A97
AUNTIE ANNES PRETZELS
11025 CAROLINA PLACE PY, Pineville, NC 28134
Food Stands · NC permit/State ID 2060021871
Latest gradeA (97)
Last inspectedOct 9, 2026
Inspections on record25
On record sinceOct 28, 2013
Mobile units are mapped at their registered address (usually a base or commissary), not where they're serving today.
Score history
Oct 28, 2013Higher is betterOct 9, 2026
Inspections & violations
Oct 9, 2026 A 97 · 3 violations
Inspector comments: -Leaking RIC has been repaired.
-EHS also advised PIC on how to properly clean the inside of the ice machine; ensure ALL ice is drained. Do not cover ice with tarp and sanitize equipment, which may lead to contamination with sanitizer. Abide by process and frequency outlined by the ice machine manufacturer. Due to incorrect code at the last inspection, this violation has not been marked as a repeat. A follow up visit may be made to reassess ice machine condition between inspections.
-EHS noted a direct plumbing connection with the 3 compartment sink drainage. Due to 2014 State position statement allowing for previously approved direct plumbing connections, this configuration is compliant. Establishment was permitted in 2006.
-Pretzel hotdogs in display case on TPHC. Procedure form is kept at desk in back.
#16 · Food-contact surfaces: cleaned & sanitized −3
Corrected during inspectionRepeat violation
REPEAT.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed blender stored as clean on rack in front of RIC with visible food debris on outside of basin and inside of lid.
CDI- Both parts returned to 3 comp sink for re-w/r/s. (-3)
*See general comment*
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed dark residue inside ice machine, on inside lip of metal shield. EHS had lengthy discussion with PIC about the frequency and process of ice machine cleaning. PIC is advised to use proper process and frequency.
#23 · Proper date marking & disposition
Corrected during inspection
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed no date mark on portioned cups of tomato sauce inside back RIC.
CDI- EHS confirmed prep date of last evening with PIC/GM and prep employee. Employee date marked the container holding sauces. (-0)
#49 · Non-food contact surfaces clean
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed wall mounted clean dish rack above 3 compartment sink with visible grease residue and food debris. Clean and maintain greater cleaning frequency so clean dishes are not recontaminated. PIC states they will clear the rack and complete this today. (-0)
Mar 10, 2026 A 95 · 5 violations
Inspector comments: TPHC in front display case.
#3 · Management, food & conditional employee; knowledge, responsibilities & reporting
Follow-up verification required
10 DAY VR.
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
Observed no verification method for ensuring staff is trained in the employee health policy. Staff do respond correctly to questions and have educational resource available.
PIC should ensure all food handlers have signed and read the agreement, and return signed copies to EHS via text or email within 10 days. (-0)
Form here: https://mecknc.widen.net/s/ftrdv7k6rd/food-employee-reporting-agreement
Spanish version: https://mecknc.widen.net/s/kwwtzglzzd/food-employee-reporting-agreement---spanish
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Follow-up verification required
3 DAY VR.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed dark buildup on inside lip of ice machine. EHS will return within 10 days to verify item is corrected. (-1.5)
#19 · Proper reheating procedures for hot holding
Corrected during inspection
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P
Observed unsalted butter in microwave at 68F. PIC states the intention is to soften gradually by leaving in microwave while awaiting the completion of final reheat to 165F for hot holding, with no tracking for time. EHS advises the butter needs to be held at 41F and below, or reheated to 165F within 2 hours.
CDI- Butter reheated to >165F for hot holding. EHS advises PIC to slice off only as much butter as needed for rapid reheating, and not store it for extended and untracked time periods in the danger zone above 41F, and below 165F. (-0)
#24 · Time as a Public Health Control; procedures & records −3
Repeat violationFollow-up verification required
REPEAT. 10 DAY VR.
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
Observed no written procedures for TPHC onsite. PIC should send completed copy to EHS via text or email within 10 days. (-3)
Spanish form: https://mecknc.widen.net/s/jb7hdwsqqk/tphc-template-spanish
English form: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Repeat violation
REPEAT.
4-501.11 Maintain equipment in good repair.
Observed minor leak inside two door RIC with water being caught in bucket. No contamination to food observed. No escalation of points due to improvement to equipment since last inspection; ice machine has been repaired. Repair leak at earliest opportunity. (-0.5)
Jul 16, 2025 A 95.5 · 5 violations
Inspector comments: TCS foods in display case held on TPHC.
