Crumbl Cookies

Inspector's notes

Observed no hand soap available at the handwashing sink directly across from the row of refrigerators where the cookies are stored. Discussed with person in charge to install a soap dispenser at this handwashing sink. PIC provided soap for handwash sink at time of inspection. 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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no hand soap available at the handwashing sink directly across from the row of refrigerators where the cookies are stored. Discussed with person in charge to install a soap dispenser at this handwashing sink. PIC provided soap for handwash sink at time of inspection. 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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed sink and surface sanitizer solution at the 3-compartment sink. Sanitizer solution was tested using the establishments sink and surface testing strips and the strips indicated a concentration near zero. Upon observation of the sanitizer bottle, it was observed that the bottle was empty. The establishment replaced the sanitizer solution with a different sanitizer solution that is quat-based. In discussion with the person in charge, they sometimes receive both of the chemicals. The establishment did not have quat sanitizer testing strips. The quat sanitizer at the 3-compartment sink was tested using the inspector's testing strips and the sanitizer solution was within the appropriate range between 150-400 parts per million for quat sanitizer. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. A re-inspection will occur within 10 days or no later than July 31st, 2025. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Please ensure that a person with a certified food protection manager certificate (CFPM) is present during all hours of operation. Discussed with person in charge acquiring their CFPM. 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 raw cookie dough made with eggs and buttercream frosting made with heavy cream with internal temperatures as measured using a probe thermometer ranging from 49°F - 55°F inside of a reach-in refrigerator. A min-max thermometer was placed into the refrigerator unit and allowed to stabilize for 15 minutes. After stabilizing, the ambient air temperature was holding steady at 50°F. The fan air temperature as measured using an IR temperature measuring device was blowing between 50°F - 55°F. Per the person in charge and based on the date mark sticker, the cookies and cream had been prepared the day before. Those were embargoed at time of inspection (see embargo form). Other raw cookies in the unit had just been prepared prior to inspection according to the PIC and those were moved to an alternative refrigeration unit to continue cooling down. Discussed with person in charge to not keep any TCS foods in the unit until it has been repaired. Person in charge reached out to a technician to service the unit. The establishment has sufficient cold holding capacities to operate safely. 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.

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding. Observed a container of Oreo mousse inside of a reach-in with an internal temperature of 47°F. Instructed person in charge to place Oreo mousse in the freezer unit for rapid cooling to the appropriate cold holding temperature of 41°F. All TCS food must be cooled from 135°F to 70°F within the first 2 hours and then from 70°F to 41°F within the last 4 hours for a total of 6 hours to reach 41°F. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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 no test strips available for the sanitizer solution at the 3-compartment sink. Instructed person in charge (PIC) to acquire the appropriate test strips for their 3-compartment sink. Discussed with management obtaining test strips prior to reinspection. Correct By: Correct Prior To Reinspection