Auntie Anne's

Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. CFM placed paper towels near hank sink for use.

If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41F or less if removed from cold holding temperature OR 135F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. EHS discussed with CFM that 30 minute (time parameter being followed) end point be written down OR use a timer in 30 minute increments. End point time must be documented for hotdog pretzels and pepperoni pretzels.