Pa'la

Inspector notes: Observed liquor bottle stored in ice at front bar ice well. Ice in ice well is also used for drinks as an ingredient. Ice used as an exterior coolant may not be used as an ingredient in any food/drinks. PIC discontinued process at time of inspection

Inspector notes: Observed shellstock tags for past oysters and mussels with no final sale date and not in chronological order. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Reviewed requirements with the PIC at time of inspection

Inspector notes: Observed cooked sweet potatoes in top portion of back prep table at 50-60'F and cooked beans in covered container in front prep table at 58-60'F. Per PIC, sweet potatoes were prepped 3 hours prior to inspections and beans were prepped 1 hour prior to inspection. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means

Inspector notes: Observed kimchi in the walk-in refrigerator date marked with 10/4 being the day it was made. Informed PIC that all prepped TCS food can only be held and used for seven days, with the day it was made as day one. Kimchi was embargoed. PIC discarded the kimchi at 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). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection

Inspector notes: Observed raw wagyu steaks, raw ribeye, and raw chicken in ROP packaging in the freezer. These food items have been in ROP for longer than forty-eight hours. Informed PIC that holding food in ROP packaging can be done for less than 48 hours without a variance but held longer than that needs a variance. PIC cut open all ROP meat at time of inspection. 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. Documentation for critical control points in approved variance/HACCP must be completed, available for review, and retained as required by approved variance/HACCP plan. All procedures in approved variance/HACCP plan must be conformed to at all times

Inspector notes: Observed black and pink organic matter on the inside lip of the ice machine. Discussed with PIC that because this ice is used in food and drinks, the machine is a food contact surface and needs to be cleaned frequently enough to remain clean to sight and touch. All food-contact surfaces must be cleaned to sight and touch