MOUNTAIN MIKE'S PIZZA

Employees lack Food Handler's Card. [Corrective Action] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of af[ter the date of hire.

The CO2 tanks at the upstairs room was observed not secured to a rigid structure. [Corrective Action] Secure the pressurized cylinder to a rigid structure.

Observed chicken wings defrosting at room temperature. [Corrective Action] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

1. Lack of hot water at the handwash sink behind the cash register. The supply knob was turned off due to water leaking. [Corrective Action] Ensure hot water is provided at handwash sinks at a minimum temperature of 100 degrees Fahrenheit. Repair the faucet. 2. Hot water was turned off at the 3 compartment sink due to a leak. Employees would turn on the hot water at the supply knob when needed. [Corrective Action] Repair the faucet.

Wiping cloths are not stored in sanitizer bucket. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Macaroni salad and potato salad on salad self service station measured at 49F. Per PIC, food was placed in salad fridge this morning. Less than 4 hours. Observed fridge was unplugged. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC plugged in fridge and fridge cooled food to 41F.

Hand wash sink at the back next to 1 compartment sink is blocked with 3 beer tower drip trays. Per employee, drip trays are placed there for drying. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Dry drip trays at 3 compartment sink drainboard.

Missing test strip to test sanitizer concentration. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Spray bottle with blue chemical at hand wash sink is not labeled. [CA] Chemicals once removed from original container shall be labeled with common name.

Employee turned off hot water faucet for hand wash sink near prep table. Per employee, faucet was leaking. [CA] Repair leakage and ensure hand wash station provides warm water for hand washing.