Udon Thai Restaurant

Inspector 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

Inspector 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

Inspector 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

Inspector 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

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

Inspector notes: Observed crab ragoon cream cheese located in the rear reach in cooler without a date marking

Inspector notes: Observed an Starbucks cup of coffee on the center prep table without a straw