Lucille's Smokehouse Bar-B-Que

Inspector's notes

Observed mechanical ware-washing machine reading chlorine concentration of less than 10ppm. Observed facility actively using and sanitizing dishes with dishwasher at time of inspection. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC relocated all food-contact surfaces to 3-compartment sink to be washed, rinsed, and sanitized at the time of inspection. Staff were instructed to no longer use dishwasher until dispensing correct sanitizer levels. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed brisket being hot held with an internal temperature of 98F. PIC stated that brisket is reheated then set to hot hold under 135F until being reheated. PIC stated brisket was only hot holding for less than an hour. Informed PIC that 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.

Inspector's notes

Observed ribs and pork roasts stored in a hot holding unit with temperatures between 121 to 125*F at time of inspection. Per cook, all items were reheated and placed into the unit less than 4 hours prior to inspection. Cook reheated all items back up to 165*F at time of inspection. Observed hot holding unit with ambient temperature of 137.8*F at time of inspection. Discussed with PIC about monitoring unit 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.

Inspector's 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.

Inspector's notes

Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed unopened boxes of raw bacon stored directly above boxes of fully cooked tasso. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Per the person in charge salmon maybe served uncooked (<145*F) per customer's request. The salmon on the menu does not have a disclosure that this item maybe served raw or undercooked ,or, an asterisk to this menu item connecting it to the reminder notice that eating raw or undercooked foods may cause illness. The establishment also served ground beef burgers and sirloin beef steaks undercooked (<155*F for ground beef and <145*F for beef sirloin) per customer's request; these foods have an asterisk connecting them to the reminder notice but there is no indication that they may be served raw or undercooked. 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 prior to re-inspection. Guidance emailed. Re-inspection on 4/11/25.

Inspector's notes

Observed unopened boxes of raw ground beef stored directly above boxes of fully cooked pork. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's 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. Observed pre-portioned apple butter with an internal temperature of 68*F next to the bread warmer in the expo area; PIC indicated they had been there for an hour. Person in charge was informed that butter is a TCS food and thus it must be held at 41*F and below or they can put it on a time as a public health control policy and hold it for 4 hours. Inspector helped the establishment create a time as a public health control policy and they put the apple butter on time as a public health control. 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. C Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following ready to eat (RTE) time/temperature controlled for safety (TCS) foods labelled with the following preparation dates and discard dates: cheese sauce (9/24 - 10/01), cooked beans (9/24 - 10/01), and smoked tomato sauce (9/20 - 9/25). RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). PIC was informed that the cheese sauce and cooked beans had date marking ranges that exceeded 7 days and that their automatic label must be reprogrammed so that these RTE TCS foods are sold/discarded within 7 days (day 1 being the day they were prepared). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's 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.

Inspector's 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.

Inspector's 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.

Inspector's 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.

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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/4125/Food-SafetyOperator-Resources.>>>Observed the following time/temperature controlled for safety foods with the following preparation dates: peach bread pudding (5/27), deviled egg mix (5/25), chimichurri (5/25), and BBQ Baked Beans (5/25). The person in charge indicated that these dates were correct and willingly discarded these foods. Person in charge was informed that ready to eat (RTE) time/temperature controlled for safety (TCS) foods must be discarded 6 days after opening, preparing, opening and thawing (or 7 days with day 1 being the day they were opened/prepared/opened and thawed); RTE TCS foods may have harmful bacteria that grow at refrigeration temperatures and after 7 days may cause foodborne illness. Foods intended to be held for more than 24 hrs. must be labelled with a day indicating when it was prepared, opened, opened and thawed or the day they must be sold, consumed or discarded; this ensures RTE TCS foods do not remain in the establishment for more than 7 days. Person in charge indicated they would discuss with chefs checking the units daily for food to discard. Correct By: Corrected At Time Of Inspection

