Chompie's Deli

Inspector's notes

On side cook line, meat ends saved for later use with internal temperatures of 90*F-100*F, and in top portion of hot holding unit, brisket with internal temperatures of 100*F-121*F. Per employees, meat ends and brisket were out of temperature <2 hours. Meat ends were moved to walk in cooler to rapidly cool and brisket was moved to oven to reheat back to 165*F for hot holding. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, on speed rack on sheet pans, baked potatoes/6-29, potato cakes/ 6-28, meat knish/ 6-28 with preparation dates >24 hours. Instructed employee to provide preparation dates on sheet pans of prepared foods. RTE/TCS foods requiring date marking are to be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

Throughout establishment, all cutting boards deeply scored. Resurface or replaced cutting boards. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At in use smaller warewashing machine, no detectable chlorine sanitizer at dishware surfaces. Chemical company was called at time of inspection and machine was repaired at time of visit. After machine was re-run, chlorine sanitizer with a concentration of 50-100ppm at dishware surfaces. Discussed more frequent monitoring of sanitizer solution, especially at start of day, after exchanging bottles of sanitizer, or after periods of inactivity. Corrective Action: Corrected at time of inspection.

Inspector's notes

In large walk in cooler, uncovered containers >12in deep, of cooked chicken soup, with internal temperatures of 45*F-48*F. Per employee, soup was prepared the previous day. Containers of cooked chicken soup were discarded. See embargo form. Discussed proper cooling times and methods with manager and employee. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

At front service deli case and in walk in cooler, sliced meats/50*F-60*F prepared and cooling in shallow covered containers. Containers of sliced meats were uncovered to continue the cooling process. TCS foods are to be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

In open top prep cooler, observed styrofoam trays lining bottoms of metal inserts and in direct contact with unpackaged foods. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Discussed options to maintain easily cleanable surfaces. The trays were removed. Corrective Action: Corrected at time of inspection.

Inspector's notes

The food manager certification for the person in charge has recently expired. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Update CFPM as needed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No single use towels available at the hand sink near the cookie service case. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the prep cooler near the hot water baths, observed TCS food holding above 41F including. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. It was determined that the power cord to the unit was damaged, sparking, and unsafe to plug in. Per PIC, the unit was working properly and verified earlier, and the foods were within safe time parameters. All TCS foods improperly cold held were relocated to alternative functioning refrigeration or placed in ice baths to rapidly cool to 41°F at time of inspection. Repair service immediately scheduled for the unit. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed three unlabeled chemical spray bottles. The bottles were properly labeled (bleach water and degreaser) at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pan of corned beef hash thawing at room temperature. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. The hash was returned to refrigeration to properly thaw. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed packaged baked goods like several cookie varieties, apple strudel, and cherry cheese strudel,etc available for sale, but without ingredients and proper labelling. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed packaged baked goods like several cookie varieties, apple strudel, cherry cheese strudel, macaroons, crumb bun, etc available for sale, but without ingredients and proper labelling. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed packaged baked goods like several cookie varieties, poppy strudel, bowties, varios halveh, etc available for sale, but without ingredients and proper labelling. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In employee restroom, observed maximum water temperature of 68F at the handwash sink. Handwash sinks must be supplied with hot water of at least 100°F at all times. Repair as needed. Email proof of corrective action (receipt or photo) to inspector within about a week. Corrective Action: Correct prior to re-inspection.

Inspector's notes

In one service case/45.5F, observed TCS food holding over 41F including pate/47F, chicken salad/47F, egg salad/47F, tuna/46F, cheese blintz/51F, Israeili salad (cut tomatoes)/48F, etc. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Staff member indicated that proper temperature was observed about two hours prior. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Repair service was immediately scheduled. Staff to ensure the the unit can maintain temperatures at or below 41F before refilling with TCS food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed packaged baked goods like several cookie varieties, poppy strudel, bowties, varios halveh, etc available for sale, but without ingredients and proper labelling. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In prep cooler, observed hot dogs with discard date of 9/4. In walk-in cooler, observed au jus with discard date of 9/2. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed packaged baked goods like several cookie varieties, strudel, linzar tart, etc available for sale, but without ingredients and proper labelling. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-3-501.14, P: Cooling. 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/4617/AMC-Toolbox---Cooling......In walk-in cooler, observed two large briskets, prepared the evening before, with internal temperatures of 46-47F. Cool TCS food rapidly from 135F to 70F within two hours and then to 41F with the total time not exceeding 6 hours. Reviewed cooling procedures. Trim large briskets into thinner pieces and discontinue layering the briskets on top of each other. The person in charge voluntarily discarded the improperly cooled briskets. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding........In large steam bath, observed two pieces of pastrami with internal temperatures of 107-117F. Maintain hot TCS food at or above 135F. Ensure all parts of the pastrami are properly reheated prior to properly hot holding in the steam bath. The pastrami was within proper within safe time parameters and was sent to cabinet to be reheated to 165F before returning to the steam bath for proper hot holding. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-3-602.11, C: Food Labels.......Observed packaged baked goods like cookies, bran muffins, lemon loafs bowties, coffee cakes, etc available for sale, but without ingredients and proper labelling. Packaged food shall be labeled with the common name of the food, ingredients listed in descending order of predominance, net quantity of the contents, distributor name and place of business, and allergen food source if not listed in the ingredients. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 4th

