Cinnabon

Inspector's notes

Observed organic matter build up behind white panel inside ice machine. Ice machines need to be cleaned more frequently to prevent growth of organic matter. Informed PIC to increase cleaning frequency. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed two chemical spray bottles (Sanitizer and Windex) stored under the countertop with the nozzles aimed directly at the opened container of single use cups. Observed no signs of contamination with the single use cups. PIC stored the spray bottles with the other chemicals. 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 PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a shut off valve on the hose at the mop sink. PIC removed the hose. PIC stated that she will replace it. Shut offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breaker. Corrective Action: Corrected at time of inspection.

Inspector's notes

No Certified Food Protection Manager was onsite at time of inspection. Informed PIC that a CFPM needs to be available onsite during all hours of operation. PIC informed that they are in the process of obtaining to certificate. 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. ***** 3rd Consecutive Violation *****

Inspector's notes

Observed wiping cloths stored in a quat sanitizer concentration of less than 150 ppm. Informed PIC that the wiping cloths need to be stored in sanitizer buckets with an approved concentration. Upon refilling the bucket, the automatic dispenser is not dispensing the correct concentration. Informed PIC that the buckets and three-compartment sink will need to be hand dosed. PIC agreed to hand dose until the dispenser is fixed. PIC hand dosed buckets and placed the wiping cloths in an approved sanitizer at time of inspection. Discussed the importance of testing the sanitizer concentration with PIC. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the hand sink in the back of the establishment leaking around the faucet fixture. Observed water spraying from the airgap of the sanitizer line with the three-compartment sink. Informed PIC that these fixtures need to be brought back into good repair. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No Certified Food Protection Manager was available onsite at time of inspection. Informed PIC that there needs to be a Certified Food Protection Manager available onsite during all hours of operation. PIC informed that they are in the process of getting theirs. 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. ***** 2nd Repeat Violation *****

Inspector's notes

Observed stirring spoons for drinks sitting in lukewarm water, measuring at 91*F. PIC stated that they replace the hot water every hour for the spoons. Informed PIC that the in-use utensils need to be stored in water that is at least 135*F, or in running water. Instructed PIC to remove the utensils from the water and store at room temperature; utensils must then be cleaned every four hours. PIC correctly stored the in-use utensils at time of inspection. Suggested to PIC using a small counter heated pot to keep the water hot for the spoons to be stored in. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the sanitizer compartment of the three-compartment sink leaking a steady stream of water onto the floor when draining. PIC informed that it has been leaking for months. Bring plumbing back into good repair by next routine inspection. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No Certified Food Protection Manager was available onsite at time of inspection. Informed PIC that there needs to be a Certified Food Protection Manager available onsite during all hours of operation. PIC informed that they are in the process of getting theirs. 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. ***** 2nd Repeat Violation *****

Inspector's notes

Observed stirring spoons for drinks sitting in lukewarm water, measuring at 91*F. PIC stated that they replace the hot water every hour for the spoons. Informed PIC that the in-use utensils need to be stored in water that is at least 135*F, or in running water. Instructed PIC to remove the utensils from the water and store at room temperature; utensils must then be cleaned every four hours. PIC correctly stored the in-use utensils at time of inspection. Suggested to PIC using a small counter heated pot to keep the water hot for the spoons to be stored in. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed establishment using chlorine sanitizer in the three-compartment sink without test strips available. Informed PIC that they need to have test strips for any sanitizer used with food contact surfaces. Provide chlorine test strips prior to re-inspection. Discussed with PIC that if the switch back to quat, they need to have quat test strips. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection on 01/17/2025.

Inspector's notes

Observed the sanitizer compartment of the three-compartment sink leaking a steady stream of water onto the floor when draining. PIC informed that it has been leaking for months. Bring plumbing back into good repair by next routine inspection. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no Certified Food Protection Manager on-site at time of inspection. 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 undercounter reach in cooler holding an ambient air temperature of 50.0*F, using a min/max thermometer. Establishment agreed not to use cooler until it is fixed and holding an ambient air temperature of 41*F. TCS food products inside the unit measured 51*F to 57*F. PIC stated that the items had been put in the cooler over a day ago. The items were embargoed, and PIC discarded these products at time of inspection. Items embargoed were milk, half and half, whipped cream, vanilla dairy base, and cold brew concentrate. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.