Tom's BBQ Tempe
Permit ID: FD-84380
Permit Type: E & D
115 E Baseline Rd Suite B5 Tempe 85283
*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
Not Participating
2
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding.....Cooked beef in steam table at 129*F internally. Mac and cheese in bottom of hot box at 128*F and 130*F. Employee re-heated items to above 165*F. Please maintain all hot-held TCS food 135*F or above. All other TCS food in units was holding properly hot at time of inspection. 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.
Corrected At Time Of Inspection
21
Proper date marking & disposition
Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. Packages of pre-cooked sausages and hot dogs opened more than 24 hours ago not dated for discard available for service in cook line reach-in. Employee determined open dates and marked items. 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.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals.....Chlorine in in-use sani-bucket at 200 ppm. Employees re-made sanitizer to proper 50-100 ppm concentration.
Corrected At Time Of Inspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Core-4-101.11 (B-E), C: Characteristics-Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable......Utility power drill in place at the potato peeler. Please remove unapproved equipment that is not intended for food use, nor easily cleanable.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had two Priority, one Priority Foundation and one Core Violations on this inspection. A pattern of non-compliance is developing for Priority violation #26, [code reference: 7-204.11], which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action. No County legal action will result from this inspection. Emailed report and notice of inspection rights to Tiffany.
Definitions
Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
e.g. - Food employees do not properly wash hands when required
Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne
illness but failure to correct this violation may lead to the occurrence of a priority violation.
e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly
washing hands when required)
Core violation is a minor violation that relates to general maintenance and sanitation.
e.g. -No sign reminding employees to wash hands
Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced
food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance
with Cutting Edge program requirements receive an “A” grade.
The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.
