Tom's BBQ Tempe

Inspector 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

Inspector 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

Inspector 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

Inspector 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

Inspector 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

Inspector 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

Inspector 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

Inspector 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

Inspector 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