MOUNTAIN MIKE'S PIZZA

Walk-in cooler fan covers and ceiling have accumulation of dust. [CA] Maintain fan covers clean to prevent contamination of open foods.

No food handler cards are provided; per PIC they have cards off-site. [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. Maintain a copy of the food handler cards on site for Specialist's review.

Frozen sausage at 29F is placed on bottom pizza oven for thawing. [CA] 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.

Front kitchen hand sink soap dispenser is missing; back hand sink is blocked by food cans. Per PIC, soap dispenser broke the day before. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Employee to discard food cans and make hand sink accessible.

1. Pizza prep table top well lid is removed. [CA] Place back top well lid to prevent unit from overworking. Maintain unit in good repair. 2. A soiled string is being used to pull the walk-in cooler door open. [CA] Provide proper handle for the walk-in cooler door and maintain in good repair.

2 CO2 tanks are not secured to a rigid structure. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.

Quaternary ammonium and chlorine test strips are not available for use to measure sanitizer concentration; both are used in facility. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Some recently washed utensils were stacked together on the utensil storage shelf. [CA] Air dry all clean utensils before staking them together.

There was no soap supply on the women's restroom handwash station. [CA] Refill the wall-mounted soap dispenser immediately. Until the wall-mounted soap dispenser is refilled/fixed, provide a pump-type soap dispenser. The facility manager provided a pump-type soap dispenser (COS).

Abundant drain flies were observed back by the janitorial and grease trap area. [CA] Conduct a pest control intervention and thorough cleaning on the janitorial, grease trap, and syrup storage areas.

Multiple wet/soiled wiping cloths were stored on the counters, sinks, and shelves. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).

CO2 tanks near water heater was not chained and secured. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.

Side the front salad bar area is not fully protected from a possible contamination. [CA] The sneeze guard should extend to the point of sale area to prevent any contamination.