MOUNTAIN DELIGHTS

OBSERVED THE INSIDE TOP PORTION OF THE ICE MACHINE TO BE DIRTY TO SIGHT AND TOUCH. ALL EQUIPMENT MUST BE CLEANED OFTEN ENOUGH TO PREVENT BUILDUP OF ANY GRIME OR DEBRIS. DRAIN, CLEAN, AND SANITIZE ICE MACHINE BY EOB 3/26/26

OBSERVED A GALLON OF SPECTRACIDE BUG STOP SPRAY AND A CHEMICAL SPRAYER PUMP STORED DIRECTLY NEXT TO PACKAGED PRETZEL SALT IN THE BACK STORAGE ROOM. POISONOUS OR TOXIC MATERIALS MUST BE STORED IN A MANNER WHERE THEY CANNOT CONTAMINATE FOOD, EQUIPMENT, UTENSILS, ETC. CHEMICALS MUST BE STORED IN AN AREA AWAY FROM FOOD SERVICE ITEMS AT ALL TIMES. COS- EMPLOYEE MOVED INSECTICIDE AND SPRAYER TO A DESIGNATED LOCATION AWAY FROM FOOD SERVICE ITEMS.

OBSERVED SEVERAL CONTAINERS OF FOOD INGREDIENTS THAT WERE NOT LABELED WITH THE COMMON NAME OF FOOD. FOOD THAT IS REMOVED FROM ITS ORIGINAL PACKAGES FOR USE IN THE FOOD ESTABLISHMENT, SUCH AS FLOUR, SALT, SPICES, SUGAR, ETC. SHALL BE CLEARLY AND LEGIBLY IDENTIFIED, IN ENGLISH, WITH THE COMMON NAME OF THE FOOD.

MOST CURRENT INSPECTION REPORT NOT POSTED IN THE ESTABLISHMENT. THE MOST CURRENT INSPECTION REPORT MUST BE PROMINENTLY DISPLAYED IN PUBLIC VIEW AT ALL TIMES, WITHIN FIFTEEN FEET OF THE FRONT OR PRIMARY PUBLIC DOOR AND BETWEEN FIVE FEET AND SEVEN FEET FROM THE FLOOR AND IN AN AREA WHERE IT CAN BE READ AT A DISTANCE OF ONE FOOT AWAY.

OBSERVED ICE CREAM DIPPERS STORED IN BASIN OF WATER THAT MEASURED AT 71F. THE IN-USE ICE CREAM DIPPER MUST BE STORED IN RUNNING WATER OF SUFFICIENT VELOCITY TO FLUSH PARTICULATES TO THE DRAIN, OR IN A CONTAINER OF WATER IF THE WATER IS MAINTAINED AT A TEMPERATURE OF AT LEAST 135F AND THE CONTAINER IS CLEANED AT A FREQUENCY SPECIFIED UNDER DPH RULE 511-6-1.05(7)(b)3(vi).

OBSERVED HANDLE SCOOPS STORED IN THE FOOD THAT WAS IN CONTAINERS. HANDLES THAT ARE STORED IN THE FOOD MUST BE STORED WITH THEIR HANDLES ABOVE THE TOP OF THE FOOD AND THE CONTAINER.

OBSERVED RAW WOOD IN MAIN PART OF KITCHEN ABOVE PREP SINK, HAND SINK, AND 3 COMPARTMENT SINK. ALSO OBSERVED FOOD ITEMS STORED ON RAW WOOD SHELF/PALLET IN THE BACK STORAGE ROOM. SURFACES THAT ARE EXPOSED TO SPLASH, SPILLAGE, OR OTHER FOOD SOILING THAT REQUIRE FREQUENT CLEANING SHALL BE CONSTRUCTED OF A CORROSION-RESISTANT, NONABSORBENT, AND SMOOTH MATERIAL. SEAL RAW WOOD SURFACES WITHIN 10 BUSINESS DAYS.

