Inspection Report

Business Name
LeDu Thai

Business Address
915 N 5TH ST PHOENIX AZ 85004

Permit Number
FD-23-03459

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Review Inspection

Inspection Date
3/20/2024

Grade

Priority Violation
0

Inspection Status
Completed

Comments/Details

Construction inspection conducted with Rick.

At the time of this inspection, this project was about 40% complete.

Inspection report was emailed to Rick

Prior to final:
1. Ensure hub drain that was added instead of floor sink is large enough to prevent over splash or spillage.
2. Provide an ASSE 1013 reduced pressure zone assembly for rinsers in bar area.
3. Provide an ASSE 1022 for any water fed drink machines.
4. Ensure that mop sink has dedicated water line for chemicals that may be added for cleaning.
5. Provide written agreement for access to the mop and restrooms. Could not access mop sink at time of inspection.
6. All drain lines into floor sink must be rigid and braced to maintain 1 inch air gap.
7. Finishes throughout kitchen must be smooth and cleanable including ceiling.
8. Plans dated 10/10/23, which were not provided to MCESD, shows an unprotected outer opening in bar area. Provide an microswitch activated air curtain -or Bar is to operate as outdoor bar utilize the following requirement.
a) Food preparation is not permitted at outdoor bars or work stations. Beverage service only. Garnish preparation (e.g. limes) shall be done in an approved enclosed food preparation area. Garnish containers shall have hinged lids. Wait staff may deliver food directly to customers from the kitchen.
b) Blended, mixed, and frozen drinks are only allowed if an approved warewashing machine is installed in the outdoor bar, and are approved on a case-by-case basis.
c) All glassware, utensils and portable equipment (e.g. blenders) shall be stored in an approved area during non-operational hours of operation.
d) Only sealed drink gun and beer faucet/tap systems and chases are permitted for outdoor service. Soda towers are prohibited.
e) Soda towers and unapproved ice machines are prohibited in outdoor bars and work station areas. Properly installed remote sealed soda gun or soda faucet systems, sealed soda chases and jockey boxes with closing lids are acceptable. Provide a scupper drain in the bar top over each jockey box pour station, plumbed with a rigid drain line to a floor sink with an approved air gap.
f). All ice bins and condiment containers must be provided with tight fitting, sliding protective covers. Ice shall be melted off at the end of the day. All ice bins and jockey boxes shall be cleaned and sanitized prior to use each day, not just at the close of the business day.
g). It is recommended a hot water hose bib be installed above each ice bin/jockey box to facilitate the burning off of ice at close of the business day. Ice is to be burned off at the end of last shift and ice bins are to cleaned and sanitized prior to operating next shift.
9. All paint in bar area must be semi or high gloss paint.
10. Gap between Walk-in and ceiling will need to be flashed off with wipeable material.
11. Hand wash sink in shared restrooms (mens and womens) will need to provided warm water (100-110°F) Insta hot in mens restroom did not appear to be working and only cold water was available.

Please continue with construction according to plans, stipulation letter, and inspections.

Please call (602) 526-0917 or the inspection request line 602-506-6824 for an equipment/construction inspection between 50 - 75% completion of project or if an additional onsite walk-through is needed.

No county legal action will result from the inspection.

Award: Not Participating,Review Complete: CHECKED,Review Notes: QA ML,Signer: 0

"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.