AUNTIE ANNES PRETZELS NC #113

-REPEAT- 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed numerous holes of various sizes in walls throughout kitchen area. Repair holes in walls or replace damaged FRP.

-REPEAT- 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 bottom shelf of prep table by 3-comp sink with buildup of debris and corrosion. Observed storage shelf by ice machine with debris buildup. Repair/replace shelving.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed numerous holes of various sizes in walls throughout kitchen area. Repair holes in walls or replace damaged FRP. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed broken display case stored in kitchen area. Remove unused equipment from premises.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- Observed facility without written procedures for responding to vomiting and diarrheal events. CDI - Written procedures were left in old location. PIC posted MCPH poster provided by EHS. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P- Observed box of bleach stored on top of box of single-use items. CDI - PIC moved single use items to a higher shelf.

4-501.11 Maintain equipment in good repair. Observed RIF with ice build-up along the back and bottom of the unit. PIC has reported the issue to management and is awaiting repair/replacement of unit.

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 bottom shelf of prep table by 3-comp sink with build-up of debris and corrosion. Observed interior bottom surface of RIC with build-up of food debris. PIC to address repair/replacement of shelf, and cleaning frequency of RIC.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed employee uninformed of symptoms and illnesses related to foodborne illnesses needing to be reported. Employee stated they had yet to be trained on this information. CDI- EHS provided handout. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink being used as a dump sink and to fill cups of water. CDI- EHS educated PIC on proper handsink usage. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed handwash sink at front without paper towels. CDI- PIC had paper towels placed in area. *REPEAT*

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two blenders stored as clean with liquid debris accumulation. PIC stated items had not been used since the weekend. Observed metal spatula visibly unclean stored as clean above 3-comp. CDI- PIC removed items to be w/r/s. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed large plastic pan and sheet pan of mini dogs stored on prep table and in low reach-in temping above 41F. CDI- PIC removed items to be cooled in RIF and 2D reach-in. 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed plastic pan of mini dogs used for food prep stored in low reach-in to cool with lids on. CDI- EHS educated PIC on effective cooling methods. See item #22. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee prepping food without head covering.

*REPEAT* 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No Serve safe CFPM On-site during time of inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 6-301.11 Provide soap for handwashing at each handsink. -Pf *Observed - Handsink without working paper towel dispenser. *CDI - PIC provided paper towels to handsink. *Observed - Handsink soap dispenser batteries die during inspection PIC stated they've been meaning to replace batteries. *CDI - PIC provided new bottle of soap to handsink.

*REPEAT* 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 in container dated prep date 7/9 and discard date of 7/16 this product was dated for 8 days as well as not discarded past 7 day expiration mark. 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 .

4-501.11 Maintain equipment in good repair. *Observed - Gaskets of left standing RIC tearing apart. Gaskets need to be replaced or repaired.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. *Observed - Chipped/broken tile underneath prep sink.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection. REPEAT. Note: points not taken, facility is Category 1 and is not required to have CFPM.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink stored on shelving above to-go boxes. CDI- drink moved.

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 marked 7-28 to 8-4, has exceeded 7 day limit. PIC stated that this label is incorrect, hot dogs are opened from package every 2-3 days, label has not been updated. CDI- hot dogs voluntarily discarded, replaced with a newly opened package and properly labeled. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed glass cleaner stored on prep table directly adjacent to pretzel dough. Observed degreaser chemical stored on shelving, directly above opened boxes of to-go containers.

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 a few containers with seasonings, flour, sugar, salt with no label.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees working with food with wrist jewelry on.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few plastic containers wet stacked at clean dish shelving.

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 gaskets on reach in units with black buildup, in need of cleaning. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning behind equipment, inside cabinets near floor drains.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored in reach in unit, not properly labeled or in designated area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer at three compartment sink-50ppm. No cold water at sink causing hot water to denature sanitizer. Facility to make solution by hand until repaired. EHS will return within 10 days to verify corrective action. VERIFICATION REQUIRED. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink buildup on white catch plate inside ice machine. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on 2-door refrigerator.

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 inside of reach-in coolers and gaskets soiled with food waste. Observed gaskets on 2-door freezer soiled with black buildup.

5-205.15 Maintain a plumbing system in good repair. Observed no cold water at three compartment sink. See violation #16 for details.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed no EH policy with "big 6" illnesses listed. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written policy for vomit & diarrhea cleanup. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed red biofilm buildup on white catch plate inside ice machine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pretzels dogs at 130F in the HH unit. PIC said they have to sell them or throw them away in 30mins. CDI-EHS observed pretzel dogs being sold.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hot dogs in the reach in at the front at 55F. PIC said they had just made pretzel dogs. CDI-EHS told them if they are out a long time they need to be put back in the stand up to cool down properly. CDI-PIC put in the stand up.

4-501.11 Maintain equipment in good repair. Front handsink is loose, large gap betweens countertops-need to be re-sealed. Gasket in the stand up is making it hard to fully shut door. PIC did not sign due to Covid protocols.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout in floor, wall cove missing. *Sidenote-all equipment and physical facility items have not been dealt with due to the legal battle between both owners.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM dureing inspection. Facility has 6months to get a CFPM on site before points start getting deducted.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed thermometer used for temping food was soiled. CDI-PIC cleaned thoroughly by wash/rinse/sanitize.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed hotdogs and pepperoni dated from 12/15-12/22. Both were past 7 day window. CDI-PIC voluntarily discarded. 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 mini hot dogs with no DM, PIC said they were opened sunday. CDI-PIC added DM. PIC did not sign due to Covid protocols

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of food stored in the hallway.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed prep unit faces, and handles, insides and gaskets in need of cleaning. Prep tops and counters also need cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed countertops needing re-sealing, sprayer hose needs to be shortened, light shield is missing near the 3-comp, all items on the transitional has not been fixed.