MOUNTAIN MIKE'S PIZZA

Multiple unchained CO2 canisters in the back dishwashing area. [CA] Gaseous canisters shall be secured to a rigid structure.

Various potentially hazardous foods, including uncanned olives, blue cheese dressing, ranch dressing, uncanned artichokes, chickpeas, cheese, mac salad, and potato salad measured between 44F and 46F while maintained in the countertop cold-hold inserts at the front service line. Per the owner, items had been relocated from the walk-in cooler to the front service line 1 hour prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] All PHF"s in the unit to be served or else discarded by 6:45PM (4 hours elapsed after initially being removed from the walk-in cooler). *Note: If refrigeration at the front service line is unable to maintain potentially hazardous foods at 41F or below, recommend subjecting all potentially hazardous food items (raw or cooked animal products, heat treated vegetables, sliced tomatoes, etc.) to time as a public health control. When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. Inquiries regarding time as a public health control may be emailed to maverick.chin@deh.sccgov.org

One employee lacks a valid food handler card. [CA] 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 after the date of hire.

Found 3 loose CO2 tank near back hand wash station. [CA] Secure CO2 tank to rigid structure to prevent any accidental discharge.

Lacking food safety certificate (FSC). Per operator, in process of obtaining FSC. [CA]Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

Found raw shell eggs stored above ready to eat foods in walk-in-cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Measured the following PHFs holding between 46F - 49F at cold insert at front service for less than 4 hours: shredded cheese, cheese, potato salad and macaroni salad. [CA] Maintain all cold PHFs held at or below 41F.

Observed unused peroxide sanitizer installed to the dispenser for the 3 compartment sink. Per operator, peroxide sanitizer is not used, and currently using a quaternary ammonium sanitizer. [CA] Ensure unused chemicals are discarded or properly stored away from food and food contact surfaces.

In the salad bar, measured shredded cheese, cottage cheese, blue cheese dressing, ranch dressing, olives, artichokes, chickpeas, macaroni salad, pasta salad, and potato salad between 46F and 52F. Per operator, salad bar was setup at 9:30am. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. Potentially hazardous foods held for dispensing in serving lines and salad bars may be held at 45F or below (up to 12 hours in any 24-hr period) but left-over must be discarded). [SA] Operator to serve potentially hazardous food items in the salad bar by 1:30pm, for a total of 4 hours from when removed from temperature control or discard.