NO TEST STRIPS AVAILABLE FOR THE QUAT SANITIZER THAT IS USED IN THE FACILITY. APPROPRIATE TEST STRIPS MUST BE ON-SITE TO ACCURATELY MEASURE SANITIZER CONCENTRATION. REPEAT VIOLATION.

OBSERVED SEVERAL SPOTS ON THE FLOOR IN THE KITCHEN TO BE IN DISREPAIR. SPOTS NOTED IN FRONT OF THE 3 COMPARTMENT SINK AND BY THE WINDOW IN THE KITCHEN AREA. FLOOR IN THE BATHROOM IS ALSO IN DISREPAIR. THE PHYSICAL FACILITY MUST BE KEPT IN GOOD REPAIR AT ALL TIMES. REPAIR OR REPLACE FLOORS WITHIN 60 DAYS.

OBSERVED THE FLOORS IN THE KITCHEN TO BE VISIBLY DIRTY WITH GRIME AND DEBRIS BUILDUP. PHYSCIAL FACILITY MUST BE MAINTAINED AND CLEANED OFTEN ENOUGH TO PREVENT BUILDUP OF GRIME AND DEBRIS.

STAFF OBSERVED TO USE THE SAME GLOVED HAND TO DO SEVERAL TASKS, INCLUDING SERVING ICE CREAM, TAKING CASH AT THE REGISTER, AND MOVING DISHES TO THE DISHWASHING SINK. STAFF NEEDS TO BE TRAINED IN PROPER GLOVE USAGE, AS GLOVES CANNOT BE USED FOR SEVERAL TASKS, GLOVES NEED TO BE REPLACED WITH ANY NEW TASK TOUCHING FOOD.

HANWASHING SINK HAS STEEL WOOL INSIDE THE BASIN, AND THE PREP SINK IS USED AS HANDWASHING SINK, AND ALSO HAD DIRTY DISHES IN THE BASIN. ALL SINKS ARE TO BE USED ONLY FOR THE PURPOSE DESIGNATED IN THE PLAN REVIEW. HANDWASHING SINKS CAN ONLY BE USED FOR HANDWASHING, AND MUST BE SUPPLIED AT ALL TIMES WITH SOAP, HAND TOWELS, AND HOT AND COLD WATER. PREP SINKS ARE TO BE USED ONLY FOR PREPARATION OF FOOD, AND 3 COMPARTMENT SINKS ARE TO BE USED ONLY FOR WAREWASHING. PLACE SIGNS TO DESIGNATE WHICH SINKS ARE TO BE USED FOR WHICH PURPOSE.

COUNTERTOP OVEN OBSERVED TO HAVE BUILDUP OF GREASE AND FOOD DEBRIS INSIDE. ALL COOKING EQUIPMENT MUST BE CLEANED SUFFICIENTLY OFTEN TO PREVENT BUILDUP OF ANY GRIME OR FOOD RESIDUE.

NO TEST STRIPS AVAILABLE WHICH MATCH THE SANITIZER USED. QUAT SANITIZER TESTED AT 200PPM, TEST STRIPS AVAILABLE ARE FOR CHLORINE SANITIZER

OBSERVED MANY COUNTERTOPS, THE HOOD SYSTEM, AND SEVERAL PIECES OF EQUIPMENT TO HAVE VISIBLE BUILDUP OF GRIME AND DEBRIS. ALL SURFACES IN THE FOOD SERVICE ESTABLISHMENT MUST BE CLEANED SUFFICIENTLY OFTEN TO PREVENT COLLECTION OF GRIME AND DEBRIS. CLEAN WITHIN 10 DAYS.

SEVERAL SPOTS ON THE FLOOR IN THE KITCHEN ARE WORN THROUGH, EITHER THROUGH AGE OR DAMAGE. ALL FLOORING IN THE ESTABLISHMENT MUST BE KEPT CLEAN AND IN GOOD, CLEANABLE CONDITION. THE CARPET BY THE BATHROOM IS VISIBLY SOILED. PROPERLY CLEAN TO MAINTAIN A SANITARY ENVIRONMENT OR REPLACE.

