AUNTIE ANNES SOFT PRETZELS

1 finding recorded on Nov 3, 2026.

1. Inspector observationItem 6-1D ↗

   Time as a public health control

   Observed pepperoni bread and mini dogs on time control but they were not labeled with a start and end time. The mini dogs are kept only for 30mins but the timer was not started when asked about them and they were 119F. The pepperoni bread was on the prep counter at 87F and did not have a start and end time on it. In addition, facility did not have a time control procedure. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4…

   Inspector’s full note

   Inspection item: Inspection item 6-1D

   Code .04(6)(i)

   Observed pepperoni bread and mini dogs on time control but they were not labeled with a start and end time. The mini dogs are kept only for 30mins but the timer was not started when asked about them and they were 119F. The pepperoni bread was on the prep counter at 87F and did not have a start and end time on it. In addition, facility did not have a time control procedure. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: Food was discarded and time control procedure was emailed.

   Official report · Item 6-1D ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.