Opa Tempe Bar and Grill

Inspector 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

Inspector 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

Inspector 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

Inspector 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

Inspector 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

Inspector 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

Inspector 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

Inspector 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

Inspector 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

Inspector 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

Inspector 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

Inspector 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

Inspector 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

Inspector 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

Inspector 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