Chompies

Inspector's notes

In the right cold table across from eggs, observed turkey sausage with internal temperature of 70-71 degrees F, sausage links at 50-51 degrees F, and corned beef at 46 degrees F. All items were prepped within the last hour and placed in cold table. TCS foods must 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. All items were moved to the walk in to cool. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to re-inspection. Child's menu lists cheeseburger available with consumer advisory disclosure mark as avaible undercooked. Please do not offer under cooked hamburger on a child's menu.

Inspector's notes

Corrective Action: Corrected at time of inspection. Cooked brisket in walk-in at 47*F internally. Employee stated it had been out for prep three hours before, however had not recooled in the required time. Embargoed, employee discarded. Cut melon in front cold table at 49*F internally. Manager stated it had been in the cold table less than one hour and moved it to the walk-in to recool. All other TCS items in the walk-in and the cold table were properly cold.

Inspector's notes

Corrective Action: Corrected at time of inspection. Cooked brisket prepared yesterday marked with today's date for discard in 7 days.

Inspector's notes

Corrective Action: Corrected at time of inspection. Tray of raw chicken stored on rack above cooked beef in the walk-in. Manager had items moved to proper storage. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code.

Inspector's notes

Corrective Action: Corrected at time of inspection. No detectable sanitizer in automatic low temperature dishwasher. Manager had recently washed ware sanitized manually in the 3 comp sink. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels.

Inspector's notes

Corrective Action: Corrected at time of inspection. Plated chef salad and cooked potato pancakes stored above the fill limit in the top of the cook line cold tables at 49*F and 46*F internally. Employee stated the pancakes had ben out less than one hour and were moved to cooler to re-cool. The salad had been out for unknown time and was embargoed. Manager discarded. 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.

Inspector's notes

Corrective Action: Correct prior to re-inspection 3/20/25. Sprayer faucet at 3 comp dishwashing sink extends below the flood rim. Please repair to provide sufficient air gap prior to reinspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to re-inspection 8/19/24.

Repeat Violation Core-2-401.11, C: Eating, Drinking, or Using Tobacco...Employee drink stored on a prep table, employee purse and eyeglasses stored on top of condiment containers in the dry storage alcove. Manager removed items to proper storage. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation PRIORITY VIOLATION-2-301.14, P: When to Wash.........Employee washed hands then wiped them on their apron. Employee wearing gloves touched their clothing and continued handling food. Employee drank directly from a cup, replaced the lid and sealed it along the edges with their bare hand then started to return to handing food without washing hands. Manager had employees wash hands. 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. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Priority Foundation-6-301.12, Pf: Hand Drying Provision. ....No paper towels at three handwashing sinks. Manager provided. 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. Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance......Hand washing sink at dishwashing machine clogged, not draining and filled nearly to the rim. Manager stated they would have a repair and had employees use nearest hand washing sink in the expo area. Please repair the drainage capacity and restore the sink to use. 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. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination.......In cold table on cook line, several flats of raw shell eggs stored on wire shelf above bags of pasteurized liquid egg. Manager had employee move items to proper storage. 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/4621/AMC-Toolbox---Cross-Contamination. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency.......In-use meat slicer at cook line last cleaned and sanitized five or six hours before, per employee. Manager had slicer properly cleaned and sanitized. Employee stated slicer is usually cleaned and sanitized every night and wiped with a sanitizer cloth throughout the day's use, but not broken down and washed, rinsed and sanitized. Please ensure TCS-food contact surfaces in continuous use are washed, rinsed and sanitized at least every four hours. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding.......Large cuts of pastrami hot holding in the Alto-Sham hot box at 129*F internally. Employee stated they had been in the hot box for less than two hours and re-heated them to above 165*F. Please ensure hot-held TCS food is maintained 135*F or above. 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. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-7-201.11, P: Separation-Storage.....Spray bottle of Oven & Grill Cleaner stored above the sanitize side of the three comp sink. Manager moved it to chemical storage. Correct By: Corrected At Time Of Inspection

Core-3-501.15 (B), C: Cooling Methods; Cooling containers.....Chicken soup in a very deep container in the walk-in cooling, at above 130*F internally. Employee transferred the soup to two shallow uncovered pans and moved them to the freezer to rapidly cool. 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. Correct By: Corrected At Time Of Inspection

Core-4-903.11(A) and (C), C: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Single-Use/Single-Service Items....Several boxes of to-go food containers stored on the floor by the ice machine and by the bakery ovens adjacent to the deli. Manager moved them to proper storage, at least 6" above the floor. Correct By: Corrected At Time Of Inspection

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils........Heavy accumulation of food debris inside the reach-in freezers, on the bread slicer and under the lids of the cold tables. Please maintain clean. Correct By: Correct Prior To Next Routine Inspection

Core-2-401.11, C: Eating, Drinking, or Using Tobacco....Employee's drink stored on the dishwasher, personal items stored on dry storage racks and on a prep table with food contact items. Manager removed items to proper storage. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-2-301.14, P: When to Wash........Employee handled dirty dishes then clean dishes without washing hands. Employees doing general tasks put on gloves to handle ready to eat food without washing hands. Manager had employees wash hands and had the dishes re-washed. 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. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination.........A carton and flats of raw shell eggs stored in the walk-in on a wire shelf above milk and pasteurized liquid egg. Manager had foods moved to proper storage. 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/4621/AMC-Toolbox---Cross-Contamination. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding.......Split pea soup hot holding in the steam well at 129*F internally. Manager reheated soup to above 165*F. Please ensure hot-held TCS food is maintained 135*F or above. 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. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. .....Employee handled dirty dishware wearing gloves, took off gloves and put on new gloves and started to handle clean dishware without washing hands. Had employee wash hands. Reviewed required handwashing with the manager. 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. Correct By: Corrected At Time Of Inspection