Udon Thai Restaurant

Inspector's notes

No procedures for clean-up of vomit and diarrheal events on site during inspection. Provided copy of procedures to person in charge (PIC). Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Repeat Violation: 2nd consecutive violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a can of Hot Shot Ant & Roach spray located front of house underneath the handwash sink. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cilantro, carrots, and broccoli stored in plastic grocery bags inside reach in cooler across from dry storage racks. Person in charge (PIC) replaced bags with food safe plastic storage bags. Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. Discussed talking to vendor about selling ingredients in food safe bags. Repeat Violation: 2nd consecutive violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

No procedures for clean-up of vomit and diarrheal events on site during inspection. Provided copy of procedures to person in charge (PIC). Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed oysters repackaged in portioned bags in reach in freezer. Person in charge (PIC) retained original box in dry storage. Molluscan shellfish may not be removed from the container in which they are received other than immediately before sale or preparation for service. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed carrots, parsley, green beans, and broccoli stored in plastic grocery bags inside reach in cooler across from dry storage racks. Person in charge (PIC) replaced bags with food safe plastic storage bags. Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed boiled chicken prepared at 2:30pm located in the lower reach in cooler at a temperature of 65F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in the reach in cooler four sauce working containers not in their original containers without common name of product.

Inspector's notes

Observed an Starbucks cup of coffee on the center prep table without a straw.

Inspector's notes

Observed in the reach in prep cooler bean sprouts at 56F, sliced tomatoes at 52F, chicken at 56F, and beef at 56F.

Inspector's notes

Observed crab ragoon cream cheese located in the rear reach in cooler without a date marking.

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

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. 3) Correct By: Correct Prior To Reinspection

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

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

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

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

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

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

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