OBSERVED A DOMINO'S PIZZA BOX SITTING ON A PREP TABLE WHERE EMPLOYEE HAD BEEN EATING. EATING, DRINKING, AND USING TOBACCO MUST TAKE PLACE IN AN APPROPRIATE AREA WHERE CROSS-CONTAMIATION WILL NOT OCCUR.

HANDWASH SINK DOES NOT HAVE HOT WATER SUPPLY. OBSERVED BOTTLE OF DEGREASER IN THE HAND SINK ON ARRIVAL. HAND WASHING SINK MUST HAVE HOT WATER SUPPLY AT ALL TIMES AND MUST BE KEPT EMPTY TO PROMOTE EASY HANDWASHING.

COUNTERTOP OVEN OBSERVED TO HAVE EXTREME BUILDUP OF GREASE. OVENS MUST BE CLEANED SUFFICIENTLY FREQUENTLY TO PREVENT BUILDUP OF GRIME. OBSERVED MIXING MACHINE TO HAVE BUILDUP OF WHAT APPEARED TO BE OLD DOUGH. ALL COOKING OR PREP EQUIPMENT MUST BE COMPLETELY CLEANED AND SANITIZED FREQUENTLY. ALL EQUIPMENT TO BE CLEANED WITHIN 24 HOURS. ALSO OBSERVED ICE MACHINE TO HAVE A FOUL ODOR. ON INSPECTION MOLD AND OTHER GROWTHS WERE FOUND INSIDE THE MACHINE AND IN HARD TO REACH CRACKS. ALL ICE IS TO BE DISCARDED AND MACHINE IS TO BE FULLY CLEANED (DISASSEMBLE IF NEEDED) WITHIN 24 HOURS. OBSERVED ZERO CHLORINE IN SANITIZER BUCKET. PROPER CONCENTRATIONS OF SANITIZER MUST BE USED TO ENSURE PROPER SANITIZATION OF SURFACES.

OBSERVED LARGE STORAGE CONTAINER OF WHAT APPEARED TO BE FLOUR WITHOUT A LABEL. ALL FOODS REMOVED FROM THE ORIGNINAL PACKAGE MUST BE CLEARLY LABELED WITH THE COMMON NAME.

OBSERVED SEVERAL CANS OF RED BULL STORED IN THE BULK ICE MACHINE. ICE WHICH IS USED AS COOLANT FOR CANS OR OTHER FOODS CANNOT BE USED FOR CONSUMPTION. ALL ICE IS TO BE DISCARDED AND CANS ARE TO BE STORED IN AN APPROPRIATE PLACE.

BACK DOOR AND BATHROOM DOORS DO NOT SELF-CLOSE. ALL EXTERIOR DOORS AND BATHROOM DOORS MUST BE SELF CLOSING. INSTALL SELF-CLOSERS WITHIN 10 DAYS.

OBSERVED THAT THERE IS NO HOT WATER AT HAND SINK. HAND SINK MUST BE SUPPLIED WITH HOT WATER WITHIN 72 HOURS.

NO TEST STRIPS AVAILABLE FOR SANITIZER. TEST STRIPS MUST BE AVAILABLE ON SITE FOR ALL SANITIZERS USED IN THE ESTABLISHMENT.

OBSERVED BUILDUP OF GRIME UNDERNEATH EQUIPMENT AND IN CORNERS OF EQUIPMENT. ALL AREAS OF THE FOOD SERVICE ESTABLISHMENT MUST BE CLEANED FREQUENTLY ENOUGH TO PREVENT BUILDUP OF DEBRIS. ENTIRE FACILITY MUST BE CLEANED WITHIN 10 DAYS.

BACK STORAGE ROOM HAS DIRTY, UNKEPT CARPET IN THE ENTIRETY. CARPET MUST BE REPLACED WITH A CLEANABLE SURFACE TO MAINTAIN SANITARY CONDITIONS. IMPROPER MATERIAL USED ON WALLS AND CEILING OF STORAGE ROOM, ALL SURFACES MUST BE CLEANABLE IN A FOOD SERVICE ESTABLISHMENT.