Chompie's Restaurant & Bakery

Inspector's notes

Observed no soap at the handwashing sinks in the bar area at the time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed concentration of chlorine sanitizer at the in use dishwasher in the back kitchen test at 0ppm on the food contact surface with chlorine test strips after multiple cycles. Chlorine sanitizer concentrations on the food contact surface shall be between 50ppm-100ppm. PIC was instructed to relocate all food-contact surfaces previously washed in mechanical dishwasher to warewashing area to be properly sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS foods 44*F-48*F in cold table at the end of the cookline at the time of inspection. TCS foods included liquid egg and cooked sausages. 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. Per PIC, the liquid egg had been taken from the walk-in cooler three hours prior to the time of inspection and PIC decided time as a control for food safety would be best moving forward and properly time stamped TCS food items at the time of inspection. Per PIC the sausages were in the unit since the previous day and no temperatures had been taken of the unit/ TCS food items that day and discarded the sausages at the time of inspection. Corrective Action: Corrected at time of inspection. Consecutive repeat violation: 3rd.

Inspector's notes

Observed multiple live roaches in the chemical storage room at the time of inspection around floor drain and by the door frame of storage room. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to re-inspection on 9/4/26.

Inspector's notes

Observed no soap at the handwashing sinks in the bar area at the time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed concentration of chlorine sanitizer at the in use dishwasher in the back kitchen test at 0ppm on the food contact surface with chlorine test strips after multiple cycles. Chlorine sanitizer concentrations on the food contact surface shall be between 50ppm-100ppm. PIC was instructed to relocate all food-contact surfaces previously washed in mechanical dishwasher to warewashing area to be properly sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS foods 44*F-48*F in cold table at the end of the cookline at the time of inspection. TCS foods included liquid egg and cooked sausages. 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. Per PIC, the liquid egg had been taken from the walk-in cooler three hours prior to the time of inspection and PIC decided time as a control for food safety would be best moving forward and properly time stamped TCS food items at the time of inspection. Per PIC the sausages were in the unit since the previous day and no temperatures had been taken of the unit/ TCS food items that day and discarded the sausages at the time of inspection. Corrective Action: Corrected at time of inspection. Consecutive repeat violation: 3rd.

Inspector's notes

Observed cooked potato wedges 51*F, blue cheese olives 54*F and kalamata olives 50*F with "keep refrigerated" on original container at the bloody mary bar on ice at the time of inspection. 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. Per PIC, TCS items were placed at the bar at 6am this morning, five hours prior to the time of inspection. All TCS foods improperly cold held were discarded by PIC at time of inspection. PIC indicated establishment may use time as a control for food safety going forward. Corrective Action: Corrected at time of inspection. Consecutive repeat violation: 2nd.

Inspector's notes

Observed open container of hot dogs with open date of 3/19 on the cookline in a reach in cooler at the time of inspection. 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. Discussed with PIC ensuring all RTE/TCS items are properly date marked at the time of preparation and discarded after 7 days. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pastrami 118*F-125*F and corned beef 117*F-125*F in steam table hot holding at the end of the cookline at the time of inspection. Also observed gravy 118*F-123*F in hot holding well on the cooktop. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Per PIC, temperatures were taken of the TCS items and were above 135*F one hour prior to the time of inspection. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed shredded cheese 45*F- 49*F, sliced cheeses 47*F-50*F, cut tomatoes 47*F in the omelet cold table on the end of the cookline. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Per PIC, temperatures were taken on the TCS items less than 4 hours prior to the time of inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. PIC has placed work order for cold holding unit at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed various containers stored as clean with old datemark stickers and adhesive residue still attached. Containers and wares shall be precleaned with debris and adhesives removed prior to being cleaned and sanitized. Discussed with PIC thoroughly removing datemark stickers from containers before they are cleaned and sanitized. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed in the salad bar prep table: cooked pierogis at 51°F and cooked grits at 56°F. The unit itself measured 54.6°F on a min-max thermometer. PIC stated that items had been in the cold holding unit for 30 minutes. 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. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. PIC called to have unit serviced during time of inspection. Corrective Action: Corrected at time of inspection. Repeat Violation: 2nd consecutive violation.

