Inspection Report

Business Name
Tempe Improv
Business Address
930 E UNIVERSITY DR TEMPE AZ 85288
Permit Number
FD-26976
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
9/3/2025
Grade
B
Priority Violation
1
Inspection Status
Re-inspection required

Violations

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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.

Addl Notes: Observed the following time/temperature controlled for safety (TCS) foods with internal temperatures between 45*F - 47*F in the walk-in refrigerator: raw chicken, raw beef, raw bacon, milk, half-and-half, cut lettuce, housemade garlic oil (steeped in hot oil), and various cheeses (sliced cheddar, sliced American). Person-in-charge (PIC) indicated they had received a delivery of raw meats and produce approximately 2-3 hours prior, and walk-in refrigerator door was left open by the vendor during delivery. PIC verified the ambient temperature of walk-in refrigerator was at 41*F-42*F 2-3 hours prior. Ambient temperature of walk-in refrigerator was between 43.7*F-47.8*F at time of inspection, via min/max thermometer. PIC left adjacent walk-in freezer door open to cool walk-in refrigerator to 32.5*F at time of inspection. PIC states they have contacted a technician to inspect and repair the unit. Also observed the following time/temperature controlled for safety (TCS) foods with internal temperatures between 44*F - 49*F in the lower 6 refrigerated drawers directly across from the fryers: raw in-shell eggs (at 47*F-48*F), cooked chicken wings, and cut lettuce. Per PIC, foods had been left in unit overnight since the weekend, and had not yet verified internal temperatures. Ambient air temperature of unit was at minimum 44.6*F, via min/max thermometer. PIC discarded foods improperly cold held at time of inspection. Observed employees actively prepping and filling top of left refrigerated prep line at time of inspection. PIC states unit has not been functioning properly and they have been timestamping TCS items. Discussed time as a control log with PIC. 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. Corrective Action: Corrected at time of inspection.

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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. Addl Notes: Observed the following time/temperature controlled for safety (TCS) foods with internal temperatures between 45*F - 47*F in the walk-in refrigerator: raw chicken, raw beef, raw bacon, milk, half-and-half, cut lettuce, housemade garlic oil (steeped in hot oil), and various cheeses (sliced cheddar, sliced American). Person-in-charge (PIC) indicated they had received a delivery of raw meats and produce approximately 2-3 hours prior, and walk-in refrigerator door was left open by the vendor during delivery. PIC verified the ambient temperature of walk-in refrigerator was at 41*F-42*F 2-3 hours prior. Ambient temperature of walk-in refrigerator was between 43.7*F-47.8*F at time of inspection, via min/max thermometer. PIC left adjacent walk-in freezer door open to cool walk-in refrigerator to 32.5*F at time of inspection. PIC states they have contacted a technician to inspect and repair the unit. Also observed the following time/temperature controlled for safety (TCS) foods with internal temperatures between 44*F - 49*F in the lower 6 refrigerated drawers directly across from the fryers: raw in-shell eggs (at 47*F-48*F), cooked chicken wings, and cut lettuce. Per PIC, foods had been left in unit overnight since the weekend, and had not yet verified internal temperatures. Ambient air temperature of unit was at minimum 44.6*F, via min/max thermometer. PIC discarded foods improperly cold held at time of inspection. Observed employees actively prepping and filling top of left refrigerated prep line at time of inspection. PIC states unit has not been functioning properly and they have been timestamping TCS items. Discussed time as a control log with PIC. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Establishment is observed to have adequate refrigeration until repairs to walk-in refrigerator can be made (walk-in freezer, two double door standing reach-in refrigerators, and a long refrigerated prep table). Corrective Action: Correct within 24 hours.

Comments/Details


No County legal action will result from this inspection.
Report emailed.

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation
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
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. For example, 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
Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program
All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.
Grading System The matrix below is used to grade food inspections under the voluntary grading system.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.