#2 · Certified Food Protection Manager −1
Repeat violation
REPEAT.
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed expired ServSafe credential for PIC. No CFPM onsite during inspection. (-1)
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#23 · Proper date marking & disposition −1.5
Corrected during inspection
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed multiple TCS foods in back RIC expired yesterday, 07/15.
CDI- PIC voluntarily disposes of expired pepperoni, hot dogs, and shredded cheese. (-1.5)
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspection
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
Observed time labels on display case indicating TPHC and PIC states the goal is to dispose of unsold TCS foods inside case hourly. No written procedures for TPHC were onsite.
CDI- EHS provides form and explains procedures to staff present. Form should be filled out at available by next inspection. (-1.5)
English form: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english
Spanish form: https://mecknc.widen.net/s/jb7hdwsqqk/tphc-template-spanish
#37 · Food properly labeled: original container
Corrected during inspection
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed unlabeled milk product decanted into shaker-bottle inside RIC.
CDI- PIC labels items as personal use. (-0)
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-501.11 Maintain equipment in good repair.
Observed missing side panel on ice machine with exposed fan blades and inside mechanics.
Also observed leak inside back RIC with bucket used to catch water. No contamination to food observed. Repair and earliest opportunity. (-0.5)
Mar 12, 2025 A 96.5 · 6 violations
#2 · Certified Food Protection Manager −1
Corrected during inspection
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC certification expired in 2024. CDI by instruction .
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#21 · Proper hot holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed pepperoni pretzel and cheese sauce hot held below 135 degrees F. CDI, foods voluntarily discarded.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#28 · Toxic substances properly identified stored & used −1
Corrected during inspection
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray bottle of cleaner not labeled. CDI, cleaner labeled.
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed cleaning agent located on shelf over clean equipment. CDI, chemical relocated for proper storage.
#40 · Personal cleanliness
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed watch worn on wrist of food employee.
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed bottom shelf of storage rack not maintaining clean equipment 6 inches from ground and equipment was stored 4 inches from ground.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed some ceiling lights not functioning. Replace burnt out bulbs to ensure sufficient lighting intensity provided .
Aug 28, 2024 A 97.5 · 4 violations
#8 · Hands clean & properly washed
Corrected during inspection
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with bare hands after washing. CDI, employee rehashed and used towel to turn faucet off.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P - Observed utensil dropped on floor but not properly manually washed at 3 compartment sink before sanitizing. Employee didn’t rinse after scrubbing with detergent. CDI, employee to rewash and proper use of 3 compartment sink discussed with PIC during manual ware washing.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
#39 · Contamination prevented during food preparation, storage & display −1
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed flour stored on ground behind front counter.
#41 · Wiping cloths: properly used & stored
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat sanitizer bucket testing below required concentration behind front counter.
Feb 12, 2024 A 98.5 · 4 violations
#5 · Procedures for responding to vomiting & diarrheal events
Corrected during inspection
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed out-of-date Vomit & Diarrheal poster and no other written procedures. -CDI handed PIC update poster in English & Spanish.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed in-use sanitizer solution measuring below 0PPM. CDI-PIC discarded solution and refilled with proper concentrated sanitizer measuring above 150PPM
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stored clean metal and plastic tongs with food debris still present. CDI-PIC properly rewash items in 3-comp-sink.
#37 · Food properly labeled: original container
Corrected during inspection
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed three spice containers without labels. CDI-PIC placed proper label on items.
#44 · Utensils, equipment & linens: properly stored, dried & handled
Corrected during inspection
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed stored clean metal food trays on lower rack of drying cart which was less then 2inches above the floor located next to garbage. CDI-PIC corrected the height of rack. CDI-PIC rewashed metal trays.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed four clear containers wet stacked on drying shelf. CDI-PIC rewashed containers and let air dry properly on shelf.
Aug 10, 2023 A 99 · 2 violations
#28 · Toxic substances properly identified stored & used −1
Corrected during inspection
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf. Observed spray bottle of disinfectant without label. CDI - PIC added label.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
Corrected during inspection
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed cracked and chipped plastic tray stored with clean equipment. CDI - PIC discarded.
Apr 19, 2023 A 97.5 · 3 violations
Inspector comments: TPHC procedures email to PIC.
