Tempo Urban Bistro and Coffee Bar

Inspector's notes

Dish machine at bar measured 0ppm chlorine sanitizer. Chlorine should measure between 50-100ppm. PIC contacted repair person at time of inspection and will utilize three compartment sink until machine measures correct sanitization levels. Ensure machines are tested daily. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed build up of grease, soot or other matter on the walls and ceilings adjacent to the hood system. PIC agreed to have areas cleaned and maintained.

Inspector's notes

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

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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. Kitchen dish machine measured with 0ppm chlorine sanitizer. Found supply bottle empty and no replacements available. Verified that sanitizer at 3 compartment sink measured with correct concentration. PIC agreed to have all dishware sanitized in the 3 compartment sink until sanitizer for dish machine can be replaced and measuring 50 - 100ppm. Reviewed implementing daily checks on sanitizer concentration. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: 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. In the kitchen, 2 door reach in refrigerator adjacent to walk-in refrigerator measured with ambient temperature of 47°F. Assorted TCS food items including, sushi rice, hummus, ceviche, chicken stock and clams measured with internal temperatures ranging between 44°F and 47°F. These items had been in the unit for more than 4 hours and were recommended for discard - see embargo. Facility has adequate refrigeration to maintain regular operations. Discussed daily temperature checks on hot and cold holding equipment as a preventative measure. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: 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. Observed cold brew coffee in bar area with internal temperature measured to be 72*F. Per person in charge item was opened on Sunday and has not been refrigerated. Item is labeled to Refrigerate After Opening. See embargo. Person in charge voluntarily removed item to discard. Correct By: Corrected At Time Of Inspection

Correct By: Corrected At Time Of Inspection

Priority Foundation-3-502.12 (B1-3, B5-6, D1, D2a, D2f-h, D3, and E2-4), Pf: Reduced Oxygen Packaging, Criteria. 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/3978/Food-Variances Observed packages of raw beef in reduced oxygen packaging with dates marked that items were vacuum sealed 9/4, 8/31 and 8/26. A HACCP plan is required to ROP raw meat, a Variance is required to conduct Reduced Oxygen Packaging with items that exceed 48 hours in packaging. Provided Reduced Oxygen Packaging without a Variance Guidance Document and application to submit HACCP plan for approval. Had operator open packages to break seal after discussion with supervisor/variance team. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods. Observed floors, walls and ceiling in kitchen to be in disrepair including holes in walls, FRP panels loose revealing gaps, base missing revealing gaps and ceiling tiles stained and some missing. Please repair and maintain. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 1st