CAFE TU TU TANGO
8625 S INTERNATIONAL DR
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 1/14/2025
High Priority
2
Intermediate
0
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses.
- 22-08-4:Basic - Interior of oven/has accumulation of black substance/grease/food debris./back kitchen prep room.
- 08B-12-5:Basic - Stored food not covered./cut fruits at the bar.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name./flour bin in dry storage room/ **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./brown butter sauce holding at 62F, on pizza station table for less than 4 hours/discarded by manager.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./melted butter at cook line hot holding at 94F, less than 4 hours/reheated to 169F/ **Corrected On-Site** **Repeat Violation**
Food safety inspection conducted on 1/14/2025 revealed 6 total violations (2 high priority, 0 intermediate, 4 basic).
Inspection on 8/1/2024
High Priority
1
Intermediate
2
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting./containers in dry storage room. **Repeat Violation** - From follow-up inspection 2024-08-01: **Time Extended**
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./melted butter 110F, cook line, less than 4 hours/reheated to 165F/ **Corrective Action Taken** - From follow-up inspection 2024-08-01: Melted butter still in process at the time of the inspection. **Time Extended**
- 05-05-4:Intermediate - - From initial inspection : Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit./pizza station cooler thermometers not accurate/showed 30F, actual higher than 41F. - From follow-up inspection 2024-08-01: **Time Extended**
- 29-28-4:Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions./behind two ice machines. **Repeat Violation** - From follow-up inspection 2024-08-01: **Time Extended**
Food safety inspection conducted on 8/1/2024 revealed 4 total violations (1 high priority, 2 intermediate, 1 basic).
Inspection on 7/31/2024
High Priority
4
Intermediate
2
Basic
6
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./containers in dry storage room. **Repeat Violation**
- 36-17-5:Basic - Floor tiles missing and/or in disrepair./beer walk in cooler.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container./flour containers at back kitchen prep room/ **Corrected On-Site** **Repeat Violation**
- 36-62-4:Basic - Light not functioning./one light bulb, back prep kitchen.
- 25-09-4:Basic - Single-service items for customer self-service not properly protected to prevent contamination./to go boxes on top shelves/dining room wait station.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle./dish room hand sink leaking.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area./observed ten flying insects in dry storage room. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked ribs 56F, cooked chicken 56F, masala sauce 55F, crema 67F, homemade basil sauce 69F/cook line prep cooler for less than 4 hours per chef. Cooked beef 50F, loose corn 47F, sliced sausage 46F, fresh garlic blend 46F/pizza station prep cooler for less than 4 hours per chef/iced immediately. **Warning**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./melted butter 110F, cook line, less than 4 hours/reheated to 165F/ **Corrective Action Taken**
- 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed/chlorine over 200ppm, bar dish machine.
- 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit./pizza station cooler thermometers not accurate/showed 30F, actual higher than 41F.
- 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions./behind two ice machines. **Repeat Violation**
Food safety inspection conducted on 7/31/2024 revealed 12 total violations (4 high priority, 2 intermediate, 6 basic).