MOUNTAIN MIKE'S PIZZA

Both back pizza prep cooler measured to have: -Diced chicken at 52F -Shredded cheese at 50F -Shredded mozzarella at 52F -Ham at 48F -Raw sausage at 45F -Raw ground beef at 49F -Mozzarella sticks at 49F -Chicken tenders at 49F -Potato wedges at 50F -White sauce at 52F Per operator, all items in reach in full containers were restocked about 1 hour ago after lunch rush and all items nearly empty are from 11:00AM. Per operator under the counter portion is from this morning. [CA] PHFs shall be held at 41°F or below for cold holding. [COS] Operator VC&D all PHFs in the under counter portion and PHFs not recently refilled in cold holding insert portion. Ham and raw sausage had been recently filed in the last hour and was placed into ice bath and back into unit. Facility shall no keep any PHFs in cooler below and all PHFs out for prep must be kept on ice bath. Ice bath was demonstrated to operator. Ice bath shall have ice and water that submerges mot of the sides of containers.

Compressed gas tank behind soda dispenser observed to be unsecured. [CA] Secure compressed gas tanks to rigid structure to ensure tanks cannot fall over.

Compressed gas tank observed to be unsecured. [CA] Secure compressed gas tanks to rigid structure to ensure tanks cannot fall over.

Gasket on walk in cooler observed to be detached from door. [CA] Repair gasket and maintain in good condition.

Sanitizer dispenser of 3-comp sink measured to dispense 50ppm chlorine. [CA] When manually sanitizing dishes ensure dishes are submerged in 100ppm chlorine for at least 30 seconds.

Handwash sinks in wine area and dough prep area missing paper towels. Handwash sink by back door observed to not have water. [CA] Provide easily accessible operable handwash sinks with warm water, soap, and paper towels for use at all times. [COS] Operator refilled handwash sinks with paper towels. Per operator back door handwash sink has a work order submitted and employees shall use dough prep area handwash sink while working in back area of kitchen.