Luna Taqueria Authentic Mexican Restaurant

Observed two containers of queso (117 F and 128 F) respectively, below 135 F at the steam table. All hot hold Time/Temperature Control for Safety (TCS) foods must be 135F or above. Corrected on Site (COS): Queso reheated to 165 F or above on the stove top.

Observed the dish machine dispensing chlorine sanitizer at 25 ppm. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution 50-100 ppm. Call Eco Lab to adjust the sanitizer at the dish machine.

Observed the in use sanitizer buckets with 25 parts per million of chlorine sanitizer. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution 50-100 ppm. Employee remade sanitizer solution to appropriate concentration level.

Observed the dish washer not dispersing sanitizer during its cycles. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall be between 50-100 parts per million for chlorine sanitizer. Have the unit serviced, use three compartment sink to wash, rinse and sanitize utensils.

Observed cooked stewed chicken and cooked queso not date marked. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.

Observed salsa inside the front reach in cooler date marked with use by date of February 3, 2025. Per person in charge the employee forgot to change the date marking label.A food that requires datemarking shall be discarded if it Is appropriately marked with a date or day that exceeds 7 days. Ensure employees properly date marked the salsas.

Observed a wet cloth used for wiping the grill being stored on the bottom shelf of a food preparation station. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). Corrected on Site (COS): Person in Charge removed the cloth from the area.

Observed containers of shrimp, beef, and chicken being stored next to each other on the bottom shelf of the reach in cooler unit. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food. Separate shrimp, steak, and chicken appropriately in the reach in cooler to minimize cross contamination.

Observed seasoned rice (53F) tightly covered in the walk in cooler in the main kitchen not being held at 41F or below. The person in charge states the rice was prepared 9/22/24. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F. COS: The rice was discarded. Educated the PIC on cooling processes.

Observed handwashing sink in the main kitchen near the soda machine blocked with an inoperable ice machine. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Educated employees on handwashing sinks. Remove all equipment blocking the handwashing sink.

Observed no hand soap at the handwashing sink in the back of the kitchen near the dish machine. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Corrected on Site (COS): The person in Charge (PIC) placed soap at the hand sink.

Observed several food grade containers in the reach in cooler and walk in cooler without being covered. Storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination.

Observed 200 ppm of sanitizer solution dispersing from the sanitizing bucket in the main kitchen. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection ((8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: A chlorine solution shall have a minimum 50-100 ppm.

Observed several containers of time/temperature Control for Safety foods mozzarella cheese, raw vegetables, raw fish, and steak with an accumulation of water from a leak in the walk in cooler. Food shall be protected from contamination by storing the food in a clean, dry location where it is not exposed to splash, dust, or other contamination. COS: the undamaged food items were relocated away from the leak. The food items that were contaminated by water were discarded. Work with a reputable repair company to repair the leak in the walk in cooler.

Observed the air conditioning vent leaking and blowing air directly into the main kitchen. Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils. Please work with a reputable repair company to have the air conditioning vents repaired.

Observed several items in the long reach in cooler in the kitchen area not being held at 41F or below. The ambient air of the cooler went from 50F to 73F once the door was open to check temperatures. All cold hold Time/Temperature Control for Safety (TCS) foods must be 41 F or below. PIC states that they just bought this unit but that she will call maintenance to come and repair it. An informal visit will be had within 3 business days to check on the status of the unit. All TCS foods in the unit were discarded.

Observed raw fish thawing in stagnant water and raw beef sitting on top of food sink not under constant flow of water. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or completely submerged under running water: Employee moved food to walk in cooler to thaw.

Observed pico de gallo (44 F), raw chicken (44 F), and raw beef (44 F) inside of the prep top cooler above 41 F. Also, Horchata (43 F) was observed inside the reach-in cooler in the bar area above 41 F. All cold hold Time/Temperature Control for Safety (TCS) foods must be 41 F or below. Corrected on Site (COS): Items were inside the prep top cooler for 20 minutes before the inspection. Items were moved to the walk-in freezer to cool down rapidly. Horcheta discarded.

Observed grilled baby onions (89 F) near the grill area below 135 F. Told the baby onions were grilled and placed on a plate that was not kept hot held at the correct temperature. All hot hold Time/Temperature Control for Safety (TCS) foods must be 135F or above. Corrected on Site (COS): Grilled onions discarded.