Tambayan At Flaming Pig

Inspector's notes

Observed 5 pans containing chicken adobo with internal temperatures ranging from 50-55* in the walk-in cooler. According to the person in charge (PIC), those items were placed in the walk-in cooler the night before (over 16 hours ago) to cool down. PIC stated that lids were placed on the pans when the cooling process started. Informed PIC that food items should be cooled down uncovered and unstacked. Informed PIC that cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a container with cooked pork with an internal temperature of 58*F in the reach-in cooler at the back of the kitchen. Air temperature of the reach-in cooler was 58*F with a min/max holding thermometer. The rest of the items in the reach-in cooler were non-TCS products (produce). Informed PIC that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. PIC stated that the shrimp was prepared over 24 hours ago. PIC discarded the container with pork at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 5 pans containing chicken adobo with internal temperatures ranging from 50-55* in the walk-in cooler. According to the person in charge (PIC), those items were placed in the walk-in cooler the night before (over 16 hours ago) to cool down. PIC stated that lids were placed on the pans when the cooling process started. Informed PIC that food items should be cooled down uncovered and unstacked. Informed PIC that cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a container with cooked pork with an internal temperature of 58*F in the reach-in cooler at the back of the kitchen. Air temperature of the reach-in cooler was 58*F with a min/max holding thermometer. The rest of the items in the reach-in cooler were non-TCS products (produce). Informed PIC that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. PIC stated that the pork was prepared over 24 hours ago. PIC discarded the container with pork at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed handwashing sinks with no hot water at all. Person in charge (PIC) stated that hot water has been turned off due to water leaks. Informed PIC that hot water of: 100°F is required at all handwash sinks and 110°F at all other sinks. Provide adequate hot water at all sink fixtures prior to re-inspection. Corrective Action: Correct prior to re-inspection (05/18/26).

Inspector's notes

Observed rusty storage racks with food debris on them in main walk in fridge. Discussed cleaning frequency and possible change out with person in charge. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Large container of raw egg mixture in prep top cooler measured 88 degrees F internally, employee said it was not cooked and was prepared about 3 hours prior. Item was discarded at time. Additionally, bag of octopus balls in same cooler measured 56-59 degrees F, employee said they had been inside the cooler since yesterday. Items were discarded at time. Please ensure all TCS food items are maintained at 41 degrees F or below when cold holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

Large pot of soup in in kitchen area was sitting at ambient temperature, soup measured 98 degrees F. Employee said it had been cooked about an hour and a half earlier and gets reheated to order. Instructed employee to reheat whole pot now and keep hot. Please ensure all time/temperature controlled for safety (TCS) food items are maintained at 135 degrees F or above when hot holding. Corrective Action: Corrected at time of inspection. Third consecutive violation.

Inspector's notes

Cooked beef sticks in steam table measured 96-110 degrees F internally during inspection. Employee said they had been cooked about an hour prior, steam table was turned up and items were reheated at time. Please ensure all time/temperature controlled for safety food items are maintained at 135 degrees F or above when hot holding. Second consecutive violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Cooked chicken measured 112-130 degrees F internally in heat lamp case in kitchen area, item had been prepared over 4 hours prior and was discarded at time. Please ensure all time/temperature controlled for safety food items are maintained at 135 degrees F or above when hot holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed various cases and bags of produce being store on the floor in the walk-in cooler, items were moved at time. Please ensure all food items are stored at least 6 inches above the floor. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee washing a banana leaf in the handsink while another employee was washing their hands. Please ensure handsinks are maintained clean, accessible, and reserved for handwashing only. Corrective Action: Corrected at time of inspection.

Inspector's notes

Cooked chicken in lowboy cooler measured 58-60 degrees F internally, employee said they take this container out of the cooler frequently to reheat chicken for service and they believed this was the reason it had warmed up. Had employees move container of chicken to walk-in cooler to cool back down and instructed them to only take what they need from the container to prevent all of the product from warming up. Please ensure all time/temperature controlled for safety food items are maintained at 41 degrees F or below when cold holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed various food items cooling in covered containers, items had only been cooling for no more than 30 minutes and were uncovered at time to finish cooling. Please ensure all food items cool in shallow uncovered containers until they reach 41 degrees F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Ice scoop being stored inside of self producing ice machine during inspection, scoop was removed at time. Please ensure ice scoop is stored outside of machine between uses to prevent handle from betting buried and contaminating ice. Corrective Action: Corrected at time of 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 loosely covered container of raw chicken being stored on top of loosely covered container of cooked pork in prep top cooler, raw product was moved to safe location at time. Please ensure all raw animal product is stored safely and in a way that cannot contaminate ready to eat food items. Correct By: Corrected At Time Of 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... QUAT sanitizer in 3 compartment sink measured 0 ppm while in use during inspection, sink was emptied and refilled with wall mounted chemical dispenser at time. Please ensure QUAT sanitizer is maintained between 150-400 ppm for effective sanitizing of food contact surfaces. Correct By: Corrected At Time Of Inspection