When was Crumbl Cookies - Westchase in Tampa last inspected?

Crumbl Cookies - Westchase in Tampa was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on September 11, 2024. Inspection type: Met Sanitation Inspection Requirements.

How many inspections has Crumbl Cookies - Westchase in Tampa had?

Crumbl Cookies - Westchase in Tampa has 3 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Crumbl Cookies - Westchase in Tampa find?

Crumbl Cookies - Westchase in Tampa was most recently inspected by FDACS on September 11, 2024 (Met Sanitation Inspection Requirements).

Has Crumbl Cookies - Westchase in Tampa had any stop-sale or stop-use orders?

No, Crumbl Cookies - Westchase in Tampa has no stop-sale or stop-use orders on record with Florida FDACS.

Crumbl Cookies - Westchase in Tampa

Name: Crumbl Cookies - Westchase in Tampa Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

10601 Sheldon Rd Suite 102, Tampa, FL 33626

Pinellas County · Retail Bakery · FDACS
Owner: 1611 Holdings Tc LLC
FDACS Estab #: 407993

Overview

Crumbl Cookies - Westchase in Tampa, FL has 3 FDACS food safety inspections on record with 13 violations.

3FDACS Insp.

13Violations

Last inspected FDACS: September 11, 2024

Crumbl Cookies - Westchase in Tampa: FDACS Inspection History (3)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2024 — 1 inspection

Sep 11, 2024 — Met Sanitation Inspection Requirements· 8 violations· Met Requirements

Inspector: SARA FELDHAUS, SANITATION AND SAFETY SPECIALIST

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected. Guidance for Written Procedures Responding to Vomiting and Diarrheal Events and Employee Health and Foodborne Illnesses handouts provided. Certified Food Protection Manager Accredited Programs can be found online using the following link: ANAB - ANSI National Accreditation Board https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/AlLdirectoryListing? menuID=8&prgID=8&statusID=4

Risk-Based Violations

2-501.11 Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf

Establishments written procedures for responding to a vomiting or diarrheal event is incomplete. Procedures do not include to segregate the affected area, to dispose of any contaminated foods and/or single service items, and to disinfect any food equipment and/or utensils. Information regarding what must be included in the written procedures provided.

95 Establishment does not have a certified food protection manager who has passed a test through a recognized accredited program. 5K-4.021(1), F.A.C.

Establishment does not have a Certified Food Protection Manager.

Good Retail Practice Violations

6-202.15 Outer opening not protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Windows or doors kept open for ventilation or other purposes not protected against the entry of insects and rodents by 16 mesh to 1 inch screens; properly designed and installed air curtains to control flying insects; or other effective means. 6-202.15Repeat

Back Room Area: Open gap at bottom juncture of back exit door does not provide a protective seal to prevent pest intrusion.

4-501.14 Warewashing equipment; sinks, basins or other receptacles used for washing or rinsing raw food or laundering wiping cloths; or drainboards or equipment used to substitute for drainboards not cleaned before use, throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and ensure the equipment performs its intended function, and at least every 24 hours when used. 4-501.14

Warewashing Area: Black mold-like buildup on sprayer nozzles of 3-compartment sink.

4-602.13 Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue. 4-602.13

Front Prep Area: Old spills on bottom shelf inside pink glass door freezer.

5-205.15(B) Plumbing system not maintained in good repair. 5-205.15(B)

Warewashing Area: Leaky faucet of sprayer nozzle at 3-compartment sink.

6-202.14 Toilet room located inside the food establishment not completely enclosed or not provided with a tight-fitting self-closing door. 6-202.14

Restroom: Door not self-closing.

6-501.16 After use, mop not placed in a position that allows air-drying without soiling walls, equipment or supplies. 6-501.16

Restroom: Wet mop not hung to dry.

2023 — 1 inspection

Sep 1, 2023 — Focused Inspection· Focused Inspection

Inspector: MANUEL URIBE, ENVIRONMENTAL SPECIALIST III

Person in charge: REBECCA MCPHEE

Comments: Offsite Focused Visit to conduct assessment for Hurricane Idalia.

No violations or enforcement actions recorded for this inspection.