#2 · Certified Food Protection Manager −1
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in facility at start of inspection.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
#21 · Proper hot holding temperatures −1.5
Repeat violation
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cheese sauce in display case below 135 F. REPEAT. CDI - PIC placed items on TPHC.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
Nov 10, 2022 A 98.5 · 4 violations
#21 · Proper hot holding temperatures −1.5
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed cheese sauce registering between 109-130 F in hot holding display case. Hot holding ambient temperatures registered < 135 F. CDI - PIC adjusted thermostat and temperatures recorded at 138 F after 15 minutes, cheese sauce voluntarily discarded.
#41 · Wiping cloths: properly used & stored
Corrected during inspection
3-304.14 (B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket reading at < 50 ppm quat solution. CDI - Sanitizer remade & demonstrated proper concentration of 200 ppm.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed split gasket at left door of upright reach-in unit. Repair.
#51 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair. Observed heavy water leak at middle plumb line and right faucet handle of 3-compartment sink. Leak occurs when sink is in use. Repairs needed.
Mar 4, 2022 A 98 · 5 violations
#2 · Certified Food Protection Manager −1
Repeat violation
REPEAT: 2-102.12 (A) Certified Food Protection Manager. Observed no employees with CFPM certification.
#23 · Proper date marking & disposition
Corrected during inspection
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed no date mark on cheese sauce. Employee present confirmed yesterday as first use date. CDI - Product date marked.
#28 · Toxic substances properly identified stored & used −1
Corrected during inspectionRepeat violation
REPEAT: 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed 2x unlabeled bottle of degreaser underneath handsink. CDI - Employee identified item and labeled it.
#49 · Non-food contact surfaces clean
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed brown build up on non-food contact surfaces of icee machine. Recommend thorough cleaning.
#56 · Meets ventilation & lighting requirements; designated areas used
Corrected during inspection
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee bag stored on box of cold drink cups. CDI - Removed to designated area.
Oct 21, 2021 A 98.5 · 4 violations
#2 · Certified Food Protection Manager −1
2-102.12 (A) Certified Food Protection Manager. Observed no employees with CFPM certification.
#5 · Procedures for responding to vomiting & diarrheal events
Corrected during inspection
2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no V&D clean-up kit in facility. CDI - EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan and Clean-Up kit. Guidance has been provided to the email address on file.
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed unlabeled bottle of degreaser at 3-compartment sink. CDI - Employee identified item and labeled it.
#41 · Wiping cloths: properly used & stored −0.5
Corrected during inspectionRepeat violation
REPEAT: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket reading < 50 ppm of Qac. CDI - PIC re-made sanitizer & demonstrated proper concentration between 150-200 ppm.
Jan 29, 2021 A 98.5 · 3 violations
#20 · Proper cold holding temperatures −1.5
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two cases of clarified butter stored outside of refrideration overnight. This butter must be kept hot or cold until PIC can obtain different statement from manufacturer. CDI - Clarified butter was voluntarily discarded. - 1.5 -
#37 · Contamination prevented during food preparation, storage and display
Corrected during inspection
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bags of flour stored on floor next to over. CDI - Food items moved off floor. - 0 -
#39 · Wiping cloths: properly used and stored
Corrected during inspection
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket reading 50ppm of QUAT sanitizer. CDI - PIC refilled sanitizer to the proper concentration. - 0 -
Sep 23, 2020 A 99 · 1 violation
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used −1
4-501.11 Maintain equipment in good repair. Observed damage in cabinet under drink machine and torn/damaged gasket on ice machine.
Jan 13, 2020 A 96.5 · 3 violations
#6 · Hands clean and properly washed −2
Corrected during inspection
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee wash hands and turn off faucet with bare hands. CDI - Educated employee on proper handwashing. PIC translated in native tongue. Employee rewashed hands.
#19 · Proper hot holding temperatures
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sweet cream unsalted butter stored in microwave at 85F. CDI - Item was reheated to 225F and placed in a hotwell.
This butter must either be kept cold or hot.
#20 · Proper cold holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed mini hotdogs and pigs in a blanket in reach-in fridge maintaining temperature of 43F. Items were just prepared. CDI - Items uncovered to allow for cooling.
Jan 18, 2019 A 95.5 · 5 violations
#1 · PIC present, Demonstration - Certification by accredited program, and performs duties −2
Repeat violation
2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF
PIC is not a CFPM. REPEAT.
