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Facility: Mountain Mike's Pizza
Address: 509 Pacheco Blvd, Los Banos, CA

The most recent inspection of this food facility resulted in a rating of
Good (Total Points: 0.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 1-29-2019: Good (Total Points: 0.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
1-29-2019 No violations were noted during this inspection. 0.00 This food facility currently meets California Retail Food Code requirements, and is authorized by the Merced County Division of Environmental Health to be open for business. The permit is issued to the current business owner of record and is non-transferable. All previous violations have been corrected. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS


Rating on date 1-15-2019: Unsatisfactory - reinspection required (Total Points: 16.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
1-15-2019 The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192.1, 114193, 114193.1, 114195, 114197, 114199, 114201, 114269) 4.00 All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. 1) FLOOR SINK/DRAIN UNDERNEATH THE SALAD BUFFET: Mold/slime/debris accumulation inside the floor sink. Clean.

2) ICE MACHINE: Ice machine's white pvc drain pipe was repaired to be draining from above the rim of the mop sink. The air gap was approximately 1/4 inch - 1/2 inch. The pipe was re-adjusted to be approximately 1-2 inches above the rim of the mop sink but because of the angle of the drain pipe, water dripped down the pipe and leaked onto the floor. Repair the ice machine drain pipe to sit at least 1 inch above the top of the mop sink and to not cause water leakage onto the floor.

3) MOP SINK: Rusty/corroded center vacuum breaker. Replace.

4) MOP SINK: The hot water handle was leaking when the water was turned on. Repair or replace.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
1-15-2019 Additional information provided to facility operators 0.00 Excerpts from California Health and Safety Code, Division 104 (Environmental Health), Part 7 (California Retail Food Code), sections 113700 through 114437. NEW WALK-IN REFRIGERATION UNIT INSTALLATION: If you are planning to install a new walk-in unit, plans and fees must be submitted to our office for review prior to any construction. Contact Shannon Warkentin (209) 381-1082 or swarkentin@co.merced.ca.us for requirements.

PIZZA BUFFET TABLE: Some pizza trays were observed to be sitting beyond the dimensions of the table causing some pizza slices to be cooler and outside the heat source. Keep pizzas within the table dimensions or obtain a larger table. If replacing, submit equipment specifications for the new unit to our office for review and approval prior to purchase.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
1-15-2019 Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.1, 114099.2, 114099.3, 114099.4, 114099.5, 114099.6, 114099.7, 114101, 114101.1, 114101.2, 114103, 114107, 114125) 4.00 Provide a sink with at least 3 compartments with 2 integral metal drainboards. The sink compartments and drainage facilities shall be large enough to accommodate the largest utensil or piece of equipment to be cleaned therein.

Clean the utensils in one of the following ways:

(1) Manual warewashing shall be accomplished by using a 3-compartment sink where the utensils are first pre-cleaned, then washed, rinsed, sanitized, and air dried. The temperature of the washing solution shall be maintained at not less than 100°F or the temperature specified on the cleaning agent manufacturer's label instructions. The utensils shall then be rinsed in clear water before being immersed in a sanitizing solution. Manual sanitization shall be accomplished in the final sanitizing rinse by one of the following:
(a) Immersion for at least 30 seconds where the water temperature is maintained at 171°F or above.
(b) The application of sanitizing chemicals by immersion, manual swabbing, or brushing, using one of the following solutions:
(1) Contact with a solution of 100 ppm available chlorine solution for at least 30 seconds.
(2) Contact with a solution of 25 ppm available iodine for at least one minute.
(3) Contact with a solution of 200 ppm quaternary ammonium for at least one minute.
(4) Contact with a solution of ozone that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations and that is generated by a device located onsite at the food facility that meets all of the requirements of 114099.6.
(c) Other methods approved by the enforcement agency.

