TIMPANO CHOPHOUSE AND MARTINI BAR
1610 WEST SWANN AVENUE
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 1/31/2025
High Priority
0
Intermediate
2
Basic
3
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked on top of each other preventing proper air drying on shelves by dishwasher. - From follow-up inspection 2025-01-31: **Time Extended**
- 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Clean dishes on shelves by dishwasher have old labels stuck on sides of dishes. **Repeat Violation** - From follow-up inspection 2025-01-31: **Time Extended**
- 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking on top of dishwasher. - From follow-up inspection 2025-01-31: **Time Extended**
- 22-56-4:Intermediate - - From initial inspection : Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temperature dishwasher reaches 128F. Had a discussion with operator about using the three compartment sink until dishwasher is sanitizing and working properly. **Warning** - From follow-up inspection 2025-01-31: High temperature dishwasher being used while rinse temperature only reaching 148F. On 01/30/2025 dishwasher was shut down during a routine inspection for lack of proper rinse temperature.**Admin Complaint** **Admin Complaint**
- 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No high temperature measuring device. - From follow-up inspection 2025-01-31: **Time Extended**
Food safety inspection conducted on 1/31/2025 revealed 5 total violations (0 high priority, 2 intermediate, 3 basic).
Inspection on 1/30/2025
High Priority
1
Intermediate
5
Basic
5
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on reach in cooler cutting board. Chef discarded drink. **Corrected On-Site**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked on top of each other preventing proper air drying on shelves by dishwasher.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Chef removed Tongs and placed at dishwasher. **Corrected On-Site**
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Clean dishes on shelves by dishwasher have old labels stuck on sides of dishes. **Repeat Violation**
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking on top of dishwasher.
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Pesto held on time as a public health control has no time markings. Chef added proper time stamp to pesto. **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink on cooks line has dirty dishes stored inside it. Chef removed and placed dishes at dishwasher. **Corrected On-Site**
- 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temperature dishwasher reaches 128F. Had a discussion with operator about using the three compartment sink until dishwasher is sanitizing and working properly. **Warning**
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No high temperature measuring device.
- 01C-01-4:Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. No tag for mussels on cooks line establishment serves mussels fulling cooked.
- 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Octopus inside walk in cooler has no date markings. Chef added proper dates to octopus. **Corrected On-Site**
Food safety inspection conducted on 1/30/2025 revealed 11 total violations (1 high priority, 5 intermediate, 5 basic).
Inspection on 7/30/2024
High Priority
2
Intermediate
3
Basic
5
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black-mold like substance.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Spatula stored betwe reach in cooler and food preparation table on cooks line . Chef removed and placed spatula at dishwasher. **Corrected On-Site**
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes on shelves by dishwasher.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Water leaking in pan underneath reach in cooler on cooks line.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer solution bucket stored in floor in back kitchen area. Chef removed and properly stored bucket. **Corrected On-Site**
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensil's stored in water at 87F. Chef discarded water and placed items at dishwasher. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh mozzarella 47F. Inside reach in cooler on cooks line. Chef placed item in bottom of reach in cooler. **Corrective Action Taken**
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- 31B-03-4:Intermediate - No soap provided at handwash sink. No hand washing soap at hand washing sink in dry storage. Management placed hand washing soap at hand washing sink. **Corrected On-Site** **Repeat Violation**
- 16-59-1:Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Empty bottle of chlorine sanitizer hooked up to dishwasher. Chef hooked up full bottle of sanitizer to dishwasher.
Food safety inspection conducted on 7/30/2024 revealed 10 total violations (2 high priority, 3 intermediate, 5 basic).