Tom's BBQ Tempe

Inspector's notes

Observed soap at handwashing sink next to ice machine, but not sink on the other side of wall. Informed PIC that handwashing sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed plastic containers of sugar, flour, and salt with scoop handles (and styrofoam bowls used as scoops) sitting in contact with dry condiments. Informed PIC that In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed stored wiping cloth in sanitizer bucket next to ice cream machine (front) at 25 ppm (chlorine). Informed PIC that chlorine sanitizer must be maintained at 50 ppm - 100 ppm. PIC adjusted concentration at time of inspection. 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 drainage pipes from ice machine with an air-break where a 1in air gap is required. Informed PIC that a 1in air-gap is required for all drainage pipes to prevent backflow. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed Lobby Bathroom, and handwashing sinks in main kitchen and back prep kitchen with no signage. Informed PIC that handwashing signage is required for all employee handwashing sinks including the lobby bathrooms. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed drainage pipes from 3 compartment sink with an air-break where a 1in air gap is required. Informed PIC that a 1in air-gap is required for all drainage pipes to prevent backflow. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Bo Certified Food Protection Manager was available onsite at time of inspection. Informed PIC that a CFPM is required to be onsite during all hours of operation. PIC stated that they are in the process of getting two staff members certified. 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. ***** 3rd Consecutive Violation *****

Inspector's notes

Observed grilled onions and grilled bell peppers with internal temperatures ranging 92*F-104*F sitting on the top of the steam line. PIC stated that these items had been cooked less than an hour prior. Informed PIC that these foods need to be kept at 135*F or above. Instructed PIC to reheat the grilled vegetables to 165*F to be properly hot held. Discussed with PIC that the metal containers containing the food need to be directly in the well, not double panned. PIC reheated the foods to 165*F and properly hot held them at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in-use utensils sitting in warm water at 115*F. Informed PIC that the hot water must be at least 135*F for properly in-use utensil storage. PIC placed the metal container into the hot well to heat up the water at time of inspection. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No Certified Food Protection Manager was available onsite at time of inspection. Informed PIC that a CFPM needs to be available onsite whenever open and operating. 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. ***** 2nd Consecutive Violation *****

Inspector's notes

No Certified Food Protection Manager was available onsite at time of inspection. Informed PIC that a CFPM needs to be available onsite whenever open and operating. 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. ***** 2nd Consecutive Violation *****

Inspector's notes

Observed hand sink near cook line not supplied with hand drying provisions. Informed PIC that all hand sinks need to be provided with hand drying provisions at all times. PIC provided hand towels at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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/4573/AMC-Toolbox: Handwashing. Addl Notes: Observed the hand sink near the line not supplied with hand soap. Informed PIC that all hand sinks need to be supplied with soap at all times. PIC provided soap at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large tray of plastic wrapped rib tips with internal temperatures ranging 45*F-52*F in the walk-in. The unit had an ambient air temperature of 40.8*F, measured using min/max thermometer. PIC stated that the rib tips had been cooked, cooled, portioned and in the unit since the night prior. Informed PIC that the rib tips need to be discarded due to improper cold holding. PIC discarded the rib tips at time of inspection. Rib tips were embargoed. 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. Corrective Action: Corrected at time of inspection. ***** 3rd Consecutive Violation *****

Inspector's notes

Observed previously blanched and cooled potato fries sitting out at room temperature next to the fryer with an internal temperature of 60.2*F. PIC stated that the fries sit out at room temperature for 3 hours and are discarded after. Informed PIC that a procedure needs to be written for item on time as a control. Discussed with owner and they stated that the want to implement time as a control. Provide the time as a control procedure prior to reinspection on 07/28/2025. 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. All TCS foods being held under time as a control were properly time stamped at time of inspection. Must provide written time as a control procedures prior to re-inspection. Corrective Action: Correct prior to re-inspection on 7/28/2025.

