AUNTIE ANNE'S PRETZELS (T1-C17)

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: COOKING HOOD UNCLEAN,MUST CLEAN AND MAINTAIN

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS ON CORNERS NOT CLEAN,MUST CLEAN AND MAINTAIN; FLOOR IN STORAGE AREA NOT CLEAN,MUST CLEAN AND MAINTAIN

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT FIXTURES INSIDE WARMER UNCLEAN,MUST CLEAN AND MAINTAIN; MUST SHOW PROOF THAT LIGHT BULBS INSIDE WARMER ARE SHATTER RESISTANT

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST REMOVE UNNECESSARY BOXES IN THE PREP AREA

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: All employees shall be required to use effective hair restraints to confine hair.EMPLOYEES MUST WEAR HAIR CAP

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER PRESENT WHEN POTENTIALLY HAZARDOUS FOODS IS BEING PREPARED/COOKED AND SERVED,WORKERS PREPARING COOKING SERVING PRETZEL DOG-HOTDOG,SERIOUS VIOLATION,CITATION ISSUED;INSTRUCTED MUST HAVE CERTIFIED FOOD MANAGER ALL THE TIME WHEN PREPARING POTENTIALLY HAZARDOUS FOODS; AT END OF INSPECTION ,1 STAFF CERTIFICATE NOT POSTED WAS TAKEN OUT FROM THE SAFE AND NAME IS DIFFERENT FROM THE I.D.-ESCOBAR,WHILE CERTIFICATE SHOWS IRCOBAR(INVALID )

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. EXTERIOR SODA MACHINE UNCLEAN,WATER HEATER AREA UNCLEAN,OFFICE EQUIPMENT UNCLEAN MUST CLEAN AND MAINTAIN

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS AT THE REAR SIDE,UNDER COOKING OVEN,UNDER PREP AREA,NEAR GREASE TRAP UNCLEAN,MUST CLEAN AND MAINTAIN

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. WALLS IN COOKING OVEN AREA ,CEILING ABOVE PREP AREA UNCLEAN,MUST CLEAN AND MAINTAIN

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. THERMOMETER IN 1 PREP COOLER MUST BE PROVIDED ,40F OR BELOW

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. DIRTY APRON MUST BE STORED IN A COVERED CONTAINER