T Swirl Crepe

Inspector notes: Establishment does not have a CFPM onsite. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed crepe spreaders stored in still water measuring 86*F and ice cream scoops in still water measuring 60*F when measured with a probe thermometer. 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

Inspector notes: Establishment does not have sanitizer to properly wash, rinse and sanitize food-contact surfaces. Per PIC, only soap is used. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels (50-100ppm chlorine, per manufacturer for quat or other approved sanitizers). Inspector demonstrated proper 3 comp sink setup and sanitizer testing. Establishment provided chlorine sanitizer at the time of inspection. Food-contact surfaces sanitized using chlorine sanitizer must be sanitized with a contact time of least 10 seconds. PIC was instructed to rewash, rinse and sanitize all food contact surfaces and properly air dry dishes at the time of inspection. Food-contact surfaces were properly sanitized at time of inspection

Inspector notes: Observed an employee wash their hands without soap at the 3 comp sink. Employee properly washed hands at handwash sink at time of inspection. All handwashing must occur at an approved hand sink

Inspector notes: No paper towels at the handwashing sink in the front service area. 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. PIC provided hand drying provision for handwash sink at time of inspection

Inspector notes: Establishment provided chlorine sanitizer at the time of inspection but does not have chemical test strips to monitor sanitizer levels. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection on 2/2/26

Inspector notes: No chemical labels observed on multiple spray bottles throughout the establishment. Chemicals removed from their original containers must be labeled with the common working name and stored appropriately. PIC labeled the bottles at the time of inspection

Inspector notes: Observed crepe spreaders stored in still water measuring 86*F and ice cream scoops in still water measuring 60*F when measured with a probe thermometer. 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