(2) Mechanical machine warewashing shall be accomplished by using an approved machine installed and operated in accordance with the manufacturer's specifications. Soiled items to be cleaned in a warewashing machine shall be loaded in racks, trays, or baskets or onto conveyors in a position that exposes the items to the unobstructed spray during all cycles and allows the items to drain. Mechanical sanitization shall be accomplished in the final sanitizing rinse by one of the following:
(a) By being cycled through equipment achieving a utensil surface temperature of 160°F or above.
(b) The mechanical application of sanitizing chemicals by pressure spraying methods using one of the following:
(1) Contact with a solution of 50 ppm available chlorine solution for at least 30 seconds.
(2) Contact with a solution of 25 ppm available iodine for at least one minute.
(3) Contact with any chemical sanitizer that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations when used in accordance with both the sanitizer manufacturers use directions and the machine manufacturer's specifications.

Provide testing equipment and materials to adequately measure the applicable sanitization method.
SANITIZER TESTING STRIPS: Provide chlorine sanitizer testing strips to measure the sanitizer concentration at the dishwashing machine. The dishwashing sink uses quaternary ammonium sanitizer and test strips to measure that sanitizer concentration was available. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
1-15-2019 The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114065, 114067, 114069, 114175, 114143, 114257, 114259.2, 114266, 114268, 114268.1, 114271, 114272) 4.00 All food facilities shall be kept clean, fully operative, and in good repair. Floor surfaces in all areas in which food is prepared, packaged or stored, where any utensil is washed, where refuse or garbage is stored, where janitorial facilities are located, and in all restrooms and hand washing areas shall be smooth and of durable construction and made from non absorbent material that is easily cleanable.

Each permanent food facility shall be fully enclosed in a building consisting of permanent floors, walls, and an overhead structure that meets minimum standards. Food facilities that are not fully enclosed on all sides and that are in operation on January 1, 1985, shall not be required to meet the requirements of this section until the facility is remodeled or has a significant menu change or a change in its method of operation. Full enclosure is not required for dining areas and certain other areas when approved for outdoor food services.
1) DOUGH ROOM: Discolored/stained ceiling panels. The panels appear to have been cleaned but stains still remain. Replace the panels.

2) ROOM STORING THE USED APRONS AND WIPING CLOTHS WAITING TO BE LAUNDERED: Mold accumulation on the surrounding walls. Clean and paint to provide a smooth, easily cleanable, nonabsorbent surface.

3) CORNER WALL ACROSS THE DISHWASHING SINK: Corner strip has cracked in several places and some parts are missing causing the 2 FRP pieces to pull away from the walls. Replace the corner strip and secure the loose panels.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
1-15-2019 All utensils and equipment shall be fully operative, clean, and in good repair. (114115, 114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114143, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114175, 114177, 114180, 114182) 4.00 Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other debris accumulations.

Keep all food facilities, and all utensils, display cases, windows, counters, shelves, tables, refrigeration units, sinks, dishwashing machines, and other equipment or utensils used in the storage, preparation, sale, service, and display of food, clean, fully operative, and in good repair.

The non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment shall be reassembled so that food-contact surfaces are not contaminated.
1) 3-DOOR PIZZA TOPPINGS PREP REFRIGERATOR: 3 cracked/deteriorated black gaskets/seals around the doors. The gaskets were to be replaced in August 2017. Replace the gaskets (do not repair). Employee stated there may be a new unit soon. If a new unit will be installed, unit must be commercial grade. You may submit the equipment specifications to our office for review prior to purchase. (Proof of correction was submitted to office on 3/1/19)

2) WALK-IN REFRIGERATOR: Dried debris accumulation on the floor between the beer kegs and underneath shelving. Deep cleaning required.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS


Rating on date 12-04-2018: Unsatisfactory - reinspection required (Total Points: 18.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
12-04-2018 The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114065, 114067, 114069, 114175, 114143, 114257, 114259.2, 114266, 114268, 114268.1, 114271, 114272) 2.00 All food facilities shall be kept clean, fully operative, and in good repair. Floor surfaces in all areas in which food is prepared, packaged or stored, where any utensil is washed, where refuse or garbage is stored, where janitorial facilities are located, and in all restrooms and hand washing areas shall be smooth and of durable construction and made from non absorbent material that is easily cleanable.

