Latha Restaurant & Bar

Inspector notes: Observed containers of raw bacon stored above containers of cooked duck in the small, refrigerated prep unit under ice bath station. Also observed raw salmon stored above cooked flat iron steaks in the small, refrigerated prep unit under ice bath station. Also observed container of raw unpasteurized whole shelled eggs stored on top of canned coconut milk in the refrigerated unit in the bar. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code

Inspector notes: Observed whipped goat cheese (dated 1/23) and roasted garlic (dated 1/16). The person in charge verified that these dates were correct. All RTE (ready to eat)/TCS (time/temperature controlled for safety) foods past 7 days of preparation were discarded by PIC at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1)

Inspector notes: Observed salmon and Trinidadian sour with no disclosure (or symbols indicating) that these foods may be served raw or undercooked; per the PIC these foods maybe served raw or undercooked. Also, it is not disclosed anywhere that these foods or the burgers maybe served raw or undercooked. Discussed updating the reminder statement to include disclosure (for example: These foods are served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk for foodborne illness; especially if you have a medical condition). Discussed adding symbols to salmon and Trinidadian sour. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection

Inspector notes: Observed raw chicken stored directly over raw oxtail in the standing refrigerators next to the server station closest to the kitchen area. Discussed proper food storage with PIC. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. 3rd Consecutive Violation. Repeat

Inspector notes: Observed two menu items with Wagyu steak offered as made-to-order without reminders on the items. A disclaimer was included at the bottom of the menu. PIC stated that these menus were freshly printed to accommodate new menu items, and the reminders had been accidentally removed. PIC stated that she will revise the menu for review prior to reinspection. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection. A reinspection will occur on or prior to 11/04/2024

Inspector notes: Observed 3 chemical spray bottle containing clear and purple liquids without any identifying labels on the spray bottle. Per PIC, the chemical spray bottle contained sanitizer and degreaser. PIC labeled the bottle at the time of inspection with the common name of the chemical. Discussed the importance of properly labeling all working containers containing chemicals with the common name of the chemical

Inspector notes: Observed partially cooked marinated chicken within a Reduced Oxygen Package(ROP), dated 10/18 at time of inspection. Also observed ROP steak and oxtail within the same standing refrigerator. Discussed with PIC about the ROP process, holding ROP'd food longer than 48 hours is a specialized process and requires a variance. PIC discarded ROP marinated chicken at time of inspection. Establishment does not have an approved variance for this process. PIC will discontinue the process for ROP food items until variance is approved. A variance/HACCP must be obtained prior to conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances

Inspector notes: Observed raw chicken being stored directly above RTE food items that are being cooled in one of the standing coolers. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. 2ND CONSECUTIVE VIOLATION

Inspector notes: Observed chipped knife stored clean on magnetic board located in the kitchen. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Damaged equipment shall not be used to prevent physical hazards from being consumed. PIC was requested to discard knife at time of inspection