MOUNTAIN MIKE'S BRANHAM

Facility is lacking quaternary ammonium sanitizer test strips. [CA] Test strips shall be provided to adequately measure the quaternary ammonium sanitizer concentration used during manual warewashing.

Ambient temperature in walk in cooler measured at 48F. Leak observed in walk in cooler. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Operator stated that work order has been placed.

Minor 1) In the salad bar: ranch dressing, blue cheese dressing, potato salad, and macaroni salad measured between 45-48F. Per operator, all food items were removed from temperature control at 11am. Operator stated that salad bar food items are replaced every 3 hours. Major 2) In the walk in cooler: shredded mozzarella cheese, ranch dressing, thousand island dressing, macaroni salad, garlic spread, and tomato sauce measured between 45-47F. Food items were stored in unit for more than 4 hours. [CA] Potentially hazardous foods shall be held cold at 41F or below. [SA] Salad bar items were relocated to the 2 door display cooler. Food items in walk in cooler were VC&D. TPHC form provided.

Facility is lacking a metal probe thermometer to measure internal food temperatures. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods

Gaps in ceiling and walls measuring greater than 1/4 inch. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.

1. Observed Vermin: Documented in the following areas: Rodent dropping observed on floors throughout kitchen area and in cabinet next to soda machine. 2. Photographs: Taken for documentation purposes. Yes 3. Supervisor Notified: Monica Huato. 4. Notification: The person in charge during inspection, Steven Weir, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider. Ensure all areas of rodent droppings are thoroughly cleaned and sanitized.

Observed approximately 10 small rodent droppings next to the water heater, and approximately 5-10 droppings on the floor left of the 3-compartment sink. [CA] Keep facility clear of rodents and droppings. *Repeat violation* See notes below.

At the salad bar: measured internal temperature of potato salad, pasta salad, cheese, and dressings to be 45 - 49F. Operator stated food had been held since 11am today (approximately 3 hours prior). [CA] Keep potentially hazardous foods at 41F and below or 135F and above. Alternatively use Time as a Public Health Control (TPHC) and clearly time-mark foods to be discarded before 4 hours.

Measured hot water at the 3-compartment sink to be 115F. [CA] Provide hot water (120F) at the 3-compartment sink.

Observed approximately 10-15 old rodent droppings in each of the following locations: 1) Left of the water heater 2) Under the handwash sink 3) Under the left compartment of the 3-compartment sink No other evidence of vermin was observed. [CA] Keep facility clear of vermin and droppings. A follow-up inspection will be conducted.