Crumbl Cookies

Inspector's notes

Observed no Certified Food Protection Manager certificates for the employees onsite 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 an employee pick up a pair of scissors off the floor then proceed to touch a bowl for cookie dough. Employee was instructed to complete a proper handwash and wash, rinse, and sanitize the bowl before continuing to work. 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. Employee properly washed hands at handwash sink at time of inspection. Observed an employee enter work for the day and complete a handwash for around 5 seconds, then enter the kitchen. 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 completed a proper handwash at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed butter in a reach-in cooler at an internal temperature of 48°F. Minimum temperature of unit with min/max thermometer was 46°F. Temperatures had last been taken at close at around 11pm the night prior to 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. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed open containers of milk and cream without date marks. PIC stated they were likely opened three days ago. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.