Repeat Violation Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained.....Cold water faucet missing at single food prep sink across from the bakery prep area walk-ins. Repair as needed. Repeat Violations: 2nd,Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. 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.......At the hand sink In the service area between front and rear dining areas, observed the maximum water temperature at 64F. The sink is supplied with an instant heater below. Repair the sink to provide hot (at least 100F) running water under pressure to the sink. Email inspector proof of corrective action (eg service receipt) within 10 days. Repeat Violations: 2nd,Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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/4125/Food-SafetyOperator-Resources......In walk-in cooler, observed spinach cream cheese and southwest cream cheese datemarked with end dates of 12/30 and 1/6 respectively, and held more than seven days. Discontinue maintaining ready-to-eat TCS food more than 7 days from oldest ingredient's prep date. The cream cheese was voluntarily discarded by the person in charge. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-3-602.11, C: Food Labels.....Near host/hostess area, observed 7 tables and counters with unlabeled, packaged cookies, apple streusel, almond horns, peanut butter fudge brownies, and miscellaneous baked goods. Packaged food shall be labeled with the common name of the food, ingredients listed in descending order of predominance, net quantity of the contents, distributor name and place of business, and allergen food source if not listed in the ingredients. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.....Observed soiled surfaces including prep cooler lids, hinges, door handles, interior bases and door gaskets. Also observed soiled kitchen blender base and cooking equipment. Clean and maintain throughout as needed. Correct By: Correct Prior To Next Routine Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained.....Cold water faucet missing at single food prep sink across from the bakery prep area walk-ins. Repair as needed. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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.......No single use towels available at two kitchen handwashing sinks. Towels restocked. Corrected. Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. 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.......At the hand sink In the service area between front and rear dining areas, observed the maximum water temperature at 81F. The sink is supplied with an instant heater below. Repair the sink to provide hot (at least 100F) running water under pressure to the sink. Email inspector proof of corrective action (eg service receipt) within 10 days. Correct By: Correct Prior To Reinspection

Repeat Violation Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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/4617/AMC-Toolbox---Cooling......In walk-in cooler, observed three 16qt containers of just prepared au jus/48F in containers over 12 inches deep. Discontinue cooling in deep containers. Per manager, the au jus batches were still within approved cooling parameters, and they were transferred to shallow pans to facilitate and complete the cooling process. Cooling procedures reviewed. Repeat Violations: 2nd,Correct By: Corrected At Time Of Inspection

Repeat Violation Core-3-602.11, C: Food Labels.....Near host/hostess area, observed tables with unlabeled, packaged cookies and miscellaneous baked goods. Packaged food shall be labeled with the common name of the food, ingredients listed in descending order of predominance, net quantity of the contents, distributor name and place of business, and allergen food source if not listed in the ingredients. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Core-6-501.12, C: Cleaning, Frequency and Restrictions......Observed mold growth on the exterior wall and door at freezer #2. Clean and maintain as needed. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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/4617/AMC-Toolbox---Cooling......In walk-in cooler, observed two containers of just prepared au jus/45-50F in containers over 12 inches deep. Discontinue cooling in deep containers. According to the time stamps on the containers, the au jus batches were still within approved cooling parameters, and they were transferred to shallow pans to facilitate and complete the cooling process. Cooling procedures reviewed. Correct By: Corrected At Time Of Inspection

Core-3-602.11, C: Food Labels.....Near host/hostess area, observed tables with unlabeled, packaged cookies, bread and miscellaneous baked goods. Food packaged in a facility shall be labeled with the common name of the food, ingredients listed in descending order of predominance, net quantity of the contents, distributor name and place of business, and allergen food source if not listed in the ingredients. Correct By: Correct Prior To Next Routine Inspection