Chompie's Deli

Inspector 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

Inspector 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

Inspector 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

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

Inspector 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

Inspector 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

Inspector 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

Inspector 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

Inspector 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

Inspector 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

Inspector 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

Inspector 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

Inspector 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