Each permanent food facility shall be fully enclosed in a building consisting of permanent floors, walls, and an overhead structure that meets minimum standards. Food facilities that are not fully enclosed on all sides and that are in operation on January 1, 1985, shall not be required to meet the requirements of this section until the facility is remodeled or has a significant menu change or a change in its method of operation. Full enclosure is not required for dining areas and certain other areas when approved for outdoor food services.
1) FLOOR NEAR PIZZA OVEN: 6 heavily deteriorated/cracked/broken tiles. Replace. If replacing with the same tiles then no preapproval is required. If replacing with different tiles, preapproval is required so submit information to our office prior to installation.

2) DOUGH ROOM: Discolored/stained ceiling panels. Clean.

3) DOUGH ROOM: Discolored/stained walls, especially near the large mixer. Clean.

4) ENTRANCE INTO DOUGH ROOM: Peeling paint/chipped wood surfaces on the wood door frame. Repaint.

5) WALL ABOVE THE DISHWASHING SINK: Mold accumulation. Clean.

6) FLOOR BELOW THE DISHWASHING SINK: Dried debris accumulation. Deep cleaning required.

7) ROOM STORING THE USED APRONS AND WIPING CLOTHS WAITING TO BE LAUNDERED: Mold accumulation on the surrounding walls. Clean and paint to provide a smooth, easily cleanable, nonabsorbent surface. Moisture may be coming from the large pile of used linen.

8) CORNER WALL ACROSS THE DISHWASHING SINK: Corner strip has cracked in several places and some parts are missing causing the 2 FRP pieces to pull away from the walls. Replace the corner strip and secure the loose panels.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
12-04-2018 Food shall be stored in an approved manner, in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069) 2.00 Provide adequate and suitable space for the storage of food. Store food at least 6 inches off the floor. Store bulk food not stored in original packaging in containers identifying the food by common name. Food shall not be stored in locker rooms, restrooms, dressing rooms, refuse areas, or mechanical rooms; under open stairwells; under lines on which water has condensed; under leaking water lines, including leaking automatic fire sprinkler heads: or under sewer lines that are not shielded to intercept potential drips.

Only prepackaged nonpotentially hazardous food or uncut produce may be displayed or sold outdoors by a food facility if outdoor displays have overhead protection that extends over all food items, and if all food items from the outdoor display are stored inside the fully enclosed food facility at all times other than during business hours.

Products that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-use articles. All returned or damaged food products and food products from which the label has been removed shall be separated and stored in a separate area and in a manner that shall prevent adulteration of other foods and shall not contribute to a vermin problem.



WHITE FLOUR BIN: Label the container. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
12-04-2018 Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom. (113953.5)

No smoking signs shall be posted in food preparation, food storage, and warewashing areas. (113978)

Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (114075)

Any food facility constructed before January 1, 2004 without public toilet facilities shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided. (113725.1, 114276, 114381 (e))
2.00 Post permit in a conspicuous place (It is recommended that the permit be in customer view.). Post a notice advising patrons that a copy of the most recent routine inspection report is available for review by interested parties. Keep a copy of the most recent health inspection report at the facility for customer review purposes.

Post and maintain a legible and conspicuous sign in each toilet room directing attention to the need to thoroughly wash hands after using the toilet.

Post and maintain a legible "No Smoking" sign in food preparation, food storage, and utensil washing areas.

WOMEN'S RESTROOM: Replace the missing handwashing sign. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
12-04-2018 Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft.; establishments offering on-site food consumption. (113953, 113953.1, 113953.2, 114250, 114250.1, 114276) 2.00 Provide clean toilet facilities in good repair. Provide permanently installed toilet tissue dispenser(s) in all toilet facilities. Provide handwashing facilities within or adjacent to all toilet facilities. Soap shall be provided in dispensers at, or adjacent to, handwashing facilities. Single-use sanitary towels in dispensers or hot-air blowers shall be provided at handwashing facilities.

