Palma

Inspector's notes

Observed bloody-mary mix, and michelada mix measured at 50F stored in wine cooler set to 50F. All TCS foods improperly cold held were discarded by PIC at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pepper spray stored on bar shelf in basket with fruit, and degreaser stored above cans of sweetened condensed milk. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no hand drying provision at outdoor bar hand sink. PIC provided hand drying provision for handwash sink at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed metal colanders located in handwashing sinks at the outdoor bar and indoor bar. PIC relocated all items blocking handwash sink at time of inspection and will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed fly in rice located at the prep cooler closest to the standing fridge near the cook line. PIC discarded rice at the time of inspection. All food must be in good condition, safe, and unadulterated. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed less than 25 ppm chlorine in mechanical dishwasher in the dishwashing area and the indoor bar. Both dishwasher were actively in use. PIC was instructed to switch to the three compartment sink and was able to place a work order for equipment. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Correct prior to re-inspection on 11/05/2025.

Inspector's notes

At the time of inspection, observed American cheese, mozzarella cheese, kimchi and pickled cabbage located in top portion of prep cooler near cook line at a temperature of 56F. Per PIC, items were placed in cooler six hours prior to inspection and were discarded by PIC. Bottom portion of prep table had an ambient air temperature of 36F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. 3RD CONSECUTIVE VIOLATION Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed commercial-sized pesticide bottle in mop sink closet where chemicals are stored. Per PIC, it is being used by establishment employees for pest control. PIC discarded the bottle of pesticide at the time of inspection. Discussed proper pest control measures with the PIC. All pest control for the establishment must be performed by a certified pest control specialist. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bartender handle garnish on bloody orange margarita with bare hands. RTE food that was contacted by bare hands was discarded by PIC at time of inspection. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Reviewed proper handwashing requirements and bare hand contact restrictions with RTE food items. Informed bar staff to glove up or use tongs when handling garnish. Corrective Action: Corrected at time of inspection.

Inspector's notes

No hand-drying provision available at both handwashing sinks located at outdoor bar. Hand-drying provision shall always be stocked and readily available at all times. PIC provided paper towels at time of inspection. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing. Addl Notes: No handwashing cleanser available at both handwashing sinks located at outdoor bar. Handwashing cleanser shall always be stocked and readily available at all times. PIC provided handsoap at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed tuna (49-51'F), seasame tuna (50-54'F), salmon (50-52'F) in sushi fish cooler located opposite of sushi rice machine. Ambient temperature of cooler observed 49.8'F. PIC stated unit is emptied overnight. Tuna items were stocked at 11am, longer than 4 hours prior but salmon items were stocked at 1pm, less than 4 hours prior, per PIC. PIC agreed to not use unit until it has been fixed. Unit was emptied of all TCS food items at time of inspection and establishment observed with more than adequate coldholding capacities. All TCS foods improperly cold held were discarded by PIC at time of inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. 2ND CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed salsa made with cooked pineapple measured 50'F in tabletop prep cooler located directly opposite of stovetop. Chef stated item was left in unit overnight and could not determine if food had been out of temperature for less than 4 hours. Unit observed functioning at full capacity to maintain coldholding temperatures. Discussed with PIC food item could be out of temperature due to the prep unit being located close to multiple heat sources. Suggested covering food items with lids when there is no active prep. All TCS foods improperly cold held were discarded by PIC at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed establishment using Time as a Control for popcorn chicken and butter. Observed time as control written procedure missing at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Developed a time control policy with PIC on-site at time of inspection. PIC printed and posted new time control policy at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed opened bottle of tomato-base bloody mary mix with no datemarking in reach-in unit located at outdoor bar. Bottle was opened 2 days prior per bartender. Bartender was asked to label bottle 10/27 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). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ROP-packaged fish thawing in original packaging on cooling rack in walk-in unit. PIC stated item comes in frozen. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Provided proper thawing guidance document via email. Corrective Action: Corrected at time of inspection.

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources.---Observed several bottles of opened Michelada mix (tomato cocktail) throughout the establishment with no date marking. Person in charge states these bottles were opened 3-5 days prior to inspection but labeled them appropriately by the end of the inspection. Discussed how all time/temperature control for safety (TCS) foods must be dated if kept past 24 hours and only kept for no more than 7 days (first day made/prepared/opened +6 days after). Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-3-502.11, Pf: Variance Requirement. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/3978/Food-Variances.---Observed the establishment making their own ice cream base/mix without a variance. Person in charge states they are in discussing with the county's variance program and submitted an application but has not been approved yet. Ice cream base was not embargoed due to not using eggs as an ingredient. Discussed how in house made ice cream base/mix can only be used when it either goes through a 3-A compliant Non-Coiled Batch Pasteurizer or get an approved variance from the county. Follow up reinspection will be conducted within 10 days. Correct By: Correct Prior To Reinspection,Repeat Violations: 3rd

PRIORITY VIOLATION-3-306.11, P: Food Display-Preventing Contamination by Consumers. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination.---Observed cut garnishes such as cut lemons and other fruits in the outside bar located at Palma being stored in a case but not having a cover, being exposed to the environment and customers. Person in charge ordered an employee to cover the garnishes at the time of inspection. Discussed the importance of having any cut fruits used for garnishes be protected by the environment and customers. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage--Observed ice scoops having its handle be in contact with the ice used for customer consumption at the bar located inside champagne lanes and outside bar at Palma. Person in charge disposed of the ice the handle made contact with and moved the scoop to a different location. Discussed the importance of storing all in use utensils to prevent any contamination. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-201.11 (A-B), P: Compliance with Food Law; Approved Source. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4619/AMC-Toolbox---Approved-Source.---Throughout the establishment, observed 19 bottles of Michelada Mix (tomato cocktail) . Employee states they get their Michelada mix from a third party (Mi Ruca). Distributor only has a pending processing permit (not fully approved). Person in charge voluntarily disposed of the Michealda Mix at the time of inspection. Discussed the importance of obtaining all TCS (time/temperature control for safety) foods from an approved source to ensure food safety. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding.---Observed curry (heated chicken stock) and honey butter (heated) having internal temperatures of 107-118*F on the flat top grill. Person in charge states they had been there for less than 2 hours but voluntarily disposed of these food items. Discussed how all time/temperature control for safety (TCS) foods that are hot held must have an internal temperature of 135*F or hotter to prevent bacterial growth. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.---In the small reach in cooler, observed raw shelled eggs, butter, milk and in house ranch (butter milk) having internal temperatures of 48-55 *F. Person in charge was not sure how long these items had been in the fridge and voluntarily disposed of them. Discussed how all time/temperature control for safety (TCS) foods that are cold held must keep an internal temperature of 41*F or below to prevent bacterial growth. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-3-502.11, Pf: Variance Requirement. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/3978/Food-Variances.---Observed the establishment making their own ice cream base/mix without a variance. Person in charge states they will do what needs to be done to be compliant. Ice cream base was not embargoed due to not using eggs as an ingredient. Discussed how in house made ice cream base/mix can only be used when it either goes through a 3-A compliant Non-Coiled Batch Pasteurizer or get an approved variance from the county. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd