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 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 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

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

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 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; person in charge also indicated they would have the units looked at before they are used. 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