Inspection Report

Business Name
Lucky Lou's American Grill

Business Address
1929 N POWER RD MESA AZ 85205

Permit Number
FD-08005

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
8/6/2025

Grade
C

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 2

Description: Certified Food Protection Manager

Comments:

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: No certified food protection manager present during time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Discussed having another staff member other than the floating manager get certified for redundancy. Corrective Action: Correct prior to next routine inspection.

Violation #: 20

Description: Proper Cooling Time and Temperatures

Comments:

PRIORITY VIOLATION-3-501.14 - Priority: Cooling. 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.

Addl Notes: Observed ribs wrapped in plastic on a speed rack in the walk-in refrigerator with kegs. Internal temperature of ribs were measured to be 46-49*F. Per kitchen staff, the ribs were cooked the night prior, wrapped in plastic wrap for storage and placed in the walk-in cooler. The ribs had not been removed from the walk-in since night prior or used. Racks of ribs were stacked two high and was placed directly below a different tray in the rack with little space in between. Discussed the temperature and time benchmarks with kitchen staff and discussed the importance of actively monitoring that food cools from 135*F to 70*F within 2 hours, and then down to 41*F within 4 hours after. Discussed leaving foods unwrapped during cooling process and arranging food on the rack in a way that promotes the circulation of heat. Improperly cooled ribs were voluntarily embargoed by the kitchen staff. Corrective Action: Corrected at time of inspection.

Violation #: 39

Description: Contamination Prevented during Food Preparation, Storage and Display

Comments:

PRIORITY VIOLATION-3-303.11 - Priority: Ice Used as Exterior Coolant, Prohibited as Ingredient. 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/4621/AMC-Toolbox---Cross-Contamination.

Addl Notes: Observed a bottle of beer with a lime stored in the ice container of the bar used to serve drinks. Ice used as an exterior coolant may not be used as an ingredient in any food/drinks. Discussed using an alternate cooler with ice designated for use as a coolant to prevent potential contamination. Bottle was removed from the ice. Corrective Action: Corrected at time of inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed floor drain near ice machine with a pump installed to dispense wastewater to the mop sink. Per kitchen staff, the floor drain was not properly draining. All plumbing must be maintained in good repair at all times. **2nd consecutive violation** A re-inspection is scheduled for Friday, 9/5/25 to follow-up. Please repair the floor drain so that it properly drains waste produced by the ice machine. Corrective Action: Correct prior to next routine inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed black organic matter growing on the back scaffolding of the ice machine near dishwasher. Discussed cleaning the ice machine with a frequency that prevents the accumulation of organic matter. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Comments/Details

No County legal action will result from this inspection.
Inspection report was e-mailed.

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: 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: 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. For example, 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: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.