MOUNTAIN MIKE'S BRANHAM

Observed gap greater than 1/4" at the bottom of the back door. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.

Pizzas on buffet line are placed out at 11am. They are then discarded at 2pm. Written procedures were not available. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC). Provided written procedures for PIC to complete.

Chlorine measured 0ppm in sanitizing 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).

Observed gap greater than 1/4" at the bottom of the back door. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.

Observed flies in the back preparation area and in the front service area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Ham and pineapple pizza measured within the temperature danger zone. Per PIC, the pizza was made at 11:30am. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Food will be discarded by 2pm (discarded during inspection). Minor - Combination pizza measured 131F. Per PIC, it was made at 11:30am. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Food safety certification/food manager certification was not available at time of inspection. [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.

Chlorine test strips were not available at time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Faucet at three compartment sink observed leaking. [CA] Repair plumbing fixture and maintain in clean and good repair.

1. Food safety certification was not available at time of inspection. [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. 2. Food handler card was expired for one employee and not available for second. [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.

Observed gap larger than 1/4 at the bottom of the screen door. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.