Inspection Report
Mellow Mushroom Pizza Bakers
1665 S STAPLEY DR MESA AZ 85204
FD-45424
Food Establishment - Eating & Drinking
Food Routine Inspection
4/2/2025
Not Participating
2
Completed
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: 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.
Violation #: 22
Description: Proper Cold Holding Temperatures
Comments:
Predefined Comment: 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.
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: 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.
Violation #: 23
Description: Proper Date Marking and Disposition
Comments:
3-501.17 - Priority Foundation: Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking. 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/4125/Food-SafetyOperator-Resources. Addl 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.
Violation #: 55
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
Predefined Comment: All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection.
6-201.13 - Core: Floor and Wall Junctures, Coved, and Enclosed or Sealed Addl 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.
Comments/Details
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.
| 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.