Core-4-602.13, C: Nonfood Contact Surfaces>>>Observed thick grime on the handles of refrigerated prep units and walk-in coolers throughout the establishment. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests. A regular cleaning schedule should be established and followed to maintain the non-food contact surfaces of equipment in a clean and sanitary manner. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-6-301.12, Pf: 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.>>>Observed no hand drying provisions near the cookline hand washing sink or the hand washing sink in the prep area. All hand sinks in the establishment must have a supply of hot and cold water, hand soap, and hand drying provisions. Person in charge stocked all of the hand sinks with hand drying provisions. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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.>>>Observed several dicers with red, purple, and white food debris in the them stored under a prep table near the walk-in cooler. Clean food contact surfaces must be clean to the sight and touch; harmful organisms may grow on food debris left of food contact surfaces after they are cleaned, and food debris may also attract pests. Person in charge indicated that they should be clean and had them re-washed, rinsed, and sanitized. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 2 containers of salad mix made with chopped leafy greens such as lettuce in the refrigerated drawers under the salad line; the internal temperature of the salad mixes ranged from 50*F - 54*F. The measured ambient temperature of the unit using a min/max thermometer was 50.1*F. Person in charge indicated that these salad mixes had been in the unit for 2 hours and they were moved back to the walk-in cooler to cool back down to 41*F. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Repeat Violation Priority Foundation-4-301.11, Pf: 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.>>>Observed 2 containers of salad mix made with chopped leafy greens such as lettuce in the refrigerated drawers under the salad line; the internal temperature of the salad mixes ranged from 50*F - 54*F. The measured ambient temperature of the unit using a min/max thermometer was 50.1*F. Person in charge indicated that these salad mixes had been in the unit for 2 hours and they were moved back to the walk-in cooler to cool back down to 41*F. Cold holding units MUST maintain time/temperature controlled for safety food items at 41*F and below. Time/temperature controlled for safety foods CANNOT be stored in the refrigeration unit(s) stated above until the the inspector verifies that the unit is working . Re-inspection on or before 02/16/24. Correct By: Correct Prior To Reinspection,Repeat Violations: 3rd

PRIORITY VIOLATION-4-101.11 (A), P: Characteristics-Multiuse; Safe>>>Observed bags of ice placed directly on top of foods (such as raw hamburger, raw salmon, raw chicken, and sausages) in the cookline refrigerated drawers; the bags used for the ice were to-go style bags with pictures printed on the outside of them. Person in charge was informed that take out style bags must not contact foods directly; person in charge was also informed that these style bags have ink on the bag that can migrate to the food, the bags may be treated with chemicals, and the bags may not have been handled in a sanitary way and cannot be washed. The bags of ice were removed. Discussed getting food safe bags to store ice for cooling in. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 the following time/temperature controlled for safety foods with internal temperatures between 45*F - 56*F in the refrigerated pull out drawers: shredded cabbage, cut lettuce, raw chicken, cooked noodles, sliced/cut tri tip, raw shrimp, cooked carrots, sliced smoked sausage, sliced cheese, and raw hamburger patties. Person in charge indicated staff were not supposed to store anything in the sliding refrigerated drawers due to the ambient kitchen temperature being too high for the drawers to hold time/temperature controlled for safety foods at 41*F and below; the measured ambient temperature of these drawers using a min/max thermometer was 46.*F - 49.2*F. Employee confirmed all of these foods had been in the drawers for an hour or less and they were returned to the walk-in to cool back down to 41*F and below. Person in charge indicated the drawers would not be used until ambient temperature of kitchen is cooler. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F) too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-4-301.11, Pf: 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.>>>Observed the following time/temperature controlled for safety foods with internal temperatures between 45*F - 56*F in the refrigerated pull out drawers: shredded cabbage, cut lettuce, raw chicken, cooked noodles, sliced/cut tri tip, raw shrimp, cooked carrots, sliced smoked sausage, sliced cheese, and raw hamburger patties. Person in charge indicated staff were not supposed to store anything in the sliding refrigerated drawers due to the ambient kitchen temperature being too high for the drawers to hold time/temperature controlled for safety foods at 41*F and below; the measured ambient temperature of these drawers using a min/max thermometer was 46.*F - 49.2*F. Employee confirmed all of these foods had been in the drawers for an hour or less and they were returned to the walk-in to cool back down to 41*F and below. Person in charge indicated the drawers would not be used until ambient temperature of kitchen is cooler; person in charge also indicated they would have the units looked at before they are used. Cold holding units MUST maintain time/temperature controlled for safety food items at 41*F and below. Establishment had adequate cold holding outside of this unit; person in charge must ensure unit is not used until ambient temperature of kitchen is reduced and it is verified that it can maintain TCS foods at 41*F and below. . Correct By: Corrected At Time Of Inspection