MOUNTAIN MIKES PIZZA

Measured pizza (4 small sized pizzas) at 98F-112F at front buffet. Per employee, all pizzas was prepared and stored here about 30 minutes ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. OR [CA] 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. [COS] PIC decided to use TPHC (time as public health control) for pizza and will discard if there are any leftovers of pizza at the end of 4 hours from when it was taken out of temperature control. Measured macaroni salad and cheese at 44F at salad bar. [CA] PHFs held for dispensing in serving lines and salad bars may be maintained above 41°F, but not above 45°F, during periods not to exceed 12 hours in any 24-hour period only if the unused portions are disposed of at or before the end of this 24-hour period.

Observed flour on floors and in crevices around tiles in front of and inside walk in cooler and prep area. [CA] Regularly clean the floors and maintain in good condition.

*Repeat violation Observed back door of the facility partially open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.

*Repeat violation Observed new delivery items stored in front of hand wash sink near dish machine. Another hand wash sink available nearby. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.

Accumulation of dust and dirt on ceiling in food preparation area. [CA] Clean the ceiling and maintain in good condition.

Observed back door to the facility slightly propped open with a gap. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.

Measured cheese, chickpeas and pasta salad at 49F. Per employee, the items at the salad station were stocked 10 minutes before the inspection. Per PIC, the salad station cold holding unit might have been turned off. He turned the unit on. [CA] PHFs shall be held at 41°F or below or at 135°F or above. PHFs held for dispensing in serving lines and salad bars may be maintained above 41°F, but not above 45°F, during periods not to exceed 12 hours in any 24-hour period only if the unused portions are disposed of at or before the end of this 24-hour period.

Observed hand wash sink near dish machine is blocked with trash can in front. Second wash is available nearby. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Employee moved trash can away from the hand wash sink.