PALMA'S ASIAN RESTAURANT

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly: observed dish machine not sanitizing. Sanitizer was changed out, the unit primed, and still not sanitizing. Three compartment sink set up. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged: reach-in freezer in kitchen has beef pork and chicken that has been repackaged placed on shelves over each other not in the correct storage requirements. Owner/Operator had employee organize for proper storage. Corrected On-Site

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly: observed the dish machine is not functioning correctly - all cycles. Owner/Operator states he has notified the company and they have ordered a part for it. O=0/o advised not to use until fixed correctly.

Basic - - From initial inspection : Basic - Faucet/handle not operational at Sushi Bar hand wash sink . Sink turned off and on by water feed lines on / off valves. Warning - From follow-up inspection 2024-10-16: Hand wash sink still not working correctly. Time extended 7 days per D6 District Manager. Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm chlorine Dishwasher in use at time of the inspection Triple sink compartment set up as sanitation station. Warning

High Priority - Employees failed to wash hands before putting on gloves to initiate a task working with food. Kitchen staff observed putting on gloves without hand washing and cooking food. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp in pan stored over ice cream in rear upright reach in freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Preparation Bar - unpasteurized shell eggs over RTE shredded lettuce and chopped onions. Shell eggs removed during the inspection. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Three milk containers stored in Ice machine and in direct contact with drink ice. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Sushi Bar hand wash sink blocked by large fan. Fan moved during the inspection. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Kitchen - Rice, salad, eggs under 4 hr. TPHC at time of the inspection. Sushi Bar - Sushi rice held under 4 hr. TPHC at time of the inspection. TPHC plan provided to operator Warning

Basic - Accumulation of debris on exterior of warewashing machine. Top of dishwasher soiled with an accumulation of debris.

Basic - Dead roach on premises. One dead roach observed on kitchen floor adjacent to upright cooler . Dead roach removed and area cleaned during the inspection. Corrected On-Site Warning

Basic - Employees eating in a food preparation or other restricted area. Two employees observed eating at kitchen make bars. Warning

Basic - Faucet/handle not operational at Sushi Bar hand wash sink . Sink turned off and on by water feed lines on / off valves. Warning

Basic - Garbage and debris observed on the ground outside of rear door.

Basic - Standing water in bottom of reach-in-cooler. First make bar holding proteins

Basic - Time/temperature control for safety food thawed in an improper manner. Rear ware wash area - Pork thawing in standing water Pork moved to cold hold unit during the inspection. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands: - Cook cracked eggs for fried rice and did not wash hands afterwards. Owner/Operator gave corrective feedback. Corrective Action Taken

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands: - cook touched his nose while wearing gloves. Did not remove his gloves and wash his hands. Inspector had to educate him on the process. Employee removed his gloves, washed his hands, and donned new gloves. Corrected On-Site

High Priority - Employee washed hands with cold water: - cook washed hands in cold water (75° F).

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined: - establishment serves sushi rice but does not have the time mark for it. Rice has been out for 3 hours. Owner/Operator annotated the time on the rice holder. CORRECTED ON SITE - establishment pre-positions cut leafy green salads into bento boxes and holds them at room temperature. There is no time mark on them or near them.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food: - inspector gave the program paperwork to the Owner/Operator at time of licensing inspection. It is not on premises. Inspector gave another copy of the form. Corrective Action Taken

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service: - establishment serves eggs cooked to order for breakfast but does not have the consumer advisory on the breakfast menu nor posted on a wall (the lunch dinner menu has the advisory due to sushi). Warning

Basic - Carbon dioxide/helium tanks not adequately secured: - CO2 tanks next to soda box rack not secured (chain available just not in use). Owner/Operator secured the tanks during the inspection. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses: - tongs and ladles being kept on oven door. Owner/Operator had employees move them. Corrected On-Site