Maricopa County, AZ

Lucille's Smokehouse Bar-B-Que

Permit ID: FD-88895

Permit Type: Food Catering

2030 E Rio Salado Pkwy Tempe 85281

*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
Not Participating
1
Violation
ID

Violation Description

Violation Comments

Correct By
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding.>>>Observed the following time/temperature controlled for safety foods with internal temperatures between 45*F - 56*F in the refrigerated pull out drawers: shredded cabbage, cut lettuce, raw chicken, cooked noodles, sliced/cut tri tip, raw shrimp, cooked carrots, sliced smoked sausage, sliced cheese, and raw hamburger patties. Person in charge indicated staff were not supposed to store anything in the sliding refrigerated drawers due to the ambient kitchen temperature being too high for the drawers to hold time/temperature controlled for safety foods at 41*F and below; the measured ambient temperature of these drawers using a min/max thermometer was 46.*F - 49.2*F. Employee confirmed all of these foods had been in the drawers for an hour or less and they were returned to the walk-in to cool back down to 41*F and below. Person in charge indicated the drawers would not be used until ambient temperature of kitchen is cooler; person in charge also indicated they would have the units looked at before they are used. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F) too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling.>>>Observed the following time/temperature controlled for safety foods with internal temperatures between 45*F - 56*F in the refrigerated pull out drawers: shredded cabbage, cut lettuce, raw chicken, cooked noodles, sliced/cut tri tip, raw shrimp, cooked carrots, sliced smoked sausage, sliced cheese, and raw hamburger patties. Person in charge indicated staff were not supposed to store anything in the sliding refrigerated drawers due to the ambient kitchen temperature being too high for the drawers to hold time/temperature controlled for safety foods at 41*F and below; the measured ambient temperature of these drawers using a min/max thermometer was 46.*F - 49.2*F. Employee confirmed all of these foods had been in the drawers for an hour or less and they were returned to the walk-in to cool back down to 41*F and below. Person in charge indicated the drawers would not be used until ambient temperature of kitchen is cooler; person in charge also indicated they would have the units looked at before they are used. Cold holding units MUST maintain time/temperature controlled for safety food items at 41*F and below. Establishment had adequate cold holding outside of this unit; person in charge must ensure unit is not used until ambient temperature of kitchen is reduced and it is verified that it can maintain TCS foods at 41*F and below.
Corrected At Time Of Inspection
Inspection Comments

No catering activity observed at time of inspection. Inspection done concurrently with routine inspection for FD-88894. This establishment is not participating in the award program at this time and had 1 Priority, 1 Priority Foundation violations on this inspection. A pattern of non-compliance is developing for Priority violation #20, 3-501.16(A)(2) and (B), which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action. A copy of the inspection report was emailed. No County legal action will result from this inspection. On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal. If you are unsure whether your email address is accurate, you may: • Contact your inspector using the phone number or email on your last inspection report to review, or • Contact the Department using the email addresses below, o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food) o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants) o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets) o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review) If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website: https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.


Definitions
Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
e.g. - Food employees do not properly wash hands when required
Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation.
e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required)
Core violation is a minor violation that relates to general maintenance and sanitation.
e.g. -No sign reminding employees to wash hands
Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance with Cutting Edge program requirements receive an “A” grade.
The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.
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