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 Routine Inspection

Inspection Date
1/30/2025

Grade
Not Participating

Priority Violation
2

Inspection Status
Re-inspection required

Violations

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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.

Addl Notes: During inspection observed employee actively washing dishes and utensils in both the mechanical warewasher and the 3-compartment sink with Sink and Surface Santizer below the appropriate range. Upon request warewashing was conducted at the 3-compartment sink once the appropriate chemical concentration (e.g. DDBSA 272 – 700 ppm) was established and tested by the employee. The dishes and utensils were re-washed,rinsed, and sanitized, and warewashing will occur in the 3-compartment sink until the mechanical warewasher is serviced.Please ensure to properly wash, rinse and sanitize utensils and food contact surfaces at the appropriate chemical concentration. Corrective Action: Corrected at time of inspection.

Violation #: 18

Description: Proper Cooking Time and Temperatures

Comments:

3-401.14 (F) - Priority Foundation: Non-Continuous Cooking of Raw Animal Foods: Documentation. 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/4616/25575/AMC-Toolbox---Cooking. Addl Notes: During inspection observed partially cooked sliced beef in the walk in cooler rack stored in a plastic container. Per the person in charge the sliced beef is partially steamed, cooled, then cold held until its ordered; the time for each process specified was unknown or not available. Informed the person in charge to ensure that non-continuous cooking operation is documented, provided to our Department, and approved, prior to proceeding with the process. The person in charge stated items will be continuously cooked until approval is granted. Please ensure to establish documentation and obtain approval from our Department before conducting non-continuous cooking. Corrective Action: Corrected at time of inspection.

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1) - Priority: 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.

Addl Notes: During inspection observed fried basil in a stainless steel container with an internal temperature of 83*F. Per the person in charge the item had just been placed there to hold and is cycled through every hour by the establishment, informed the person in charge maintain the product at 135*F or higher for holding or establish a time as a control policy. The person in charge began writing a time as a control policy using the MCESD guidance document. Please ensure TCS food is hot held at 135*F or higher at all times. Corrective Action: Corrected at time of inspection.

Violation #: 48

Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips

Comments:

4-302.14 - Priority Foundation: Sanitizing Solutions, Testing Devices. 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. Addl Notes: The establishment is using chlorine sanitizer for the mechanical ware washer in the bar area without having chlorine test strips onsite. Per the person in charge, they will obtain Chlorine test strips for the establishment. Please ensure to have the chlorine test strips to test and verify chemical sanitizing solutions to ensure they are used at the appropriate concentration. A re-inspection will occur for this violation in 10 days. Corrective Action: Correct prior to re-inspection.

Comments/Details

No County legal action will result from this inspection.
Discussed/reviewed employee illness policy, date marking of frozen items, using approved food grade bags for storage, and maintaining paper towels near handwashing sinks.

"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.