Cold Stone Creamery

Inspector's notes

Observed no CFPM present at time of inspection. Informed PIC that a Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed front handsink basin installed into countertop with faucet and water not installed/connected. Establishment is open and operating. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Must provide a handsink with at least 100*F hot water prior to re-inspection. Corrective Action: Correct prior to re-inspection on 8/29/2025. REPEAT VIOLATION (3RD CONSECUTIVE).

Inspector's notes

Observed front handsink missing from back counter on prep line. Per PIC, the store is undergoing a cosmetic remodel and the handsink is being moved 1-2 feet to the right from the original location. Establishment must have a handsink within sight at the front counter. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Must provide a handsink with at least 100*F hot water prior to re-inspection. Corrective Action: Correct prior to re-inspection on 8/19/2025.

Inspector's notes

Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (6TH CONSECUTIVE)

Inspector's notes

Observed employee drink from an open beverage in a designated area, don gloves by touching the outside of gloves, and proceed to scoop ice cream without washing hands before. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed front handsink with a maximum water temperature of 87*F. All other handsinks had water temperature of at least 100*F and three-compartment sink at 120*F. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Must repair handsink to provide at least 100*F hot water prior to re-inspection. Corrective Action: Correct prior to re-inspection on 8/7/2025.

Inspector's notes

Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (5TH CONSECUTIVE)

Inspector's notes

Observed bottle of Zevo Insect Killer in the ice cream preparation area. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-7-201.11 - Priority: Separation-Storage Addl Notes: Observed several bottles of disinfectant spray stored so that the sprayer was angled toward food service gloves; observed this in the ice cream line, in the ice cream production space, and in the food/chemical storage area. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by person in charge (PIC) at time of inspection. Corrective Action: Corrected at time of inspection.

Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. REPEAT VIOATION (4TH CONSECUTIVE VIOLATION)

Inspector's notes

Observed boxes of dairy ice cream base and bottles of milk with internal temperatures between 48*F - 52*F. The measured ambient temperature of the unit was 47.8*F. The boxes and bottles were not labelled with the day they were delivered and the person in charge indicated they were delivered/in the unit for more than 4 hours before inspection. All TCS foods improperly cold held were discarded by PIC at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed boxes of dairy ice cream base and bottles of milk with internal temperatures between 48*F - 52*F. The measured ambient temperature of the unit was 47.8*F. The boxes and bottles were not labelled with the day they were delivered and the person in charge indicated they were delivered/in the unit for more than 4 hours before inspection. All TCS foods improperly cold held were discarded by PIC at time of inspection. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Failure to repair main walk-in refrigeration unit may result in the suspension of the operating permit. Corrective Action: Correct within 24 hours.

PRIORITY VIOLATION-2-301.14, P: When to Wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing.>>>Observed an employee clean a floor drain using gloved hands, take the gloves off, and immediately put on new gloves and scoop ice cream for a customer without washing their hands. The employee indicated they did not wash their hands because they were wearing gloves when cleaning the floor drain and then put on new gloves to scoop the ice; the employee was informed they must wash their hands after engaging in activities that may contaminate their hands regardless of whether they are wearing gloves. The employee washed their hands. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing.>>>Observed no hand soap at hand sink in ice cream scooping area. Person in charge indicated they do not use this hand sink and they were considering taking it out/moving the hand sink. Person in charge was informed that because they were permitted with that sink and it is the only hand sink in the front of house area they must keep the hand sink and they must keep it stocked with hot water of at least 100*F, hand cleanser, and hand drying provisions at all times. Person in charge stocked the sink with hand soap. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces.>>>Observed plastic containers in a solution in the sanitizer compartment of the 3-compartment sink. The person in charge indicated the containers were being sanitized in a quaternary ammonium sanitizer; the observed concentration of the sanitizer was <150 ppm quaternary ammonium. Person in charge remade the sanitizer solution with an observed concentration of 200 ppm quaternary ammonium. Quaternary ammonium sanitizer must have a concentration of 150 - 400 ppm; anything lower than 150 ppm may not be effective for cleaning and anything above 400 ppm may leave toxic residuals on food contact surfaces and equipment. Establishment must always verify the concentration with test strips and read the concentrate label to ensure they are using the correct concentration. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-201.11, P: Separation-Storage>>>Observed 2 unlabeled spray bottles hanging on a metal storage rack above gloves used for food handling and a bag of Oreo cookie pieces in the dry storage room. Employee and person in charge informed that food, food contact surfaces, and single use/single service articles must be stored away from or above chemicals to prevent contamination of these items from potential chemical spillage. Employee moved the bottles of chemical to the bottom shelf of the rack. Priority Foundation-7-102.11, Pf: Common Name-Working Containers>>>Observed 2 unlabeled spray bottles hanging on a metal storage rack above gloves used for food handling and a bag of Oreo cookie pieces in the dry storage room. Employee indicated they contained all purpose cleaner. Employee and person in charge informed that all working containers of chemicals must be labelled with common name of the chemical to prevent misuse of the chemical. Employee labelled the bottles. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law>>>Observed water leaking from hand sink discharge piping directly onto floor; every time hand sink is run water pools around the sink. Person in charge indicated the sink was broken over the weekend. Person in charge informed all plumbing must be maintained in good repair according to law. Correct prior to re-inspection on or before 08/10/23. Correct By: Correct Prior To Reinspection