#8 · Handwashing sinks, supplied and accessible −1
5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf
Flowers stored in handsink. CDI- Removed, sink cleaned. Do not store anything in the handsinks.
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Corrected during inspection
4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
Ice bin walls in need of cleaning, some black build-up spotted.
#20 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Bag of pepp. recorded at 43F. No points deducted. First violaion of 2019. Must hold all TCS foods at 41F or below
#38 · Personal cleanliness
2-402.11 Use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
One employee not wearing a hair restraint.
Feb 1, 2018 A 95.5 · 6 violations
#1 · PIC present, Demonstration - Certification by accredited program, and performs duties −2
Corrected during inspection
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified PI
#7 · No bare hand contact with RTE foods or a pre-approved alternate properly followed
Corrected during inspection
3-301.11 Preventing Contamination from Hands - P,PF - Observed food employee handle weiner with bare hands but weiner reached 159 degrees F. CDI, operator voluntarily discarded weiners.
#35 · Food properly labeled: original container −1
Repeat violation
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some working containers of food ingredients not labeled. Repeat.
#38 · Personal cleanliness −0.5
2-303.11 Prohibition-Jewelry - C - Observed food employee wearing jewelry on wrists.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
Corrected during inspection
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed some spatulas with damage and cracks. CDI, items removed from use.
#54 · Meets ventilation and lighting requirements; designated areas used −1
Repeat violation
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed lights above prep area behind service counter were not shatter proof. Repeat
Sep 25, 2017 A 95 · 8 violations
#1 · PIC present, Demonstration - Certification by accredited program, and performs duties −2
Repeat violation
2-101.11 PIC shall be present during all hours of operation. -PF Observed PIC not present during inspection. PIC was called in to establishment.
2-102.12 Certified Food Protection Manager - C Observed PIC was not a certified food protection manager, certification had expired.
#21 · Proper date marking and disposition −1.5
Corrected during inspection
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed hot dogs opened on Saturday without date mark. CDI, Food employee labeled hot dogs with correct date mark.
#35 · Food properly labeled: original container
l3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers without identifying label.
#39 · Wiping cloths: properly used and stored −0.5
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in-use wiping cloth in sanitizer between uses.
#42 · Utensils, equipment and linens: properly stored, dried and handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet.
#43 · Single-use and single-service articles; properly stored and used
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use cups stored outside of a sleeve, with lips unprotected.
#49 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair. Observed broken faucet know in main kitchen sink.
#54 · Meets ventilation and lighting requirements; designated areas used −1
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drinks stored above establishment food in reach in refrigerator.
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed lights above prep area behind service counter were not shatter proof. Repeat, 1 pt
May 26, 2017 A 96 · 5 violations
#1 · PIC present, Demonstration - Certification by accredited program, and performs duties −2
Corrected during inspectionRepeat violation
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC not able to demonstrate that they had certification. CDI by instruction. Repeat.
#6 · Hands clean and properly washed
Corrected during inspection
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed 1 food employee not vigorously rub hands for 10 to 15 seconds and then proceed to turn faucet off with their bare hands. CDI by instruction.
#8 · Handwashing sinks, supplied and accessible −1
Corrected during inspection
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Observed sanitizer spray bottle stored at handwashing sink. CDI, spray bottle relocated.
#17 · Proper reheating procedures for hot holding
Corrected during inspection
3-403.11 Reheating for Hot Holding - P - Use proper methods to reheat foods. Observed operator reheating cheese in holding unit. CDI, cheese relocated to microwave to facilitate reheat and cheese reheated to 184 degrees F.
#54 · Meets ventilation and lighting requirements; designated areas used −1
Repeat violation
6-202.11 Light Bulbs, Protective Shielding - C - Observed overhead lights not shielded / shatter-proof or shatter-resistant above prep area behind front counter. Repeat.
6-305.11 Designation-Dressing Areas and Lockers - C - Observed personal drinks stored above customer food in reach in refrigerator.
Nov 22, 2016 A 94.5 · 8 violations
#1 · PIC present, Demonstration - Certification by accredited program, and performs duties −2
Corrected during inspectionRepeat violation
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified PIC on site upon arrival. CDI by instruction.
#21 · Proper date marking and disposition −1.5
Corrected during inspection
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed 2 open containers of hot dogs not date marked and in reach in refrigerator over 24 hours according to PIC. CDI, operator voluntarily discarded hot dogs.
