Tom's BBQ - Chandler

Inspector's notes

No CFPM onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No CFPM onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed various employee foods and personal items stored on shelving on prep counter space above foods intended for service to customers. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed blanched fries stored at room temp next to the fryers with internal temperatures ranging form 48-62*F when measured with a probe thermometer. PIC stated the fries are monitored with time and used within 2 hours. No timestamp observed for start or discard time on TAC. Establishment does not have a written and approved time as a control policy. All TCS foods being held under time as a control were properly time stamped at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Must provide written time as a control procedures prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed metal pans of cooling pulled pork with internal temperatures ranging from 87-102*F when measured with a probe thermometer. Observed 6-8 inches of cooling food in each pan. Per PIC, the pork had been cooling for approximately 1 hour. Also observed cooling whole chubs of brisket with internal temperatures ranging from 82-135*F. Per PIC, the brisket had been cooling for less than 2 hours and was placed in the walk in cooler at around 190*F. Observed some section so brisket measuring greater than 4". 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 TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Advised PIC to air cool foods while actively monitoring until they reach 135*F then immediately place into the walk in cooler. Advised PIC placing dense cooling foods at high temperatures may cause unnecessary strain on coolers. Advised PIC to extend hot holding on certain foods to help avoid cooling too many foods at one time to ensure there is sufficient cooling capacity within the cooler. Corrective Action: Corrected at time of inspection.