LUNA AT HILTON HOTEL

High Priority - Dented/rusted cans present. See stop sale. -Dented 28 oz Hearts of palms.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Stained cutting boards on deli reach in cooler on cook line. -Can opener soiled with food debris in prep area of kitchen. -Employee washed, rinsed and sanitized can opener during callback inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Interior of ice machine soiled with mold like substance.

Basic - Buildup of food debris/soil residue on equipment door handles. -Microwave door handle on cook line soiled with;food debris. Employee cleaned and sanitized area. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. -Clean containers on rack near dish machine eat nesting.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Handles to stand alone coolers in prep area soiled with food debris.

Basic - Old labels stuck to food containers after cleaning. -Old labels on clean containers on rack near dish machine.

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. Multiple items on cook line, both hot and cold held on time with no time mark, all items held less than 4 hours

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line

Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand sink next to kitchen entrance

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink next to office, replaced 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. Written plan not filled out, discussed procedures with Chef

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Sea bass thawing under running water and not removed from packaging

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. High temp dish machine 143F, chef set up sanitizer, Quat 200ppm, maintenance staff repartee dish machine 162F Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 81F water

Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Sea bass and salmon in prep sink

Basic - Waste line missing at soda gun holster. Bar

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation Warning - From follow-up inspection 2023-08-15: Time Extended

• From initial inspection : Insurance inspector boiler report not posted in boiler room. For reporting purposes only. - From follow-up inspection 2023-08-15:

• From initial inspection : No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. - From follow-up inspection 2023-08-15:

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw ground beef in walk-in cooler. Operator rearranged Corrected On-Site

High Priority - Stop Sale issued due to food originating from an unapproved source. Tags for mussels received fresh in walk-in cooler do not have tags on them. Operator unable to produce tag

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice bath on cook line: Canadian bacon 50 degrees F, corned beef hash 47 degrees F, raw shell eggs 51 degrees F. Re-temps: corned beef hash 43 degrees F, Canadian bacon 43 degrees F, raw shell eggs 47 degrees F Double door reach-in cooler of cook line: feta 52 degrees F, cut tomatoes 52 degrees F, raw sausage links 52 degrees F. Operator voluntarily discarded cut tomatoes and feta. Re-temp: Raw sausage links 43 degrees F Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On flat top: sausage links 117 degrees F. Employee reheated to 165 degrees F for 15 seconds. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Spray bottle of degreaser in same bus tub as grill brush and oven mitts

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler of cook line

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold smoked salmon and steak tartare on menu has no disclosure as being a raw animal food. Operator removed steak tartare from menu and marked cold salmon with asterisk Corrected On-Site

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Tags for mussels received fresh in walk-in cooler do not have tags on them. Operator unable to produce tag

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Small ice machine at end of cook line.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on reach-in cooler of cook line

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on prep table next to microwave

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Black mold-like substance on wall of dish pit area

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm. Operator changed. 200ppm Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Matre butter dated 04/06 should've been used or discarded in 04/12 Mac and cheese cream dated 04/08 should've been used or discarded on 04/14

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Next to stove top in pan: Pooled eggs 55 degrees F, raw shell eggs 54 degrees F Cook line: corned beef hash 48 degrees F, ham 50 degrees F, sausage links, 50 degrees F, Employee placed all foods in walk-in freezer. Re-temps: pooled eggs 43 degrees F, raw shell eggs 39 degrees F, sausage links 41 degrees F, ham 41 degrees F, feta 38 degrees F, corned beef hash 45 degrees F Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grill top: Sausage links 93 degrees F, Heat lamp on expo: cooked potatoes 117 degrees F Employee reheated foods to 165 degrees F for 15 seconds Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on double door reach-in cooler of cook line

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice in tall double door reach-in cooler not dated

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on double door reach-in cooler of cook line

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cook line

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Tall double door reach-in cooler of cook line across freezer

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.