Inspection Report

Business Name
Crumbl Cookies
Business Address
2780 W CHANDLER BLVD CHANDLER AZ 85224
Permit Number
FD-73371
Permit Type
Food Establishment - Bakery
Inspection Purpose
Food Routine Inspection
Inspection Date
1/8/2026
Grade
A
Priority Violation
0
Inspection Status
Completed

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: No CFPM onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Corrected at time of inspection.

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

6-202.15 - Core: Outer Openings, Protected Addl Notes: Observed the back door propped open. Discussed that outer entry points must be tightly sealed with not in use unless utilizing an air curtain, screened door or other effective measure to help prevent pest entry. PIC closed the door at the time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed the 3 comp sink drain line extended below of the flood rim of the floor sink. A 1 inch air gap is required above the flood line of the floor sink. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Comments/Details


No County legal action will result from this inspection.
Observed butter measuring 59-64*F, internally, stored at room temperature on the counter across from the stand mixers. Per PIC, the butter had been removed from the cooler around 12pm and would not be used again until tomorrow. PIC stated the butter is left out overnight. Observed the statement "keep refrigerated" on the butter packages and box. PIC stated they are not aware of a statement from the manufacturer that the butter is shelf stable and can be maintained at room temperatures. Advised PIC that butter may be left out to soften as part of the preparations of cookie dough, but should be limited to 2 hours or less, and removed from the cooler as needed. Discussed timestamping butter with the time it is removed from the cooler as part of the dough making process. Discussed that butter should not be left out. Discussed that lab testing of the butter may be conducted to determine shelf-stability. PIC removed the butter from the counter to be placed in the cooler at the time of inspection.

Also observed cream cheese frosting measuring 66*F stored at room temp on the counter. Per PIC, the frosting is too dense to pipe cold and each bag is used for approximately 30 minutes or less. No timestamp observed on the bags and PIC stated they were unaware if time as a control is being used to monitor this product. PIC moved the frosting back to the reach in to rapidly cool. Discussed implementing time as a control for TCS frosting.

"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.
Grading System The matrix below is used to grade food inspections under the voluntary grading system.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.