MOUNTAIN MIKE'S PIZZA

Personal items stored on food storage shelves. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

Employees Food Handler Cards are not available for review. [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.

Opening on ceiling above dishwasher. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.

Heaving accumulation of food debris on pizza rack covers. [CA] Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Water temperature at the restroom hand sink measured at 72F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

Accumulation of grease on hood filters. [CA] Ventilation hood filters shall be maintained clean and in good repair.

Wiping cloths stored in a sanitizer solution measured 0ppm. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Observed food stains on the plastic covering surrounding pizza racks. [CA] Non-food contact surfaces shall be cleaned and sanitized of food residue.

Food safety certification is expired. [CA] Each food facility shall maintain at least one valid food safety certification. No food handler cards available for review. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment. Food handler card shall be available upon request.

In the back area, observed broken light above the warewashing machine. [CA] Ensure adequate lighting in food prep and equipment cleaning areas. In the back area, observed center light bulbs are not shielded. [CA] Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is unpackaged foods, clean equipment, utensils, linens, or unwrapped single use articles.

Measured chlorine at 0 ppm in the warewashing machine during active warewashing. [CA] Mechanical sanitization shall be accomplished using a concentration of 50-100 ppm chlorine, or as per manufacturer's specifications. [COS] Warewashing machine was primed on-site and chlorine measured at 100 ppm following active warewashing.

Observed several old rodent droppings in the following areas: - In the back area by canned foods - In the dining area, underneath the soda machine [CA] Eliminate rodent droppings and clean and sanitize affected areas. Premises of food facility shall be kept free from vermin.

Test strips not available on-site. [CA] Provide appropriate method for testing sanitizer concentration.

Observed hole in the ceiling above warewashing machine due to missing panel. [CA] Repair holes and close all gaps in the structure to prevent pest harborage.

Spray bottle containing bleach was not labeled. [CA] Working spray bottles shall be clearly labeled to indicate contents.

In the under counter refrigeration in the kitchen prep area, observed fridge gasket is broken. [CA] Replace fridge gasket to ensure refrigeration unit is kept securely closed and maintaining proper temperatures. Equipment shall be maintained in good repair. Observed latex glove boxes throughout facility. [CA] The use of latex gloves is prohibited in food facilities. Use nonlatex gloves approved for use in food facility such as nitrile, polyethylene or vinyl.

Restroom doors are not self-closing. [CA] Restroom doors shall be kept closed and equipped with a self-closing device.