Auntie Anne's Pretzels

Inspector's notes

Observed mini hot dogs and opened bag of shredded parmesan cheese at 70*F - 75*F in reach in. Per PIC, food had been taken in and out of reach in more then 4 hours prior. All TCS foods improperly cold held were discarded by PIC at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) on site at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed air break at the drainpipe of the 3-compartment sink. An air gap of at least 1 inch is required at all times. Discussed with PIC the importance of maintaining plumbing in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no lid on the trash can in the employee unisex bathroom. Uni-sex and female toilet rooms require a covered waste receptacle. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the drainpipe for the prep sink below the flood rim of the floor drain. Informed PIC that there needs to be at least a one-inch airgap between the outlet of the pipe and the top of the floor drain. Must repair all plumbing to a state of good repair prior to next routine inspection. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No Certified Food Protection Manager was available onsite at time of inspection. Informed PIC that a Certified Food Protection Manager needs to be available onsite during all hours of operation. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. ****** 2nd Consecutive Violation ******

Inspector's notes

Observed the bottoms of the white cupboards and shelving where flour, sauces, flavorings, and other supplies are stored with cracks and pieces missing, exposing the particle board underneath. Informed PIC that these surfaces need to be brought back into good repair so that they are smooth, nonabsorbent, and easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a large amount of food debris and oil behind the oven in the front area of the establishment. Informed PIC that this area needs to be cleaned and continue to be cleaned at a rate which precludes the accumulation of dirt and food debris. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. ****** 2nd Consecutive Violation ******

Inspector's notes

No Certified Food Protection Manager was available onsite at time of inspection. Informed PIC that a Certified Food Protection Manager needs to be available onsite during all hours of operation. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. ****** 2nd Consecutive Violation ******

Inspector's notes

Observed the bathroom hand sink to have a slow water stream and a maximum hot water temperature of 77*F. Informed PIC that the hand sink needs to be supplied with hot water of at least 100*F at all times. Provide hot water of at least 100*F prior to reinspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Correct prior to re-inspection on 4/3/2024.

Inspector's notes

Observed the bottoms of the white cupboards and shelving where flour, sauces, flavorings, and other supplies are stored with cracks and pieces missing, exposing the particle board underneath. Informed PIC that these surfaces need to be brought back into good repair so that they are smooth, nonabsorbent, and easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a large amount of food debris and oil behind the oven in the front area of the establishment. Informed PIC that this area needs to be cleaned and continue to be cleaned at a rate which precludes the accumulation of dirt and food debris. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. ****** 2nd Consecutive Violation ******

Inspector's notes

No Certified Food Protection Manager was available onsite at time of inspection. Informed PIC that at least one Certified Food Protection Manager needs to be available onsite during all hours of operation. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed black organic matter on the inside of the soda machine nozzles. Informed PIC that the nozzles are a food surface and need to be clean to sight and touch. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the front hand sink to be out of service due to a rusted hole causing a leak in the drainpipe. Food employee stated it has been out of service for about a month. PIC stated that it should be fixed within the next few days. Hand sink in the back prep area is within the twenty-five-foot requirement. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed food and other debris underneath the equipment in the back prep room. Informed PIC that this area needs to be cleaned and continue to be cleaned at a rate which precludes the accumulation of dirt, debris, and organic matter. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Repeat Violation PRIORITY VIOLATION-2-301.14, P: When to Wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing.-- Observed food employee handle money from customers then begins scooping ice and prepping drinks without first washing their hands and without gloves. Also observed food employee touch glasses and wipe down surfaces then proceed to handle open food without washing hands. Discussed proper hand washing with PIC. Hands must be washed after touching face or any part of the body and after sanitizing surfaces before handling food items or drinks. initiate a task that involves working with food and after engaging in other activities that contaminate the hands. Food employee washed hands for 20 seconds at time of inspection before continuing to fill drink orders and handling food. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation Priority Foundation-6-301.12, Pf: Hand Drying Provision. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing.-- Observed no hand drying provisions at back hand wash sink near mop sink. PIC did not have any more paper towels for hand wash sink dispenser, but provided some napkins. Each handwashing sink must be provided with hand drying provisions at all times. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

6-501.11, C – Repairing-Premises, Structures, Attachments, and Fixtures-Methods -- Observed cracks and missing tiles near the floor drain for dough water. Physical facilities must be maintained in good repair. Must repair prior to next routine inspection Correct By: Correct Prior To Next Routine Inspection

Core-2-401.11, C: Eating, Drinking, or Using Tobacco.....Employee drink stored on the ice machine and employee backpack stored hanging on the bag-in-box rack. Manager removed items to proper storage away from food available for service. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash.........Employee returned from the restroom and put on gloves to handle open food without washing hands. Employee wearing gloves touched their eyeglasses and continued without washing hands. Had employees wash hands and put on clean gloves. Reviewed required hand washing/glove use with the manager. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-6-301.12, Pf: Hand Drying Provision....No paper towels at the back hand washing sink. Manager provided. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox--- Handwashing. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking......Open container of hot dogs in the reach-in not dated and opened hot dogs marked with a date 17 days ago. Manager stated the hot dogs had been opened one to two days ago and the date mark was an old one that had not been removed during dishwashing. Manager determined the correct discard dates and marked the containers. Reviewed proper date marking with the manager. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage...The ice scoop stored inside the ice machine with the handle buried in the ice. Manager removed the scoop to proper storage and discarded the ice. Correct By: Corrected At Time Of Inspection

Core-4-903.11(A) and (C), C: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Single-Use/Single-Service Items......Several stacks of unwrapped to-go cups stored at the hand washing sink. Employee removed them to proper storage. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment.....A piece of cardboard wrapped in tin foil is currently being used as a door on the hot display case. Manager stated the door had broken two days before and the replacement is on order. The replacement door arrived during the time of inspection. Please install the new door. All food equipment must be non-absorbent, smooth and easily cleanable. Correct By: Correct Prior To Next Routine Inspection