Tempe Improv

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) onsite at time of inspection. Establishment was open and operating. A 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 leak from discharge piping under handsink on second floor bar. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's 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.

Inspector's 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.

Inspector's notes

Observed buildup of organic matter on soda nozzles at downstairs bar. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the following time/temperature controlled for safety (TCS) foods with internal temperatures between 45*F - 47*F in the refrigerated line prep unit: cooked noodles, cooked mushrooms, cooked broccolini, chimichurri, and salmon glaze. An employee indicated these foods had been in the unit overnight and they did not verify internal temperatures today. All other TCS foods in the unit had internal temperatures of 41*F and below. 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 discarded by PIC at time of inspection. Observed cold brew espresso concentrate with an internal temperature of 70*F; the box and bottles indicated to "keep refrigerated" and they were stored at room temperature for more than 24 hrs. Person in charge was informed cold brew coffee is a TCS food; the cold brew concentrate was placed under a hold order in the establishment's office pending paperwork from the supplier indicating it is not a TCS food. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed kegged espresso martinis at the establishment labelled 12/1. The person in charge indicated the espresso martinis are prepared at the establishment and kegged at the establishment and are made with a cold brew espresso coffee concentrate that specifies to "keep refrigerated". Person in charge confirmed the espresso martinis had been in the kegs for more than 48 hrs. and they do not have an approved HAACP/variance plan. Person in charge was informed that cold brew coffee is a ready to eat time/temperature controlled for safety foods. Person in charge was also informed that kegging cold brew coffee, or using a similar packaging method, such as bottling, is a reduced oxygen packaging (ROP) process; time/temperature controlled for safety foods can only be held in ROP packaging for less than 48 hrs. unless the establishment seeks approval for a variance/HAACP plan with Maricopa County Environmental Services. A variance/HACCP must be obtained prior to conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances. Person in charge willingly discarded of the kegged espresso martinis. Guidance emailed. Corrective Action: Corrected at time of inspection.

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods>>>Observed missing ceiling tiles above ice machine. The establishment must be maintained in good repair with all floor, ceilings, and walls smooth and easily cleanable and intact. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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 a dicer with a heavy accumulation of purple debris in the dicer blades. Person in charge indicated it had been run through the dish washer after use. Person in charge moved the dicer back to the dish pit to be re-washed, rinsed, and sanitized. The person in charge was reminded that clean food contact surfaces must be clean to the sight and touch; harmful organisms may grow on food debris left on food contact surfaces after they are cleaned; food debris may also attract pests. Correct By: Corrected At Time Of Inspection

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 a build up of brown residue in two soda nozzles in bar area. Soda nozzles must be cleaned at a frequency and thoroughness to preclude the build up of dirt/grime, food debris, and organic material that may contribute to an accumulation of microorganisms. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence>>>Observed 5+ small flying insects around the ice machine in the bar area. Insects and other pests are capable of transmitting disease to humans by contaminating food and food-contact surfaces. Effective measures must be taken to eliminate their presence in food establishments. Observed pooling water, pooling syrup, and a build up of food debris/trash in the bar area; this maybe contributing to insect issue. Re-inspection 10/09/23. Correct By: Correct Prior To Reinspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions>>>Observed pooling water, pooling syrup, and a build up of food debris/trash in the bar area; this maybe contributing to insect issue. Establishment must be cleaned at a frequency that precludes the build up of grime, food debris, and trash. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Primary cleaning should be done at times when foods are in protected storage and when food is not being served or prepared. Correct By: Correct Prior To Next Routine Inspection