Inspection Report

Business Name
Saucy Lukes Craft BBQ
Business Address
455 S 48TH ST TEMPE AZ 85281
Permit Number
FD-86589
Permit Type
Food Establishment - Food Catering
Inspection Purpose
Food Routine Inspection
Inspection Date
9/18/2024
Grade
A
Priority Violation
0
Inspection Status
Completed

Violations

Violation #: 2

Repeat Violation

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: Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge was unable to produce a certified food protection manager certificate. A CFM is required to be on the premises during all hours of operations. Provide a CFM onsite by next routine inspection. Repeat violation (3nd consecutive).

Violation #: 47

Repeat Violation

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

4-202.16 - Core: Nonfood-Contact Surfaces Addl Notes: Observed acoustic ceiling tiles located over food prep area at time of inspection. Replace tiles with vinyl washable tiles prior to next routine inspection. Observed areas of drywall that need to be repaired. Repeat violation (2nd consecutive). Repair prior to next routine inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed leak at the faucet of the 3-compartment sink at time of inspection. All plumbing systems must be maintained in good repair. Repair prior to next routine inspection.

Violation #: 55

Repeat Violation

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed build up of grease on the sides, and floor of where the fryers are located. Observed soil/debris build up on the walls, floors, under tables and storage racks throughout the facility. Physical facility is not cleaned as frequently as necessary. Person in charge will increase cleaning frequency. Repeat violation (2nd consecutive). Clean prior to next routine inspection.

6-101.11 - Core: Surface Characteristics-Indoor Areas Addl Notes: Observed hole in wall next to walk-in refrigerator. Observed VCT flooring missing near the walk-in. Observed ceiling fan in food preparation area in the establishment. Observed multiple holes in walls throughout establishment. Observed uneven flooring near prep area near dining with food debris throughout. Repair flooring and patch the holes in walls so that areas are smooth and easily cleanable. Remove ceiling fan prior to next routine inspection. Repair prior to next routine inspection.

Comments/Details


No County legal action will result from this inspection.

"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.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

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