CRUMBL COOKIES TRUSSVILLE health score and inspection history

JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location.// None of the CFSM registered their approved courses and still had the CFSM document in their folder from the previous inspection.

Store between-use utensils in a container of water at 135 F or above. 3-304.12 Store utensils left inside ice machines and closable containers of non-TCS foods with handles above the top of the food or ice.// The long handed spoons were stored in water at 64 F that was not continuously running and the scoop handle for the cocoa powder was directly in the food item.

Provide weather stripping at outer door to seal opening.// The left side of the door at the bottom has a gap in it.

Store utensils left inside ice machines and closable containers of non-TCS foods with handles above the top of the food or ice.// Scoops in the milk chocolate bin were being stored with the handle in the food item

420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4).// The ServSafe certified manager was not present during the inspection. No one present had a CFSM certification. The staff was informed to have someone present with a CFSM certification for future inspections(COS)

Maintain premises free of items that are unnecessary to the operation or maintenance of the establishment, such as equipment that is nonfunctional or no longer used.// A service sink was being used for storage of a variety of different items.

Provide lockers or other suitable facilities for storage of employees’ personal belongings.// An employee jacket was being stored on top of boxes used in the establishment.

Designate a person to be in charge and present for each shift during all hours of operation.// There was no one present with an approved CFSM certification. The manager was called and informed of this (COS).

Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta) // Unlabeled sugar being stored in a bin

Provide a covered receptacle for sanitary napkins in a toilet room used by females.// The unisex rest room did not have a covered waste receptacle for women.

Clean restroom exhaust vent cover.// The restroom exhaust vent has dust accumulation 6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. // Air ducts throughout the establishment have dust accumulation

Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.// Employee was storing and eating food above a RI cooler.

Store utensils left inside ice machines and closable containers of non-TCS foods with handles above the top of the food or ice.// The scoop handle for the sugar and other items had the handle sitting directly in the food item