Lucky Lou's American Grill

Inspector's 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.

Inspector's 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.

Inspector's 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.

Inspector's 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.

Inspector's 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.

Inspector's 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 to get certified. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed buttermilk mix used to bread fried food temping at 46-51*F. Per cook, the wash was made an hour prior. Discussed keeping the lid to the cold table closed when not in use in order to keep the buttermilk mix cold. Person in charge poured buttermilk mix into a shallow pan and moved it into the walk in to rapidly cool to below 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several spray bottles across establishment without common working name of chemicals on the containers. Person in charge labeled working containers with a permanent marker during inspection. Please ensure that all working containers used for chemicals are properly labeled with the common name of the chemical. Corrective Action: Corrected at time of inspection.

Inspector's 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. Observed a build-up of black organic matter on the mop sink and walls where the wastewater line was dispensing. All plumbing must be maintained in good repair at all times. Please ensure that the wastewater line is dispensing into the mop sink in a way such that the water is not causing a build-up on the walls until repairs can be made to the floor drain. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

please ensure the food service operation has a certified food manager on duty. available resources on esd.maricopa.gov reviewed.

Inspector's notes

checked the main kitchen dishwasher for sanitizer. noted 0ppm for available chlorine. reviewed with kitchen staff. sanitizer drum was empty. kitchen staff, added a new drum and serviced the sanitizer. chlorine at 50 ppm established. corrected

Inspector's notes

facility cooks and cools chicken, noted 6 plastic tubs of cooked chicken, without a use by date. informed kitchen staff. mcesd use by date policy reviewed. staff provided a use by date sticker for all rte/tcs food pans in the walk-in cooler. corrected

Inspector's notes

inthe back food prep. room, found 5 spray bottles filled with chemicals, assorted colors. discussed with kitchen staff regarding chemicals requiring an identification label. staff removed all, marked as degreaser, chlorine, Fabulose and cleaners. all sprays bottles were labeled during the inspection. corrected.

Inspector's notes

in the front bar service area. noted consumable ice container had bottles of beer pushed in it. discussed a strategy to ensure consumable ice is not contaminated. staff removed beer bottles. use a of a designated separate container for cooling beverage bottles reviewed. corrected

Inspector's notes

observed in the dry food pan storage, multiple employee clothes, jackets, bags in contact with clean food pans. showed kitchen staff. suggested to utilize a designated area just for employee personal items. all removed by staff. corrected.

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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. Observed Kitchen employee enter from exterior of establishment, employee put on an apron and applied gloves for kitchen service. Employee was asked to wash hands before gloving. Employee washed hands. and gloved. Correct By: Corrected At Time Of Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Observed water pooling outside of building by exterior walk-in, water is coming from roof line and dripping excessively through roof drain. Please fix by next routine. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-5-205.11, Pf: 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. Observed remains of dumped drinks including limes, lemons straws and ice in bar hand sink. Hand sinks are for hand washing only. Please use dump bucket directly below hand sink. Items removed at time of inspection. Hand sinks are for hand washing only. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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. Observed raw tuna and salmon stored below raw ground beef in cookline make drawer. Raw meats must be layered according to cook temperature. Fish is 145*f and ground products are 155*f. Kitchen staff switch items at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: 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. Observed cut lettuce, cut tomatoes, shredded cheese improperly cold holding between 45-52*f degrees in cookline open top unit. Kitchen staff stated items had been rotated out often and were out less than 2 hours. Items moved to walk-in at time of inspection. All TCS items must be held at or below 41*f degrees. Correct By: Corrected At Time Of Inspection

Core-2-401.11, C: Eating, Drinking, or Using Tobacco Observed several sport drink bottles half empty scattered across reach-in refrigerator on the cook line. Observed Employee drink sitting in a bin of packaged cheesecurds in reach-in freezer. Employee drinks need to be in a designated area away from food and associated equipment. Kitchen staff discarded drinks at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.14, P: 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. Observed a cooked rack of ribs sitting on a cooling rack in the back of the kitchen with an internal temperature of 82* F degrees. Kitchen staff stated that ribs had finished cooking 1 hour prior. Ribs were moved to walk-in to achieve proper cooling temperature window. Cooked items must be cooled under refrigeration. Below 70*F degrees must be achieved within the first 2 hours and 41*F in 4 hours. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: 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. Observed open top cookline with sliced cheese over filled in several bins including mozzarella, provolone, cheddar holding with an internal temperature of 52-58* F degrees. Discussed with kitchen staff to not over fill prep line containers due to the unit not being able to keep overfilled product cold. Overfilled cheese was taken off and moved to walk-in at time of inspection. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing Observed raw chicken thawing on an open rack in back of the kitchen. Chicken was found between 30-48*f degrees. Kitchen staff moved to walk-in at time of inspection. Discussed with kitchen staff that thawing need to occur under refrigeration or under running water. :