Wetzel's Pretzels

Inspector's notes

***Second Consecutive Violation*** In hot holding case at front counter, hot dog bites with internal temperatures of 100*F-115*F. Per manager, hot dog bites were placed in hot holding case <4 hours. Instructed manager to reheat hot dog bites to 165*F. On outside thermometer of unit, temperature with a reading of 144*F-145*F. Recommended to adjust ambient temperature of unit to 155*F-165*F to ensure hot holding unit is maintaining proper temperature throughout the day, especially during busier times of service. Maintain TCS (time/ temperature control for food safety) foods at 135*F or higher at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

In hot holding case at front counter, hot dog bites with internal temperatures of 112*F-125*F. Per manager, hot dog bites were placed in hot holding case about 30 minutes. Manager discarded hot dog bites for quality. On outside thermometer of unit, temperature with a reading of 144*F-145*F. Recommended to call repair company to ensure hot holding unit is maintaining proper temperature throughout the day, especially during busier times of service. Maintain TCS (time/ temperature control for food safety) foods at 135*F or higher at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

In tall single door reach in refrigerator, open package of hot dogs with date mark of 9/3, 7 days past 7-day discard date. Hot dogs were discarded. See embargo form. Per employee, large hot dogs are not used frequently. Recommended thawing a few hot dogs at a time and storing remaining package in freezer. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

Fifth Consecutive Violation. The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Fourth Consecutive Violation. The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In prep area, employee donned apron, then continued working with gloved hands, without a proper handwash after contamination occurred. Instructed employee to remove gloves, wash hands, and don new gloves to continue with task. Discussed the importance of proper hand washing, proper procedure, and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks.

Inspector's notes

Fourth Consecutive Violation. At front counter in use wiping cloth bucket, no measurable quat sanitizer solution. Instructed employee to provide wiping cloth bucket with quat sanitizer solution with a concentration of 150-400ppm. Corrective Action: Corrected at time of inspection.

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. ..........At in use soda fountain, soda nozzles with accumulation of dark residues. Soda nozzles were cleaned at time of inspection. Discussed more frequent cleaning of soda nozzles to prevent build up of residues. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. 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/4614/AMC-Toolbox---Hot-Holding. .........In front counter hot holding unit, hot dog bites with internal temperatures of 116*F. Per employee, hot dog bites were placed in hot holding unit <1 hour. Counter hot holding unit ambient temperature was adjusted for proper hot holding temperatures. Hot dog bites were discarded for quality. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-3-304.14, C: Wiping Cloths, Use Limitation ............In front prep area, no wiping cloth sanitizer buckets provided for use on food and noncontact surfaces. Instructed employee to prepare wiping cloth sanitizer solution bucket for storage of wiping cloths in between uses, with a quat sanitizer concentration of 150-400ppm. Wiping cloth bucket was provided at time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Repeat Violation Core-3-304.14, C: Wiping Cloths, Use Limitation ............Throughout prep area, wiping cloths stored on counters. Per employees, wiping cloths are used on food contact surfaces. Instructed employee to move in use wiping cloths to sanitizer solution bucket for storage in between uses. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained ...........At 3 compartment sink, pipe leaking under sink. Repair pipe to prevent future water leaking on to floor. Correct By: Correct Prior To Next Routine Inspection