Opa Tempe Bar and Grill

Inspector's notes

Observed two containers used to store individually packaged tzatziki in the front cooler across from the pastries to measure between 43 and 46F. The person in charge indicated the tzatziki was holding in the unit since 7/13. All TCS foods improperly cold held were discarded by PIC at time of inspection. 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 cooked chicken wings portioned ziplock bags stored in the cooler below the cook's line to measure between 50F. Ensure the chicken is cooled prior to portioning or place the chicken in loosely sealed bags to allow for air transfer and stored in the walk-in cooler. The person in charge indicated the chicken cooked today and was in the cooler for 4 hours. Observed lettuce that was prepared 3 hrs prior from room temp to measure at a temperature of 48F in the cold top cooler across from the cooks line. Ensure the lettuce is properly cooled in the walk-in prior to placing in the working units. 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. The container of lettuce and chicken was placed in the walk-in cooler to rapidly cool. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food protection manager present 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 dolmades with cooked rice with discard date of 11/13/2025. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Repeat violation. This is the 2nd consecutive violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two insecticide bottles stored in back dry storage area. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed leaks from drain lines at 3-compartment sink and from 3-compartment sink basin. Per PIC, the establishment has ordered a new 3-compartment sink and is working on installing. All plumbing must be maintained in good repair at all times. Repair/replace 3-compartment sink prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed build-up of organic matter, dirt, and food debris on walls and in drains throughout facility. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed boxes of raw bacon and a tube of ground beef stored over sliced onion and peppers, pizza dough, and cooked chicken in the walk-in. Informed PIC that all raw animal proteins must be stored under any ready-to-eat foods. PIC properly stored the raw animal proteins away from the RTE foods at time of inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the ware washing machine in active use at the bar to be outputting a sanitizer concentration of 0 ppm. Employee stated that the sanitizer component of the machine does not work. Employee demonstrated that the sanitizer is added to the water at the bottom of the machine before each time the dishes are ran through. Upon testing again, the sanitizer concentration was 0 ppm. Informed PIC that the machine may not be used for washing dishes until it is capable of sanitizing them. Informed PIC that the glasses need to be washed in the mechanical ware washing machine in the kitchen or the three-compartment sink. Employee and PIC moved both trays of recently ran through glasses to the mechanical ware washing machine in the kitchen to be properly sanitized at time of inspection. Informed PIC that the machine at the bar needs to be fixed and properly functioning by reinspection on 7/11/2025. Explained to PIC that the establishment may also choose to discontinue use of the machine entirely by reinspection on 7/11/2025. PIC and employee agreed to use the ware washing areas in the kitchen for dish washing until the bar machine is functioning properly. Food-contact surfaces must be properly sanitized after washing and rinsing. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Correct prior to re-inspection on 7/11/2025.

Inspector's notes

Observed diced tomatoes, feta, parmesan, sliced mozzarella, greek dressing, shredded and chopped lettuce with internal temperatures ranging 48*F-52*F in the top of the right most prep table. The ambient temperature of the unit is 53.7*F, measured musing min/max thermometer. PIC informed that the top and bottom of the unit had been stocked about an hour and a half prior. Informed PIC that the unit cannot be used for TCS foods due to the unit not being able to hold the product at 41*F or below. Instructed PIC to move the TCS foods from the bottom into the walk-in. PIC moved the food into the walk-in and placed the foods on top of the unit into an ice bath at time of inspection. PIC agreed to not use the unit for to storage of TCS foods until it is capable of holding them at 41*F or 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 relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple TCS foods stored past the seven-day date marked, prep dates ranging 6/20-7/01. These foods include greek dressing, pizza sauce, linguini noodles, and spanakopita. Informed PIC that any foods past the seven-day date marks need to be discarded. PIC discarded these foods at time of inspection. Foods were embargoed. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two unlabeled bottles behind the bar filled with chemicals. Employee stated that they are both filled with sanitizer. Discussed with employee that all chemicals taken out of their bulk containers need to be labeled with the common name to avoid misuse. Employee labeled both bottles at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the prep table on the right of the cook line storing TCS foods above 41*F. The internal temperature of the unit was 53.7*F, measured using min/max thermometer. Informed PIC that the unit must be capable of holding TCS foods at 41*F or below prior to reinspection on 7/18/2025. 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. Corrective Action: Correct prior to re-inspection on 07/18/2025.

Inspector's notes

Observed an unwrapped cooked beef and lamb cylinder for gyros placed in the freezer with the exterior of other food packages touching it, as well as the ice from the sides of the freezer touching it. Informed PIC that the meat cannot be placed into the freezer unwrapped or touching the exterior packaging of other products. Discussed contamination risk with PIC. Instructed PIC to discard the meat product. PIC discarded the meat product at time of inspection. The item was embargoed. Food should only contacts surfaces of equipment and utensils that are cleaned & sanitized. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several salmon filets thawed in ROP in the walk-in refrigerator. Informed PIC that the fish needs to be removed from the ROP prior to thawing or immediately upon thawing. Instructed PIC to remove the fish from the ROP. PIC removed the salmon from the ROP at time of inspection. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection. ***** 2nd Consecutive Violation *****

Inspector's notes

Observed wiping cloths stored in a sanitizer bucket with a sanitizer concentration that was too low. Informed PIC that the wiping cloths need to be stored in sanitizer buckets with an approved sanitizer concentration. PIC stored the wiping cloths in an approved concentration at time of inspection. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pre-cooked chicken wings and chipotle hummus past the 7-day date mark in the walk-in refrigerator. Informed PIC that the hummus and wings need to be thrown away because they are past the 7 days of preparation. PIC discarded the food at time of inspection. Food was embargoed. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several salmon filets thawed in their ROP in the walk-in refrigerator. PIC stated that they punctured a hole in the packages to let air in. Informed PIC that puncturing a hole in the packaging is not sufficient; the fish must be removed from the ROP before thawing under refrigeration or must be immediately removed from ROP after thawing under cold running water. PIC removed the salmon from the ROP at time of inspection. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sliced tomatoes and chopped lettuce at 46*F in the top of the cold holding unit. PIC stated that the items were prepped and then placed in the unit about an hour prior. Instructed PIC to move the items to the walk-in cooler to cool down to 41*F before being placed back on the line. PIC moved the items to the walk-in. Discussed with PIC and owner about cooling items that are prepped at room temperature in the walk-in before placing them on the line. Food being prepped at room temperature to be cold held should be cooled to 41*F before being placed in cold holding unit. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed floor tiles in the kitchen that are broken and loose. Informed PIC that these tiles need to be repaired and done so that the floor is smooth and easily cleanable. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. ---Observed ground beef stored above whole muscle beef kabobs in walkin shelving. Manager relocated the foods. Ensure that ground beef is stored below whole beef. Correct By: Corrected At Time Of Inspection