Inspection Report
Crumbl Cookies
1240 E BASELINE RD MESA AZ 85204
FD-73368
Food Establishment - Bakery
Food Routine Inspection
7/30/2025
Not Participating
1
Re-inspection required
Violations
Violation #: 2
Description: Certified Food Protection Manager
Comments:
2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: asked shift supervisor regarding the provision of having a certified food manager on duty. please ensure the facility has a certified food manager during the hours of operations. resources on esd.maricopa.gov reviewed. Corrective Action: Correct prior to next routine inspection.
Violation #: 10
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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/4573/AMC-Toolbox: Handwashing. Addl Notes: observed at the back food prep. station hand washing station, no soap dispenser. discussed with shift leader on duty. per manager soap is on order, dispenser will be installed. re-inspection scheduled for the soap dispenser, 10 days Corrective Action: Correct prior to re-inspection.
Violation #: 22
Description: Proper Cold Holding Temperatures
Comments:
PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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.
Addl Notes: checked the bottled milk temperatures. noted left out on the food prep back roo, temperature at 58-59 deg f . also on site 6 back of heavy cream, one partially open, left on the food prep. back room. temperature indicating 51-52 deg f . please ensure tcs food is kept at 41 deg f . daily temp monitoring using a temp log reviewed. manager removed. Corrective Action: Corrected at time of inspection.
Violation #: 39
Description: Contamination Prevented during Food Preparation, Storage and Display
Comments:
3-305.11 - Core: Food Storage - Preventing Contamination from the Premises Addl Notes: observed in the back food prep. station, assorted bags of ingredients were placed on the floor. please place food ingredients, non tcs food on a designated shelf. manager assigned a staff to relocate the ingredients. Corrective Action: Corrected at time of inspection.
Violation #: 41
Description: Wiping Cloths; Properly Used and Stored
Comments:
3-304.14 - Core: Wiping Cloths, Use Limitation Addl Notes: observed sanitizer solution for the wiping towels at 0 ppm. manager drained and refilled. proper sanitizer multi quat at 200 ppm established. Corrective Action: Corrected at time of inspection. Corrective Action: Corrected at time of inspection.
Comments/Details
"A" for Food Safety
Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.
How does it work?
The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.
How can I determine the grade?
The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.
Definitions
- Priority Violation
- Major violation that directly contributes to increasing the risk of foodborne illness or injury (e.g. Food employees do not properly wash hands when required).
- Priority Foundation Violation
- Minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation. For example, hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required).
- Core Violation
- Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
- Cutting Edge Program
- All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.
| Violation Category | Grade A | Grade B | Grade B | Grade B | Grade B | Grade B | Grade B | Grade B | Grade C | Grade C | Grade C | Grade C | Grade C | Grade C | Grade D | Grade D |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Priority | 0 | 0 | 0 | 0 | 0 | 1 | 1 | 1 | 0 | 1 | 1 | 2 | 2 | 2 | more than 2 | more than 3 |
| Priority Foundation | 0 | 1 | 2 | 3 | 4 | 0 | 1 | 2 | 5 | 3 | 4 | 0 | 1 | 2 | more than 3 | more than 0 |
Any legal action for a pattern of non-compliance or permit suspension results in a D.