Inspection Report

Business Name
Udupi Cafe Tempe

Business Address
1636 N SCOTTSDALE RD TEMPE AZ 85288

Permit Number
FD-24-02282

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
4/2/2024

Grade

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-501.114, P: 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. ------- Observed the warewash machine providing a final chlorine concentration of 0 ppm after wash cycle. The owner was instructed to manually wash all dishes in the three compartment sink until the unit could be serviced. Please have the unit serviced to provide chlorine concentration between 50-100 ppm.

Correct By: Corrected At Time Of Inspection

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

Core-6-202.15, C: Outer Openings, Protected --------- Provide additional weather stripping and door sweeps to the exterior doors to effectively seal the doors.

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-4-202.16, C: Nonfood-Contact Surfaces --------- Replace or refinish the rusted shelving units throughout the walk-in cooler, as needed. Use rustoleum for any refinishing.

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

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

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

Core-4-402.12, C: Fixed Equipment, Elevation or Sealing ------- Lift the bottom shelving units in the walk-in cooler units to provide a 6" clearance from the floor.

Correct By: Correct Prior To Next Routine Inspection

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained -------- Correct the following:

1) Replace the leaking faucets throughout the facility, as needed.

2) Provide a hose bib vacuum breaker for the hose bib faucet located at the back of the building.

Correct By: Correct Prior To Reinspection

Violation #: 52

Description: Sewage and Waste Water Properly Disposed

Comments:

PRIORITY VIOLATION-5-402.11, P: Backflow Prevention ------- Replumb the three compartment sink drain line with an open vent riser pipe, as discussed, to provide an indirect connection for the sink. The riser pipe must be 1" minimum below the compartment basins.

Correct By: Correct Prior To Reinspection

Violation #: 53

Description: Toilet Facilities: Properly Constructed, Supplied, Clean

Comments:

Core-5-501.17, C: Toilet Room Receptacle, Covered -------- Provide covered trash receptacles in each women's stall.

Correct By: Correct Prior To Next Routine Inspection

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

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

1) Regrout the tile flooring throughout the kitchen, as needed, to provide a smooth and flush finish.

2) Replace all missing wall tiles in the kitchen, as needed.

3) Remove the duct tape from the men's restroom walls.

4) Fill the gaps between men's restroom wall tiles to provide a smooth and flush finish.

5) Replace the perforated ceiling tiles dry storage room and women's restroom with smooth, washable vinyl ceiling tiles.

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

1) Provide a 3/8 inch minimum cove base to the floor/wall junctures of the kitchen and restrooms. Provide a rubber cove base or finger/tool cove with silicone grout.

2) Replace the corroded metal cove base in the walk-in coolers and provide a new metal cove base. Provide the missing metal cove base to the vent hood junctures.

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

1) Fill all wall holes throughout the facility with silicone.

2) Caulk-in all escutcheon plates and plumbing penetrations throughout the facility with silicone.

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 the burnt lights in the walk-in cooler and ventilation hood, as needed.

Core-6-304.11, C: Mechanical-Ventilation --------- Please repair the ventilation fan in the women's restroom.

Correct By: Correct Prior To Next Routine Inspection

Comments/Details

OC inspection for a Class 4 10+ E&D permit was conducted with owner Padmaprakash E. by appointment. The establishment was closed and not 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 2 Priority, 0 Priority Foundation violations on this inspection.

Please address the re-inspection items prior to the OC re-inspection within 30 days.

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: Padmaprakash Elumlai

"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.