Inspection Report

Business Name
Lucille's Smokehouse Bar-B-Que

Business Address
2030 E RIO SALADO PKWY TEMPE AZ 85288

Permit Number
FD-88894

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
9/2/2025

Grade
Not Participating

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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.

Addl Notes: Observed the following time/temperature controlled for safety (TCS) foods with internal temperatures between 47*F-55*F in the four lower left cooler drawers under the grill: raw chicken, cooked sirloin, sliced cheese, raw hamburger patties, and pre-cooked sausages. Person-in-charge (PIC) and employee could not verify when raw chicken, cheese slices, cooked sirloin, and a small container of raw hamburger patties had been in unit, while the pre-cooked sausages and unopened package of raw beef patties had been placed in unit within the past 3 hours. PIC relocated all TCS foods that had been in unit for less than 4 hours to walk-in refrigerator to rapidly cool to 41*F at time of inspection. PIC discarded food kept in unit longer than 4 hours at time of inspection. Ambient air temperature of unit was at a minimum of 53.6*F, via min/max thermometer. PIC and employee states unit temperatures taken during line check at approximately 10:30AM-11AM were at the required temperature, and that almost all refrigeration units onsite had been serviced recently. Observed housemade ranch made with buttermilk at 55*F-57*F located in lower reach-in cabinet on server expo. Ambient air temperature of unit was at 46.4*F. Per PIC, ranch was placed in unit approximately 3 hours prior. PIC placed ranch in walk-in refrigerator to rapidly cool to 41*F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Establishment is observed to have adequate refrigeration onsite. PIC had called refrigeration technician to inspect and repair refrigeration at time of inspection. Corrective Action: Corrected at time of inspection.

Comments/Details

No County legal action will result from this inspection.
Report emailed.

"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.