Inspection Report

Business Name
Central BBQ Lake House

Business Address
5350 S Lakeshore DR Tempe AZ 85283

Permit Number
FD2404750

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
4/30/2025

Grade
Not Participating

Priority Violation
3

Inspection Status
Completed

Violations

Violation #: 10

Repeat Violation

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

6-301.12 - Priority Foundation: Hand Drying Provision. 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/4573/AMC-Toolbox: Handwashing. Addl Notes: Observed all hand sinks in the kitchen not supplied with paper towels. Observed the employee bathroom hand sink not supplied with paper towels. Informed PIC that hand sinks need to be supplied with hand drying provisions at all times. PIC provided hand towels to all hand sinks at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. ***** 2nd Consecutive Violation *****

5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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/4573/AMC-Toolbox: Handwashing. Addl Notes: Observed the hand sink near the host station in the kitchen with bowls in it. Employee removed the bowls from the hand sink at time of inspection. Observed a blender and a drinking glass inside the hand sink at the bar. The glass and blender were removed from the hand sink at time of inspection. Informed PIC that hand sinks must be used for handwashing only and no other purpose. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection. ***** 2nd Consecutive Violation *****

6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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/4573/AMC-Toolbox: Handwashing. Addl Notes: Observed the front hand sink near the host station missing hand soap. Informed PIC that hand cleanser needs to be supplied at all hand sinks at all times. PIC provided hand soap at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. ***** 2nd Consecutive Violation *****

Violation #: 15

Description: Food Separated and Protected

Comments:

3-302.11 (A3-8) - Core: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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 unwrapped beef portions being stored pressed up against the outer flap portion of a cardboard shipping box. Informed PIC that food must be stored in a way that is safe and keeps it in good condition. Suggested to PIC to wrap the beef when storing it. PIC discarded the beef portions at time of inspection. All food must be stored in a manner to provide general food protection and prevent contamination. Corrective Action: Corrected at time of inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-702.11 - Priority: Cleaned and Sanitized Before Use After Cleaning. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.

Addl Notes: Observed employee washing dishes in the prep sink with water and no detergent or sanitizing step, then put them away. Informed PIC that all food contact surfaces need to go through the wash, rinse, and sanitizing step. PIC relocated the improperly sanitized dishes to the ware washing station at time of inspection. Food-contact surfaces must be properly sanitized after washing and rinsing. Food-contact surfaces were properly sanitized at time of inspection. PIC relocated all food-contact surfaces to ware washing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 21

Repeat Violation

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.

Addl Notes: Observed a tray and containers containing rice with an internal temperature of 120*F in the counter-top hot holding unit. Informed PIC that the rice needs to be held at 135*F or higher. PIC informed it had been cooked about an hour prior. Informed PIC that the rice needs to be reheated to 165*F and then properly hot held. The rice was reheated and properly hot held at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection. ***** 2nd Consecutive Violation *****

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 kimchi, cucumber kimchi, cooked bamboo shoots, bean sprouts, cooked radish, and rice noodle salad with internal temperatures ranging 50-58*F in the top of the cold holding unit near the host station. The unit had an internal temperature of 51.9*F, measured using min/max thermometer. PIC informed that the item had been placed in the unit about three hours prior. Instructed PIC to move these items to the walk-in to cool back down to 41*F. Informed PIC that the machine cannot be used for TCS products until it can hold them at 41*F or below. PIC moved the improperly cold held items to the walk-in at time of inspection. PIC agreed to not use the unit for TCS foods until it is capable of holding them at 41*F or below. 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. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 51

Repeat Violation

Description: Plumbing Installed; Proper Backflow Devices

Comments:

5-203.13 - Core: Service Sink Addl Notes: There is no approved mop sink at the establishment. A mop sink must have a curbed or stand-alone basin. The outdoor area being used as the mop sink is sloped downward toward the wall with no curb on that side. PIC stated that they will add a curb to this side of the drain area. Must provide a mop sink prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. ***** 2nd Consecutive Violation *****

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.114 - Core: Maintaining Premises, Unnecessary Items and Litter Addl Notes: Observed a large amount of equipment and other items cluttered and being stored in the outside storage area. PIC informed that they are in the process of going through the stuff and deciding what to do with it. Litter and articles that are not needed for the operation or maintenance of the establishment should be removed from the premises. Corrective Action: Correct prior to next routine inspection.

Comments/Details

No County legal action will result from this inspection.
Observed newly installed fryers and slushie machine, both PIC stated are not currently in use. The fryers must be commercial grade and installed underneath a venting hood before being used. No information was available for the slushie machine. Please provide cut sheets for the slushie machine to assess that it is a commercially approved piece of equipment.

"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.