LUNA

High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Observed cooked Egg plant in direct contact with paper towels inside stainless reach in cooler at cook line. Warning - From follow-up inspection 2025-07-15: Observed paper towels in direct contact with cooked eggplant at tall stainless reach in cooler by cook line. Advised operator to remove paper towels and use parchment or deli paper. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside low boy stainless reach in cooler at middle kitchen, cooked penne pasta (46F-cold holding); cooked Angel hair pasta (50F cold holding); breaded raw chicken (58F-cold holding) raw breaded veil (50F-cold holding), observed ambient thermometer inside reach in cooler at 51F. Per operator, items not prepared or portioned today. Items out of temperature for more than 4 hours. See stop sale. pork slices (58F-cold holding) meatball slices (59F - Cold Holding) Per operator, items not prepared or portioned today. Items out of temperature for more than 4 hours. See stop sale. Repeat Violation Admin Complaint - From follow-up inspection 2025-07-15: High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pasta 44F cold holding Breaded Chicken 45F cold holding Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 3 hours. Operator moved products to another operable cooler. Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Homemade tomato sauce 45F-53F, cooked yesterday in reach in cooler in prep area. Cooling in a deep covered container. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Homemade tomato sauce 45F-53F, cooked yesterday in reach in cooler in prep area. Cooling in a deep covered container.

High Priority - Raw chicken stored over and not properly separated from ready-to-eat tomato sauce in reach in cooler in prep area. Operator removed chicken. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 50F not prepped or portioned today on prep table at cook line. Operator stated was removed from temperature control about one hour ago. Operator added butter on form to be timed and time marked. Corrected On-Site

Basic - Ice scoop handle in contact with ice in wait station. Operator removed. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength 0ppm in prep area. Cook set up fresh solution at 75ppm. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. raw chicken cutlets (48F-cooling at 2:30 since 9:00) Per operator, items prepared at 9:00- items never cooled down properly to 41F. See stop sale.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. raw chicken cutlets (48F-cooling at 2:30 since 9:00) Per operator, items prepared at 9:00- items cooked down properly to 41F. See stop sale.

Intermediate - Handwash sink used for purposes other than handwashing. Observed 2 plastics containers inside of hand wash sink. Operator removed. Corrected On-Site

Basic - At reach in cooler on cook line: shelves have accumulation of soil residues.

Basic - Ice scoop handle in contact with ice at ice machine near to go counter. Operator stored properly. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed container of flour with no label on bottom of prep table. Operator labeled items properly. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. At reach in cooler; non-food grade bleached paper towels used in direct contact with cooked eggplant. Operator removed paper towels. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At double door stainless upright reach in cooler; raw shell eggs stored over ready to eat house made marinara sauce. Operator moved raw eggs to lower shelf. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At wait station double door low boy reach in cooler; raw chicken stored over raw hamburger. Operator moved raw chicken below raw hamburger. Corrected On-Site

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. At pizza station; house made pizza sauce, no time mark. Operator stated being held less than 1 hour, applied appropriate time mark. Corrected On-Site

Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. At front line; clean spoons stored below paper towel dispenser at hand wash sink. Operator moved spoons. Corrected On-Site