Latha Restaurant & Bar

Inspector's notes

Observed frozen shrimp thawing in water bath without water running. PIC turned on cold water at time of inspection. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cup in bulk dry goods used as scoop. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's 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. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (4TH CONSECUTIVE)

Inspector's 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). Corrective Action: Corrected at time of inspection.

Inspector's 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. Corrective Action: Correct prior to re-inspection on 02/10/25. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's 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. Corrective Action: Corrected at time of inspection.

Inspector's 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's 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. Corrective Action: Corrected at time of inspection.

Inspector's 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. Corrective Action: Corrected at time of inspection.

Inspector's 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. Corrective Action: Corrected at time of inspection.

Inspector's 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. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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 raw shelled eggs being stored over ready to eat foods such as cheese and heavy creamer in one of the standing coolers. Employee moved the eggs so that they wouldn't be stored over any ready to eat foods. Discussed the importance of storing all raw animal products below any cooked/ready to eat products to prevent cross contamination. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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.---Observed an employee cut lemons but touching the lemons with their bare hands. Employee voluntarily disposed of the lemons at the time of inspection. Discussed the importance of not handling any ready to eat foods with bare hands to prevent any contamination. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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 the following Time/Temperature Control for Safety (TCS) foods havig the following dates: In house hummus (5/7), butter (4/7), watermelon frost [(cut watermelon & cream cheese) (5/7)]. Employee voluntarily disposed of these food items. 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

Core-3-501.13, C: Thawing---Observed Reduced Oxygen Packaged (ROP) salmon thawing in a cooler but still being in its ROP packaging. Person in charge was instructed to puncture holes in the packaging to introduce oxygen. Discussed the importance of fish being removed from its ROP packaging prior to thawing or immediately upon completion of thawing to prevent bacterial growth. Correct By: Correct Prior To Next Routine 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. >>Observed meat prep cooler under the stove had an ambient temperature of 50 degrees. There was raw ground beef burger balls 48 F, and raw chicken kebobs 51 F. Person in charge states that they were prepared an hour before, and moved the burgers, and chicken to the walk in cooler. Person in charge states they will not use the prep cooler and will call to have it serviced today. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41 F degrees or less Correct By: Corrected At Time Of Inspection