Inspector's notes

Observed in the handwashing sink next to the coffee machines in the back of house used coffee filters and other debris. Additionally observed a wool scrubber in the handwashing sink in the bar. PIC said that the handwashing sinks are occasionally used as dump sinks. Discussed with PIC that handwashing sinks are for handwashing only, as to prevent contamination to food items from hands. PIC removed items from handwashing sinks at time of inspection. PIC will ensure establishment discontinues use of handwash sinks for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in the cold holding prep table next to the grill pooled eggs at 54°F as measured on a calibrated probe thermometer. Additionally observed in the pull-out cold holding unit underneath the grill cooked turkey at 50°F and raw chicken at 49°F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Per PIC the items had been in the units for less than 2 hours. Had PIC transfer items to walk-in cooler to rapidly cool to 41°F. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed knives being stored in between prep tables; handles of scoops touching food in the cold holding prep tables; spoons used for mixing beverages being stored in water that measured 67°F. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. PIC placed all improperly stored utensils in the dishwashing area to be cleaned and sanitized. Corrective Action: Corrected at time of 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. Observed that no paper towels were available at the hand washing sink in the bar. Discovered that paper towels were near the sink but employees had hung their personal clothing over the spindle holding the paper towels. Hand drying provisions must be accessible at all times. The PIC had the employee remove the personal clothing from the paper towel holder at the time of this inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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. Observed that the dishwasher in the bar tested at less than 25ppm for chlorine sanitizer. A concentration of 50ppm to 100ppm is required to properly sanitize wares. The PIC removed the empty sanitizer bottle and installed a new sanitizer bottle. After priming and running the dish machine the sanitizer tested between 50ppm and 100ppm. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold 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/4576/AMC-Toolbox---Cold-Holding. Observed the TCS food items, including macaroni, potato and egg salads, and cooked and cooled meat pastries, in the center deli cooler, and 2 small reach in cold holding units in the kitchen to have internal temperatures of 46F to 50F. TCS foods shall be maintained at at temperature of 41F or below. All TCS foods were removed from the cold holding unit and moved to the adjacent deli cold holding units. Suggested that staff use a temperature log for the deli cases and record food temperatures every 4 hours. Correct By: Corrected At Time Of Inspection

Core-7-209.11, C: Storage-Other Personal Care Items Observed employee clothing being stored on shelves in multiple areas of food and supply storage throughout the restaurant and bar. Except for properly stored refrigerated medicines and first aid supplies, lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. PIC will designate clothing storage areas for staff use. 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. Observed that no paper towels were available at two of the handwashing sinks in the kitchen. All handwashing sinks must be stocked with paper towels at all times. The PIC replaced the paper towels at the time of this inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold 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/4576/AMC-Toolbox---Cold-Holding. Observed the TCS foods including meats and cooked potatoes had internal temperatures of 45F to 46F, measured with a calibrated probe thermometer. All TCS foods must be held at 41F or below. The PIC stated the food had been in the unit for more than four hours and discarded all items in the drawers. Discarded foods are listed on the embargo form. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use Observed an aerosol can of household insect control spray stored with the restaurant chemicals. Only those poisonous or toxic materials that are required for the operation and maintenance of a food establishment, such as for the cleaning and sanitizing of equipment and utensils, shall be allowed in a food establishment. This does not apply to packaged poisonous or toxic materials that are for retail sale purposes. The presence in the establishment of poisonous or toxic materials that are not required for the maintenance and operation of the establishment represents an unnecessary risk to both employees and consumers. The PIC discarded the can of insect control spray at the time of this inspection. Correct By: Corrected At Time Of Inspection