#37 · Contamination prevented during food preparation, storage and display −1
3-305.11 Food Storage-Preventing Contamination from the Premises - C - Store foods 6 inches from the ground. Observed 1 stack of flour packages stored on ground behind front counter.
#38 · Personal cleanliness
Food employees shall not wear jewelry on wrists or fingers. Observed food employee wearing jewelry on wrists.
#43 · Single-use and single-service articles; properly stored and used
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store single-service cups 6 inches from the floor. Observed box of Solo cups stored on ground in back storage area.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used −1
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and calibration. Observed dry food storage container lids with cracks. Replace. Observed some ceiling lights not functioning in kitchen.
#47 · Non-food-contact surfaces clean
4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed some dust accumulating on top of lids at frozen lemonade dispenser.
#54 · Meets ventilation and lighting requirements; designated areas used
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed lights not shielded behind front counter and operator not able to provide that lights were shatter-resistant or shatter-proof. Provide required lighting over food preparation areas.
Jun 13, 2016 A 93 · 6 violations
#1 · PIC present, Demonstration - Certification by accredited program, and performs duties −2
Corrected during inspectionRepeat violation
2-102.12 Certified Food Protection Manager - C - Observed no certified PIC on site upon arrival. Certified PIC arrived on site after start of inspection. CDI by instruction.
#6 · Hands clean and properly washed −2
Corrected during inspectionRepeat violation
2-301.12 Cleaning Procedure - P - Use proper procedures to wash hands. Observed 2 food employees not vigorously rub hands for 10 to 15 seconds when washing hands and proceed to turn faucet off with their bare hands after handwashing. CDI by instruction.
#19 · Proper hot holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed hot dog pretzel bites and pizza pretzel hot held below 135 degrees F. CDI. Repeat.
#21 · Proper date marking and disposition
Corrected during inspection
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed hot dogs with a open date of 5/31 in 2 door reach in refrigerator and a container of mini hot dogs not date marked in reach in refrigerator that operator stated was opened within 24 hours. CDI by instruction, operator voluntarily discarded hot dogs in unit over 24 hours.
#26 · Toxic substances properly identified, stored, and used
Corrected during inspection
7-201.11 Separation-Storage - P - Store toxic substances so that contamination of equipment is prevented. Observed degreaser bottle stored over clean equipment at 3 compartment sink. CDI, operator relocated degreaser for proper storage.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and calibration. Observed 1 plastic container with cracks. Observed 2 ceiling lights not functioning. Repair.
Nov 9, 2015 A 95 · 7 violations
#1 · PIC present, Demonstration - Certification by accredited program, and performs duties −2
Corrected during inspection
2-102.12 Certified Food Protection Manager - C - At least one person in a managerial capacity shall be on site at all times and be an ANSI accredited certified food protection manager. Observed no certified PIC on site during inspection. CDI by instruction. Repeat.
#6 · Hands clean and properly washed
Corrected during inspection
2-301.12 Cleaning Procedure - P - Use proper procedures to wash hands. Observed food employee turn off faucet with their bare hands after handwashing. CDI by instruction.
#19 · Proper hot holding temperatures −1.5
Corrected during inspection
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods that are hot held shall be held at 135 degrees F or avove. Observed butter in microwave at 92 degrees F. Observed pizza pretzel and pretzel bites in hot hold case below 135 degrees F. CDI, operator reheated butter in microwave and voluntarily discarded pretzels.
#38 · Personal cleanliness
2-303.11 Prohibition-Jewelry - C - Jewelry shall not be worn on wrists or fingers except a plain wedding baand. Observed employee wearing a watch and jewelry on wrists.
#41 · In-use utensils: properly stored
3-304.12 In-Use Utensils, Between-Use Storage - C - Store in-use utensils properly. Observed ice scoop stored in ice scoop holster that was accumulating soil and debris. CDI, ice scoop and holster relocated for cleaning.
#53 · Physical facilities installed, maintained and clean −0.5
6-501.114 Maintaining Premises, Unnecessary Items and Litter - C - Physical faciltiy shall be maintained free from unnecessary items and litter. Observed a domsetic refrigerator, commercial freezer and a mixer that operator stated was no longer used in facility. Remove.
#54 · Meets ventilation and lighting requirements; designated areas used −1
Repeat violation
6-202.11 Light Bulbs, Protective Shielding - C - Observed light shield missing in back ceiling lighting over single-service articles. Repeat. Observed lights out in facility.
