UDOM THAI

GRADE A Feb 3, 2025 - Cycle Inspection / Re-inspection

Score: 13 points

Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. Anti-siphonage or back-flow pre...

Aug 12, 2024 - Cycle Inspection / Initial Inspection

Score: 45 points

Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. Live roach...

GRADE A Mar 12, 2024 - Cycle Inspection / Re-inspection

Score: 4 points

Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

May 12, 2023 - Cycle Inspection / Initial Inspection

Score: 29 points

Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. Filth flies or food/refus...

Jan 19, 2023 - Cycle Inspection / Compliance Inspection

Score: 7 points

Thawing procedure improper. Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used. Non-food contact surface or equipment made of unacceptab...

GRADE B Dec 28, 2022 - Cycle Inspection / Re-inspection

Score: 25 points

Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. Establishm...

Feb 10, 2022 - Cycle Inspection / Initial Inspection

Score: 21 points

Hot food item not held at or above 140º F. Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow acc...