Customer restrooms are required for food facilities of more than 20,000 square feet if they were constructed after July 1 1984, and also applies to facilities of any size that were constructed after January 1, 2004 where there is onsite consumption of food. A "take-out only" food facility, with no seating indoors or outdoors, may not be required to provide customer restrooms. Check with the Division of Environmental Health and with the appropriate Planning Department before removing or restricting access to customer restrooms.
1) WOMEN'S RESTROOM: Replace the missing toilet paper dispenser in the handicap stall.

2) WOMEN'S RESTROOM: Secure the loose toilet paper dispenser in the first toilet stall.

3) WOMEN'S RESTROOM: Dust accumulation on the fan cover in the ceiling. Clean.

4) MEN'S RESTROOM: Dust accumulation on the fan cover in the ceiling. Clean.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
12-04-2018 Additional information provided to facility operators 0.00 Excerpts from California Health and Safety Code, Division 104 (Environmental Health), Part 7 (California Retail Food Code), sections 113700 through 114437. NEW WALK-IN REFRIGERATION UNIT INSTALLATION: If you are planning to install a new walk-in unit, plans and fees must be submitted to our office for review prior to any construction. Contact Shannon Warkentin (209) 381-1082 or swarkentin@co.merced.ca.us for requirements. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
12-04-2018 The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192.1, 114193, 114193.1, 114195, 114197, 114199, 114201, 114269) 2.00 All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. 1) FLOOR SINK/DRAIN UNDERNEATH THE SALAD BUFFET: Mold/slime/debris accumulation inside the floor sink. Clean.

2) ICE MACHINE: Ice machine's white pvc drain pipe is installed through the side of the mop sink into the mop sink's drain. The pipe sits less than 1 inch above the bottom of the mop sink. Debris (dirt and mop debris) accumulation inside the floor sink. Repair the ice machine drain pipe to sit at least 1 inch above the top of the mop sink.

3) MOP SINK: Rusty/corroded center vacuum breaker. Replace.

4) MOP SINK: Both hot and cold water handles were leaking when the water was turned on. Repair or replace.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
12-04-2018 All utensils and equipment shall be fully operative, clean, and in good repair. (114115, 114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114143, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114175, 114177, 114180, 114182) 4.00 Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other debris accumulations.

Keep all food facilities, and all utensils, display cases, windows, counters, shelves, tables, refrigeration units, sinks, dishwashing machines, and other equipment or utensils used in the storage, preparation, sale, service, and display of food, clean, fully operative, and in good repair.

The non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment shall be reassembled so that food-contact surfaces are not contaminated.
1) 3-DOOR PIZZA TOPPINGS PREP REFRIGERATOR: 3 cracked/deteriorated black gaskets/seals around the doors. The gaskets were to be replaced in August 2017. Replace the gaskets (do not repair). Employee stated there may be a new unit soon. If a new unit will be installed, unit must be commercial grade. You may submit the equipment specifications to our office for review prior to purchase.

2) 1-DOOR CUP/ICE CREAM BUCKET/COOKIE DOUGH FREEZER: Replace the heavily cracked/deteriorated gray seal/gasket around the door (do not repair).

3) WALK-IN REFRIGERATOR: Dried debris accumulation on the floor between the beer kegs and underneath shelving. Deep cleaning required.

4) WHITE FLOUR BIN: Stains and food debris on the exterior. Clean.

5) 4-WHEEL STAINLESS STEEL CART: The top shelf of the cart is heavily bent/deteriorated towards the center and not in it's original shape. Replace.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
12-04-2018 Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.1, 114099.2, 114099.3, 114099.4, 114099.5, 114099.6, 114099.7, 114101, 114101.1, 114101.2, 114103, 114107, 114125) 2.00 Provide a sink with at least 3 compartments with 2 integral metal drainboards. The sink compartments and drainage facilities shall be large enough to accommodate the largest utensil or piece of equipment to be cleaned therein.

