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Mellow Mushroom, located at 1880 GA-20, Conyers, GA 30013, received a score of 62 points out of a possible 100 points during their 10/19/2026 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
1-2A: .03(2)(a)-(n),(p)Due to multiple violations, observed PIC (person in charge) does not have active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)
Violation #2:
2-1B: .03(5)(c)At the beginning of the inspection, observed a food employee wearing gloves while cleaning dirty dishes at the dish machine. After placing dirty dishes on the rack, food employee then picked a trash can located by the dish machine and placed it on a roller. Food employee then removed clean dish rack from the dish machine, removed his gloves, put on fresh gloves and started wiping clean utensils with a cloth. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7) when switching between working with raw food and working with ready-to-eat food; 8) before putting on gloves; 9) after engaging in other activities that contaminate hands; 10) a second time when entering the kitchen from using the restroom. (P)
Corrective Actions: Food employee was coached on when to wash his hands. After being coached, food employee removed his gloves and washed his hands.
Violation #3:
4-2B: .05(7)(a)1Observed the interior of the microwaved located by the ice machine had accumulation of old debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)
Corrective Actions: During exit interview, PIC (person in charge) was asked to have an employee clean the microwave.
Violation #4:
5-1B: .04(5)(i)Observed two containers of commercial tomato sauce in a steamer located by the ice machine not reheated to 135F within the 2 hours. Ready-to-eat time/temperature control for safety food that has been commercially processed and packaged in a food processing plant, shall be heated to a minimum temperature of 135°F (57°C) within 2 hours. (P)
Corrective Actions: PIC was told to discard both the tomato sauce. While being told, PIC stirred the sauces and asked if sauces can be taken again. After checking, sauces were still not 135F. During exit interview, PIC was asked again to discard sauces.
Violation #5:
6-1A: .04(6)(f)Observed two containers of cheese, a container of spinach dip, multiple containers of roma tomatoes, two containers of chicken wings, multiple containers of sausage, and multiple containers of ham cold holding above 41F in the walk-in-cooler. Walk-in-cooler held ambient air of 32.2F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: PIC discarded the foods. ***THIRD REPEAT OF COLD HOLDING VIOLATION PERMIT SUSPENSDED. PERMIT WAS REINSTATED WHILE PIC WAS TRAINED ON PROPER COOLING METHODS*** REPEAT ON NEXT ROUTINE INSPECTION WILL RESULT IN RISK CONTROL PLAN.
Violation #6:
6-1D: .04(6)(i)While facility was prepping for 11 AM service (when facility opens), multiple foods in the prep cooler and salad prep cooler that were to be on time control was in the process of being labeled. After an 1hr 14 mins into the inspection, observed foods in the prep cooler was not labeled and the foods in the salad prep reach in cooler was not labeled. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf)
Corrective Actions: PIC labeled foods in the prep cooler with a start and discard time. While assess for time control, on the salad prep cooler, food employee labeled the two reach-in-cooler doors with a start and discard time. ***SECOND REPEAT OF VIOLATION. OBSERVATION ON NEXT ROUTINE INSPECTION WILL RESULT IN PERMIT SUSPENSION***
Violation #7:
13A: .02(1)(d)Observed the previous inspection report from 5/29/26 (score 82) was not posted into public view. The inspection report from 9/4/25 (score 86) was posted into public view instead. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C)
Corrective Actions: PIC was given the current inspection report to post.
Additional remarks:
Cold-Holding was assessed and incompliance unless noted in the temperature log.
Hot-Holding was assessed and incompliance unless note in the temperature log.
Ensure proper cooling methods are used for foods that are cooling down;
1. uncovered in walk-in-cooler
2. uncovered in reach-in-cooler
3. ice bath
Violation will be marked accordingly on next inspection.
Ensure all squeeze bottles are labeled.
Violation will marked accordingly on next inspection.
Ensure chipped tiles in the bar area and kitchen is replaced.
As per notes in inspection report from 5/29/26;
Suggested keeping walk-in-cooler door completely closed at all times.
Suggested installing a mesh in the walk-in-cooler.
Suggested having someone stop by the facility to check walk-in-cooler door.
Notes (page 3) from 5/29/26 inspection report was given to PIC.
According to PIC, walk-in-cooler door was replaced recently.
***THIRD REPEAT OF COLD CHOLDING VIOLATION. PERMIT WAS SUSPENDED AND REINSTATED WHEN PIC WAS COACHED ON PROPER COOLING METHODS. ***
***SECOND REPEAT OF TIME CONTROL VIOLATION. THIRD REPEAT WILL RESULT IN PERMIT SUSPENSION ON NEXT ROUTINE INSPECTION.
A FOLLOW UP WILL BE REQUIRED ON 10/29/26.
A REQUIRED ADDITIONAL ROUTINE INSPECTION WILL BE REQUIRED 60 DAYS TO 12 MONTHS AFTER THE FOLLOW-UP.
Delta trek/ ice bath/calibrated/ 32.2F
Thermapen/ice bath/calibrated/32
Fees will be charged accordingly for any violation which cannot be corrected on-site during inspection.
Repeat violations may result in permit suspension.
Corrections of violations during and after inspection does not change the inspection score.
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