Jun 8, 2015 A 95 · 5 violations
#1 · PIC present, Demonstration - Certification by accredited program, and performs duties −2
2-101.11 PIC shall be present during all hours of operation.-PF - PIC (Jay) that holds the certification was not present during the inspection.
#14 · Food-contact surfaces: cleaned and sanitized
Corrected during inspection
General Comment 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed a small amount of pink residue in the ice machine. CDI - employee cleaned during inspection.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used −2
Repeat violation
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed a domestic mini fridge in use under the sink up front. Gaskets are split in the mini fridge. Remove mini fridge. Repeat violation.
#49 · Plumbing installed; proper backflow devices −1
Repeat violation
5-205.15 Maintain a plumbing system in good repair.-P - Observed a leak at the back handsink. Repair leak. Repeat violation.
#54 · Meets ventilation and lighting requirements; designated areas used
General Comment 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - Observed a missing light shield in the back dry storage room. Replace light shield or replace bulbs with shatter proof bulbs.
Jan 22, 2015 A 96.5 · 6 violations
#26 · Toxic substances properly identified, stored, and used −1
Corrected during inspection
7-201.11 Store toxic materials to avoid contamination. -P. Bottle of blue degreaser stored over the clean side drain board at the 3 comp sink. CDI- Operator Jay Kalaria was advised, and storage was corrected.
#35 · Food properly labeled: original container
Corrected during inspection
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Labeling on dry seasoning containers is fading. Re-labeling is needed.
#37 · Contamination prevented during food preparation, storage and display −1
Corrected during inspection
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Pans of rolled and cut dough stored on top of dorm style fridge under piping for sink used at prep counter. CDI- storage was corrected, fridge needs to re-located also.
#43 · Single-use and single-service articles; properly stored and used −0.5
Corrected during inspection
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Single service cups at dispenser next to beverage machine stacked out of dispenser. CDI-verbal correction to protect all.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used −1
Corrected during inspection
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. 4-501.11 Maintain equipment in good repair. Under counter fridge is a dorm style fridge and is not NSF/ANSI approved. Gasket in the same fridge is damaged. Remove/ replace fridge.
#49 · Plumbing installed; proper backflow devices
Corrected during inspection
5-205.15 Maintain a plumbing system in good repair.-P . Piping at back hand sink is leaking. Operator was advised of leak. Operator advised that he will have it repaired.
Apr 14, 2014 A 95.5 · 3 violations
#1 · PIC present, Demonstration - Certification by accredited program, and performs duties −2
Observed no PIC on-site with certification. Only certification was for Jay who was not working at the time of inspection. Certification required for PIC who is working at all times after January 1st, 2014.
#8 · Handwashing sinks, supplied and accessible −1
Corrected during inspection
Maintain soap and papertowels at all hand sinks at all times. Observed no papertowels at back hand sink.
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Corrected during inspection
Maintain all food contact surfaces properly washed, rinsed, and sanitized. Observed sanitizer bucket at front hot dog station <100ppm quat. Maintain at 200ppm quat at all times. Employee stated that store policy is to change out at 3pm and inspector recommended testing at regular intervals to see if sanitizer has weakened and needs to be changed out sooner.
Oct 28, 2013 A 98 · 3 violations
#1 · PIC present, Demonstration - Certification by accredited program, and performs duties
Corrected during inspectionRepeat violation
2-102.12 Certified Food Protection Manager - C. No one on site today with verification of food safety training. CDI- Verbal correction and advisement of next compliance date of January 1, 2013. Additional Food Code changes handout provided to operator today.
#4 · Proper eating, tasting, drinking, or tobacco use −1
Corrected during inspection
2-401.11 Eating, Drinking, or Using Tobacco - C. Employee beverage stored on the clean side drain board at the 3 comp sink. CDI- storage corrected.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used −1
Repeat violation
4-101.19 Nonfood-Contact Surfaces - C. Torn gaskets in reach in cooler and under counter cooler at front area. Replace torn gaskets.COMMENT:4-205.10 Food Equipment, Certification and Classification - C. Under counter cooler at front area is not NSF/ ANSI approved. Cooler is "dorm style" cooler. Replace.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “AUNTIE ANNES PRETZELS” or State ID 2060021871). Inspection type (routine vs. follow-up) is not published in the county's data.