Inspection Report

Business Name
Lucille's Smokehouse Bar-B-Que

Business Address
2030 E RIO SALADO PKWY TEMPE AZ 85288

Permit Number
FD-88895

Permit Type
Food Establishment - Food Catering

Inspection Purpose
Food Routine Inspection

Inspection Date
10/1/2024

Grade
Not Participating

Priority Violation
0

Inspection Status
Re-inspection required

Violations

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

4-301.11 - Priority Foundation: 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. Addl Notes: Observed the following time/temperature controlled for safety (TCS) foods with internal temperatures between 45*F - 52*F in the main walk-in refrigerator in the small room to the right: smoked pork, cooked beef ribs, cooked st. louis ribs, cooked baby back ribs, and cooked rib tips. The person in charge (PIC) indicated these foods had been in the unit since yesterday and they did not verify their internal temperature today. Using a min/max thermometer the measured ambient temperature of this unit was 56.3*F in the small room and next to the small room of the walk-in refrigerator (the rest of the unit had a measured ambient temperature of 40.8*F). All of these foods were willingly discarded. The following TCS foods in the beer walk-in refrigerator had internal temperature between 44*F - 47*F: milk, apple butter, and sliced cheese (pepper jack and cheddar). The person in charge indicated they did not verify internal temperatures in this unit. Using a min/max thermometer the measured ambient temperature of the unit was 47.8*F; PIC willingly discarded all of the foods listed above. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection on 10/11/24.

Violation #: 45

Description: Single-Use/Single-Service Articles; Properly Stored, Used

Comments:

4-903.11 (A) and (C) - Core: Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing; Single-Use/Single-Service Items Addl Notes: Observed take out and catering single service/single use articles such as lids, cups stored directly on the ground. Also observed single service/single use articles use articles such as bowls/lids for bowls no longer in their original packaging covered in dust. All of these items are stored in the establishment's attic. Discussed with the person in charge storing all singe service/single use articles in a clean, dry location, where they are not exposed to splash, dust, or other contamination at least 6 inches off of the ground. PIC indicated they would reorganize the attic and ensure these criteria are met. Corrective Action: Correct prior to next routine inspection.

Violation #: 47

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

Comments:

4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Addl Notes: Observed a large chunk of ice on the condenser of one of the pull-out refrigerated drawers on the line; the ice is preventing the drawer from closing completely. Establishment must repair the drawers so ice does not form on the condenser so the unit can close properly. Observed drawers on the same unit that are also in disrepair. Also observed a refrigerated unit behind the bar storing TCS foods with a measured ambient temperature of 50.1*F using a min/max thermometer; all TCS food in the unit had internal temperatures of 41*F and below; person in charge was informed they must monitor internal temperatures in this unit to ensure that the unit is not failing. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct 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 from warewashing machine causing puddling in the dish area. Also observed floor drain for ice machines clogged (water was flowing into an alternative floor drain next to it. Person in charge indicated they have service requests already made for both items. Must repair all plumbing to a state of good repair prior to next routine inspection

Comments/Details

No County legal action will result from this inspection.
No catering activity observed during inspection. Basic facilities check. Inspection conducted concurrently with INSP-015041-2024.

"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.