AUNTIE ANNE'S SOFT PRETZELS

Several packages of hot dogs stored inside the reach in cooler held cold holding temperatures above 41F. CA: Hot and cold holding, except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C). COS: The hot dogs were stored on ice to maintain cold holding temperatures at 41F or below.

Whipped cream (3) stored inside the reach in cooler inside the kitchen had an expiration date of 10/8/24. CA TCS food items must be discarded by the expiration date to prevent foodborne illnesses. COS The whipped cream was discarded.

Rodent droppings were observed inside a cabinet underneath the hand sink on the front prep line. CA Contact the pest control company (Arrow Exterminators) to inspect and treat the facility. Droppings must be removed to prevent contamination. COS The droppings were removed.

The pipe underneath the hand sink inside the kitchen was observed leaking and not properly sealed. CA Systems must be maintained and in good repair.

PIC did not have employee health policy documentation on-site to show verification of employee health agreement.

CA: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food.

COS: EHS sending employee health policy documentation to PIC.

Observed reach in cooler temperature rising from 41F to 49F from start of inspection to end of inspection in main kitchen area. EHS took temperatures of all TCS foods, everything was at 41 or below.

CA: Call maintenance to repair cooler.

COS: PIC put ice on TCS foods to maintain temperature.

Observed crevices of floor with sticky brown residue in front service and main kitchen area.

CA: (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.