Inspection Report

Business Name
Udon Thai Restaurant

Business Address
1495 N HAYDEN RD SCOTTSDALE AZ 85257

Permit Number
FD-24-01453

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
3/18/2024

Grade

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

Priority Foundation-5-203.11, Pf: Handwashing Sinks-Numbers and Capacities. 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. -------- Provide a handwash sink at the front service area where the ice machine is located. Ensure hot and cold water is provided to the sink fixture. The current handwash sink is too far from the area.

Correct By: Correct Prior To Reinspection

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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 cooked rice, cut leafy greens, cooked chicken, and cooked TCS sauces in the reach-in refrigerator unit without date marks. The PIC indicated that the products had been produced 1-2 days prior to the inspection. Proper date marks were added to the products at time of inspection. Advised the PIC that all TCS foods must be properly date marked after being held for over 24 hours to ensure staff know when to discard the products.

Correct By: Corrected At Time Of Inspection

Violation #: 37

Description: Food Properly Labeled; Original Container

Comments:

Core-3-302.12, C: Food Storage Containers Identified with Common Name of Food ------- Observed multiple dry foods in containers without labels. Please provide proper name labels to all bottles and containers with dry products prior to the next routine inspection.

Correct By: Correct Prior To Next Routine Inspection

Violation #: 47

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

Core-4-402.11, C: Fixed Equipment, Spacing or Sealing ------- Correct the following items:

1) Recaulk the sink fixtures throughout the facility with silicone to the walls.

2) Recaulk the ventilation hood gaps with a high temperature, aluminum based silicone.

Correct By: Correct Prior To Next Routine Inspection

Violation #: 50

Description: Hot and Cold Water Available; Adequate Pressure

Comments:

Priority Foundation-5-103.11, Pf: Capacity-Quantity and Availability --------- Correct the following:

1) Observed a warewash machine installed and a 40 gallon capacity water heater installed. Please provide a 75 gallon capacity minimum water heater.

2) Replace the faucet at the three compartment sink to prevent cold water from mixing with the hot water. This will ensure that hot water measuring 120' F minimum is provided to the sink.

Correct By: Correct Prior To Reinspection

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

Core-5-202.11 (B), C: Cleanable Fixtures -------- Provide a u-shaped toilet seat in the restroom.

Correct By: Correct Prior To Next Routine Inspection

Violation #: 52

Description: Sewage and Waste Water Properly Disposed

Comments:

PRIORITY VIOLATION-5-402.11, P: Backflow Prevention --------- Correct the following items:

1) Replumb the warewash machine drain to the nearby floor sink and provide a 1" minimum air gap. The machine is currently plumbed to the mop sink.

2) Transition the flex drain on the ice machine to rigid piping and provide a 1" minimum air gap above the floor sink.

3) Provide a 1" minimum air gap above the floor sink for the wok station drain.

Correct By: Correct Prior To Reinspection

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability -------- Correct the following:

1) Replace all VCT flooring that is chipped and cracked. Any exposed concrete areas will require a sealed concrete.

2) Provide a smooth and cleanable finish to the dry storage ceiling. Recommend flipping the tiles over and paint them with a semi-gloss paint.

3) Replace the torn FRP around the mop sink area, as needed.

Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed ------- Correct the following items:

1) Provide missing rubber cove base to the in the kitchen areas, as needed.

2) Provide a 3/8 inch minimum cove base to the floor/wall junctures of the restroom. Utilize a silicone grout.

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods -------- Correct the following items:

1) Provide all missing cleanout covers, as needed.

2) Fill all wall holes throughout the facility, as needed.

Correct By: Correct Prior To Next Routine Inspection

Violation #: 56

Description: Adequate Ventilation and Lighting; Designated Areas Used

Comments:

Core-6-303.11, C: Intensity-Lighting -------- Replace all burnt lights throughout the kitchen area to ensure 50 foot candles minimum is provided. Recommend bright LED lighting.

Correct By: Correct Prior To Next Routine Inspection

Comments/Details

OC inspection for a Class 4 10+ E&D permit was conducted with owner Joshua L. by appointment. The establishment was open and operating at time of inspection.

This establishment/operation has demonstrated sufficient compliance to proceed with the issuance of the permit. To complete the permitting process, issuance of this permit, and begin operation, the applicant must first submit payment of the annual operating permit fee to the Department’s Administrative Services. Fees paid up to this inspection approval do not include the annual operating permit fee. PAYMENT with a credit/debit card can be made via phone at 602-506-6824, Option 2.
Per MCEHC Chapter I, Regs 4 & 5, no person shall conduct an operation or operate an establishment for which a permit is required without holding the necessary and valid permit to do so. Payment with a credit/debit card can be made on-line via select “Pay a Fee” at esd.maricopa.gov. Please note that if you select payment via online, the annual operating permit fee invoice may take up to 7 business days to post online. Also, checks and money orders are accepted via US Mail. If you select payment via US Mail, for further instructions please refer to the printed invoice. No operating permit is valid, until the permit fee is received by the Department. It is the responsibility of the permit holder/owner to notify MCESD if there are contact/ billing address changes.

On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit
invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a
copy of your permit card and invoice(s) upon renewal.

If you are unsure whether your email address is accurate, you may:

• Contact your inspector using the phone number or email on your last inspection report to review, or

• Contact the Department using the email addresses below,

o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)

If you need to update your email address and/or other contact information, please submit an
administrative change request form at the below website
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.

This establishment is not participating in the award program at this time and had 1 Priority, 3 Priority Foundation violations on this inspection.

Prep Sink MCEHC §8.1.8g (1), (a) ------- Provide a separated, single compartment prep sink for rinsing produce and thawing raw meats. Ensure hot and cold water is provided. Indirectly plumb the sink to the floor sink and provide a 1" minimum air gap.

Please correct the listed re-inspection items prior to the OC re-inspection within 45 days.

A minor remodel permit will be opened for the future installation of a soda system at the front service counter.

Please be advised that the New Business Permit Application fee includes one initial inspection and one follow-up inspection. Additional fees will be assessed for any additional follow-up plan review inspections.

MCESD inspection report was delivered via email.

No County legal action will result from this inspection.

Award: Not Participating,Signer: Joshua Lin

"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.