Lukes Diner

Inspector's notes

Observed nacho cheese sauce and brown gravy in hot holding unit measured at 117 degrees and 124 degrees respectively. Sausage gravy in hot holding unit measured above 135 degrees. According to the cook, the sauces and gravies were placed in the hot holding unit approximately 30 minutes prior. Cook reheated nacho cheese sauce and brown gravy to at least 165 degrees before returning to the hot holding unit. TCS food items prepared onsite and reheated for hot holding must be rapidly reheated to 165°F within 2 hours prior to hot holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed stainless steel scrubber stored in establishment handwash sink. Observed food employee rinse hands in food prep sink next to cookline. Handwash sinks shall be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities shall be maintained in a condition that promotes handwashing. Person in charge (PIC) relocated stainless steel scrubber blocking handwash sink at time of inspection. Food employee instructed by PIC to wash/rinse/sanitize food prep sink prior to reuse for food prep. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food employee on cookline portion cut chicken from grill into containers for lunch service. Per food employee, cut chicken was fully cooked. Internal temperature of cut chicken portioned from the grill into containers observed at 140°F. All raw animal proteins shall reach a final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Cut chicken was removed from containers and cooked to a temperature of 165°F at time of inspection. Discussed thermometer usage and policy training/verification with PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 57°F internal temperature, per probe thermometer of cut lettuce inside prep cooler across from cookline. Per person in charge (PIC), lettuce was cut hour prior to inspection. TCS foods shall be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. PIC moved cut lettuce to reach-in cooler to rapidly cool to 41°F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed container of potato salad with a date mark of 2/12 inside two door reach-in cooler. Per Person in Charge (PIC), potato salad was prepared on 2/12. Ready to Eat TCS foods shall be discarded if it exceeds 7 days at 41ᵒF. PIC discarded container of potato salad at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed breakfast and lunch menu without consumer advisory posted. Per PIC, establishment offers cook to order eggs on breakfast menu. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale for cook to order eggs prior to re-inspection. Re-Inspection for consumer advisory notice will be conducted on 3/3/25. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed wet wiping cloth in sanitizer bucket with a chlorine concentration below 50ppm, per chlorine test strips. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloth and sanitizer bucket were placed next to 3-compartment sink to replace sanitizer solution with approved sanitizer concentration at time of inspection. Corrective Action: Corrected at time of inspection.

Core-3-302.11 (A3-8) , C: 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. Raw eggs were being stored directly above cooked chicken within the reach in prep unit. Informed employee that all raw animal products should be stored below ready to eat foods. Employee swapped the order in which the food was stored within the refrigeration unit. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: 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. Observed hot holding unit in back of establishment with rice stored within that had spots where the internal temperature ranged between 120-127°F. When asked, employee did not know what time the rice was prepared or how long it had been hot held for. Rice was voluntarily discarded during time of inspection (~1lb). Hot holding unit was in keep warm mode, suggested establishment cease use of the equipment. Ensure all TCS foods maintain an internal temperature of 135° or greater during hot holding. Correct By: Corrected At Time Of Inspection