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
5/29/2024

Grade

Priority Violation
0

Inspection Status
Completed

Comments/Details

Equipment inspection conducted with Site Superintendent, Rick.

At the time of this inspection, this project was about 90% complete.

Inspection report was emailed to Rick.

Prior to permit issuance:
1. Provide 100-110 degree water at all hand wash sinks in restrooms.
2. Since front outer opening is not protected kitchen door is required have seals to cover all gaps. Eliason doors have large gaps on all sides. Provide seals around all sides to cover gaps.
3. Provide coved seal around all floor sinks in kitchen, bar and service area.
4. Secure all plumbing fixtures and dish wash tables to wall.
5. Seal all plumbing fixtures and dish wash tables to wall with silicone or caulk.
6. Secure and seal threshold for walkin.
7. Ensure all refrigerators are on and holding below 41°F.
8. Seal gaps in hoods with a heat resistant silver silicone.
9. Provide left and right splash guards on hand wash sink in server area.
10. Install cove base under water heater where missing.
11. Provide covers or seal gaps around clean outs on floor under cooking equipment.
12. Secure and seal all bar fixtures that are not movable.
13. Trim and brace drain line from dishwasher in bar area to maintain 1inch gap above finished floor.
14. Paint under side of bar counter with semi or high gloss paint.
15. Seal gap at bar drain tray and counter with silicone.

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

Please call (602) 526-0917 for a final inspection at 100% completion of project or if an additional onsite walk-through is needed.

Please also ensure you have read your Responsibilities to Qualify for a Permit document and are in compliance with all requirements before final inspection.

A certified food manager is required at time of approval. If not already obtained, please obtain your certified food manager certificate from an ANSI approved testing company. All other food handlers must obtain ANSI approved food handler certificates.

No county legal action will result from the inspection.

"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.