was dispensing chlorine sanitizer below 50 ppm. [Tested at 0 ppm]
CA: Dishmachine chlorine sanitizer range 50 ppm as manufacturer's instructions. Equipment must be washed at 3-compartment sink until dishmachine has been serviced. Facility must send dishmachine service invoice to elena.petra@dph.ga.gov.  New Violation.
15B Violation of Code: [511-6-1.05(6)(h),(i)] Observed sanitizer equipment (at 3-compartment sink) was dispensing quat sanitizer below 200 ppm (tested at 0 ppm). CA: Sanitizer equipment must be service to dispensed quat sanitizer at 200 ppm as per manufacturer's instructions. Facility must add more sanitizer manually - until equipment has been serviced. Send copy of service invoice to health authority at elena.petra@dph.ga.gov.  New Violation.
Remarks Idelia Ulmer, EHS was present for training purposes
Person in Charge (Signature)    Date:  
Inspector (Signature) ELENA PETRA Date: 09/09/2024
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