Inspection Report

Business Name
The Hudson Eatery & Bar
Business Address
1601 E APACHE BLVD TEMPE AZ 85281
Permit Number
FD-72598
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
9/18/2025
Grade
Not Participating
Priority Violation
2
Inspection Status
Completed

Violations

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold 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/4576/AMC-Toolbox---Cold-Holding.

Addl Notes: Observed the following time/temperature controlled for safety food items in walk-in refrigerator with internal temperatures between 44*F-49*F: cooked chicken wings, cooked rice, sliced cheese, and cheese sauce. Food items were located on a speed rack closest to walk-in entrance. Per person-in-charge (PIC), food items were prepared yesterday and internal temperatures had not been verified today. Ambient air temperature of walk-in refrigerator was between 42.2*F-44.7*F, via min/max thermometer. All other TCS food items in walk-in refrigerator were at 43*F or below. Observed ice buildup on walk-in refrigerator condenser. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. PIC placed TCS foods in containers of ice placed in walk-in refrigerator at time of inspection. PIC called a refrigeration technician at time of inspection and stated they will arrive in the next few hours to inspect/repair the unit. Discussed utilizing ice baths, minimizing frequency of entering walk-in, and installing a timer for unit to enter defrost with PIC. Corrective Action: Corrected at time of inspection.

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

PRIORITY VIOLATION-7-204.11 - Priority: Sanitizers, Criteria-Chemicals

Addl Notes: Observed employee pour bleach and water in labeled spray bottle without testing chlorine concentration prior to use. Observed chlorine concentration of sanitizer in bleach bottle exceed 200+ ppm and flash white (test strip was bleached). Per PIC, spray bottle is used on food-contact surfaces, such as knives and cutting boards, and tops of tables/prep tables. PIC disposed of bottle contents and set up a sanitizer wiping bucket at 200ppm of quaternary ammonia sanitizer at time of inspection. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Discussed utilizing wiping cloth buckets and obtaining sanitizer from quaternary wall pump with PIC. Corrective Action: Corrected at time of inspection.

Comments/Details


No County legal action will result from this inspection.
Report emailed.

"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.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.