Inspector's notes

No Certified Food Protection Manager was available onsite at time of inspection. Informed PIC that a Certified Food Manager needs to be available onsite during all hours of operation. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.

Inspector's notes

No Certified Food Protection Manager was available onsite at time of inspection. Informed PIC that a Certified Food Manager needs to be available onsite during all hours of operation. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.

Inspector's notes

Observed sliced tomatoes, shredded cheese, and pork with an internal temperature of 45-48*F in the top of the cold holding unit. Observed sausages and lettuce in the bottom of the cold holding unit with an internal temperature of 47-48*F. The ambient air temperature of the unit was 51.3*F, measured using min/max. PIC informed that the food has been in the unit for half an hour. Instructed PIC to place the TCS food in the walk-in refrigerator to cool them down to 41*F. PIC moved the TCS foods to the walk-in at time of inspection. PIC placed the items in the top of the unit in an ice bath. PIC agreed to not use the unit for TCS foods until it is able to hold the products 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. ****** 2nd Consecutive Violation ******

Inspector's notes

Observed cooked brisket being stored in a plastic grocery bag inside the warming unit. Informed PIC that food cannot be stored in grocery bags and must be stored in food-grade bags only. PIC moved the brisket into a food grade bag at time of inspection. Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the mop sink drain backed up and not draining. PIC stated that they have not been using it due to its inability to drain. All other floor drains are draining properly and not conveying sewage. Sewage from the mop sink drain is not actively backing up. Informed PIC that the drain needs to properly drain prior to reinspection on 03/24/2025. Corrective Action: Correct prior to re-inspection on 03/24/2025.

Inspector's notes

Observed TCS foods in the top of the smallest cold holding unit with temperatures ranging 51*F-54*F. These foods included sliced tomatoes, cooked green beans, and shredded cheeses. The unit has an ambient air temperature of 53.2*F, measured using min/max thermometer. PIC informed that the foods had been placed there about an hour and a half prior. PIC moved the foods from the holding unit and into the walk-in refrigerator to rapidly cool down to 41*F at time of inspection. Various sausages in the bottom of the unit had a temperature of 45*F and had been placed there an hour and a half prior. The sausages were moved into the walk-in refrigerator to cool back down to 41*F at time of inspection. PIC agreed to not use the unit to cold hold TCS foods until it is able to hold 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 the hand sink in the prep room with a broken seal to the wall, making it able to move around. Informed PIC that the sink needs to be resealed to the wall prior to next routine inspection. 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 tiles missing from the wall-floor joints under the prep counter, the slicing area by the dry storage room, and the ice machine. Observed floor tiles missing underneath the ice machine, leaving exposed and rough concrete. Informed PIC that these areas need to be brought back into good repair so that the establishment's facilities are smooth and easily cleanable. Discussed with PIC surveying the establishment to look for other areas that may need repair. 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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a large hole in the wall next to the water heater stretching from the floor to the pipe on the wall. Informed PIC that this area needs to be repaired so that the facility is smooth and easily cleanable. Observed a large crack through the base of the mop sink and rough edges collecting dirt. Informed PIC that the mop sink should be repaired so that it is non-absorbent, 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.

Core-6-501.12, C: Cleaning, Frequency and Restrictions ---Observed build up of grease debris on ceiling tiles in the cooking area. Talked to staff, said they are doing a hood cleaning next week. Ensure that ceiling tiles and other surfaces have smoke debris removed often and cleaned to avoid build up. Correct By: Correct Prior To Next Routine Inspection

Core-6-301.14, C: Handwashing Signage. 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/4573/AMC-Toolbox---Handwashing. ---Observed no hand sink signage at the 2 main hand sink in the kitchen. Manager showed some confusion about which sink were for hand washing. Talked to staff about which hand sink are for hand washing. Ensure that hand sink signs at at those 2 sinks to ensure they are used for handwashing instead of any other tasks. Correct By: Correct Prior To Next Routine Inspection