Crumbl Cookies

Inspector 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

Inspector 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

Inspector 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

Inspector 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