Inspection Report

Business Name
Mellow Mushroom Pizza Bakers

Business Address
1665 S STAPLEY DR MESA AZ 85204

Permit Number
FD-45424

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
7/29/2025

Grade
Not Participating

Priority Violation
2

Inspection Status
Re-inspection required

Violations

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-501.114 (F1-2) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- On-site Generation. 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 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.

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding.

Addl 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.

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling. Addl 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

Violation #: 41

Description: Wiping Cloths; Properly Used and Stored

Comments:

3-304.14 - Core: Wiping Cloths, Use Limitation Addl 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.

Comments/Details

report emailed.Re-inspection scheduled for 8-11-2025. Informed facility GM onduty.
Predefined Comment: No County legal action will result from this inspection.

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: Major violation that directly contributes to increasing the risk of foodborne illness or injury (e.g. Food employees do not properly wash hands when required).
Priority Foundation Violation: Minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation. For example, hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required).
Core Violation: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.