Clean the utensils in one of the following ways:

(1) Manual warewashing shall be accomplished by using a 3-compartment sink where the utensils are first pre-cleaned, then washed, rinsed, sanitized, and air dried. The temperature of the washing solution shall be maintained at not less than 100°F or the temperature specified on the cleaning agent manufacturer's label instructions. The utensils shall then be rinsed in clear water before being immersed in a sanitizing solution. Manual sanitization shall be accomplished in the final sanitizing rinse by one of the following:
(a) Immersion for at least 30 seconds where the water temperature is maintained at 171°F or above.
(b) The application of sanitizing chemicals by immersion, manual swabbing, or brushing, using one of the following solutions:
(1) Contact with a solution of 100 ppm available chlorine solution for at least 30 seconds.
(2) Contact with a solution of 25 ppm available iodine for at least one minute.
(3) Contact with a solution of 200 ppm quaternary ammonium for at least one minute.
(4) Contact with a solution of ozone that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations and that is generated by a device located onsite at the food facility that meets all of the requirements of 114099.6.
(c) Other methods approved by the enforcement agency.

(2) Mechanical machine warewashing shall be accomplished by using an approved machine installed and operated in accordance with the manufacturer's specifications. Soiled items to be cleaned in a warewashing machine shall be loaded in racks, trays, or baskets or onto conveyors in a position that exposes the items to the unobstructed spray during all cycles and allows the items to drain. Mechanical sanitization shall be accomplished in the final sanitizing rinse by one of the following:
(a) By being cycled through equipment achieving a utensil surface temperature of 160°F or above.
(b) The mechanical application of sanitizing chemicals by pressure spraying methods using one of the following:
(1) Contact with a solution of 50 ppm available chlorine solution for at least 30 seconds.
(2) Contact with a solution of 25 ppm available iodine for at least one minute.
(3) Contact with any chemical sanitizer that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations when used in accordance with both the sanitizer manufacturers use directions and the machine manufacturer's specifications.

Provide testing equipment and materials to adequately measure the applicable sanitization method.
1) SANITIZER TESTING STRIPS: Provide sanitizer testing strips to measure the sanitizer concentration at the dishwashing machine and the dishwashing sink.

2) DISHWASHING SINK: Provide 1 more sink drain plug so as to be able to properly wash, rinse, and sanitize dishes.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
12-04-2018 Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors, and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) 2.00 All areas shall have sufficient ventilation to facilitate proper food storage and to provide a reasonable condition of comfort for each employee, consistent with the job performed by the employee.

Light fixtures in areas where food is prepared, open food is stored, or utensils are cleaned shall be of shatterproof construction or shall be protected with shatterproof shields and shall be readily cleanable. In every room and area in which any food is prepared, manufactured, processed, or prepackaged, or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided to produce the following light intensity, while the area is in use:
(a) At least 10-foot candles for the following:
(1) At a distance of 30 inches above the floor, in walk-in refrigeration units, and dry food storage areas.
(2) At a working surface on which alcoholic beverages are prepared or where utensils used in the preparation or service of alcoholic beverages are cleaned.
(3) Inside equipment, such as reach-in or under-the-counter refrigerators.
(b) At least 20-foot candles for the following:
(1) At a surface where food is provided for consumer self-service or where fresh produce or prepackaged foods are sold or offered for consumption.
(2) In server stations where food is prepared.
(3) At a distance of 30 inches above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms.
(c) Except in server stations where food is prepared, at least 50-foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
1) MEN'S RESTROOM: Replace the non-functioning light tube (1 out of 2) in the ceiling.

2) EXHAUST HOOD: Replace the non-functioning light bulb inside the hood.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS