UBON THAI CUISINE

Order for delivery

Inspection history

1. Aug 12, 2026

   ✓
   10 violations

   • 2-301.12 Cleaning Procedure (P). Observed cook wash hands without soap. Hands should be washed with soap for atleast 20 seconds under running water. Education provided.
   • 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). Sprouts and eggs left out on the prep line without ice, because ice machine is broken. Except during preparation, cooking, cooling, hot holding, or when time is used as the public health control time/temperature control for safety food shall be maintained at 41 degrees f or less. Items moved to cooler because they were out of temperature for less than 4 hours.
   • 6-301.11 Handwashing Cleanser, Availability (Pf) Handwashing sink next to prep station without soap. Education provided. 5-202.12 Handwashing Sinks, Installation (Pf). Observed water at hand sink only reaching 60*F. A handwashing sink shall be equipped to provide water at a temperature of at least 100*F through a mixing valve or combination faucet. Hot water was turned off due to a leak. Leak needs to be repaired and hot water restored.
   • 6-501.111 Controlling Pests (C). Flies in the food prep and service area, on food and food contact surfaces. Flies and other pests should be controlled. Discussed options for hanging fly strips lower down in the food service area and cleaning the surfaces of food residue.
   • 3-602.11(B)(5) Food Labels, Name of Major Food Allergens (Pf). No notification on site for customers in regards to inquiries about food allergens. Establishments shall notify consumers by written notification to inquire about information on major food allergens as ingredients. Education provided with inspection to owner.
   • 3-304.14 Wiping Cloths, Use Limitation (C). Wipe cloths for cleaning surfaces are not kept in sanitizer buckets. All wipe cloths need to have detectable sanitizer on them. Sanitizer bucket set with chlorine and wipe rags placed in the bucket.
   • 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P). Raw seafood stored over ready to eat foods in the walk in cooler. Raw foods of animal origin should not be stored over cooked or ready to eat foods. food shall be protected from cross contamination by: separating raw animal food during storage, preparation, holding, and display from: Raw ready to eat food such as fruits and vegetables, and cooked ready to eat food. Education provided.
   • 3-501.14(A) Cooling Foods (P). Large pot of cooling curry cooling on the floor in the kitchen covered with foil. Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70°F); and (2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41°F) or less. P Item moved to walk in cooler. Education provided.
   • 3-304.12 In-Use Utensils, Between-Use Storage (C). Observed spoons for cooking stored in water on the counter. In use utensils may not be stored in water unless it is 135 degrees F. Corrected through education.
   • 4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C). Kitchen walls and lights over prep top coolers has accumulated grease and debris that is visible and could fall into food being prepared and be a fire hazard. Education provided to deep clean.