2022 — 1 inspection

May 24, 2022 — Operating Without a Valid Food Permit· 5 violations· Operating Without Permit

Inspector: PATRICIA DIAZ, ENVIRONMENTAL SPECIALIST II

Comments: The food establishment is operating without a valid food permit. An application for a food permit has been submitted. The Food Establishment shall remit payment of the appropriate fee within 10 days. Electronic online payment by credit card or e-check is available at https://foodpermit.fdacs.gov. Payment by check or money order is also accepted but must be made payable to FDACS and remitted to Florida Department of Agriculture and Consumer Services, PO Box 6720, Tallahassee, FL 32314-6720. Please note that payment by check or money order may delay the processing of your food permit application. Contact the Business Center by email at [email protected] or by calling 850-245-5520 for further assistance. All requests for a new food permit submitted January 1 through June 30, shall be assessed a permit fee per F.S. Chapter 500 and Rule 5K-4. All requests for a new food permit submitted July 1 through December 31, shall be assessed permit fees of fifty percent (50%) of the applicable fee per F.S. Chapter 500 and Rule 5K-4. The Minimum Construction Standards checklist has been used in accordance with 500.12(2)(a) Florida Statutes by the food safety inspector to determine compliance before obtaining a food permit. Thank you for submitting your food establishment permit application. To complete the application process, you must remit payment in full. To expedite the processing of your food permit application, electronic online payment is available at https://foodpermit.fdacs.gov. Follow the instructions on the portal page for payment processing. Payment by check or money order is also accepted, but must be made payable to FDACS and remitted to Florida Department of Agriculture and Consumer Services, PO Box 6720, Tallahassee, FL 32314-6720. Please note that payment by check or money order may delay the processing of your food permit application. Permit fees must be paid in full before your application can be processed further. Failure to pay any permit fees in full will result in the denial of your permit and you may be subject to administrative penalties if you are found operating without a valid food permit, which is a violation of Section 500.12(1)(a), Florida Statutes. If you are found to be in violation of this provision, the Department may impose up to a $5,000.00 fine against you and/or seek administrative action to close your business. Employee Health and Foodborne Illnesses document, Employee Health Guidelines and reporting agreement provided via email.

Risk-Based Violations

3-302.11(A)(1) Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) PP

Food prep area: raw shell eggs stored over butter. cos: raw shell eggs moved as needed to prevent cross - contamination. x

2-102.11(C) Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C) (2)-(3) and (17) PfPf

Person in charge does not correctly respond to questions relating to foodborne illness. employee health guide provided. o

3-501.16(A)(2) Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) PP

Food prep area: internal temperatures of whole milk and heavy creamer measures 44-f and 50-f respectively. cos: milks were quick chilled in freezer to 41-f or less. cooler ambient temperature is 39-f. x Print Date: 5/24/2022 Page 1 of 2

2-301.14 Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 PP

Food prep area: observed employee begin to ice cookies after conducting transaction/order taking at register without first washing hands and changing gloves. cos: employee washed hands when asked to do so. x

Good Retail Practice Violations

99 The food establishment is operating without a valid food permit. An application for a food permit has been submitted. Food Establishment shall remit payment of appropriate fee within 10 days. 500.12(1) (a)F.S., 5K-4.020(4)(b) F.A.C.

Establishment is operating prior to obtaining a 2022 food permit. o

Crumbl Cookies - Westchase in Tampa: Frequently Asked Questions

When was Crumbl Cookies - Westchase in Tampa last inspected?: Crumbl Cookies - Westchase in Tampa was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on September 11, 2024. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Crumbl Cookies - Westchase in Tampa had?: Crumbl Cookies - Westchase in Tampa has 3 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Crumbl Cookies - Westchase in Tampa find?: Crumbl Cookies - Westchase in Tampa was most recently inspected by FDACS on September 11, 2024 (Met Sanitation Inspection Requirements).
Has Crumbl Cookies - Westchase in Tampa had any stop-sale or stop-use orders?: No, Crumbl Cookies - Westchase in Tampa has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Crumbl Cookies - Westchase in Tampa?: The most frequently cited FDACS violations at Crumbl Cookies - Westchase in Tampa are: 2-102.11(C): Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C) (2)-(3) and (17) Pf; 2-301.14: Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 P; 3-302.11(A)(1): Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) P.