LUNA

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. Dishwasher (Chlorine 0ppm) fixed to 50 ppm Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over milk and pizza sauce Stored properly Corrected On-Site Repeat Violation Admin Complaint

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 - butter; pizza by slice at the front counter ; Since 11:00; food marked; Corrected On-Site

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. chicken (45-46F - Cooling)at 12:36 to 45 F at 12:57 since 10:00 ; chicken (50-51F - Cooling)at 12:36 to 51 F at 12:57 since 10:00 ;in 2 door low boy at cook line; at this rate food will not reach 41 F within 4 hours; Moved to freezer; Corrective Action Taken

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- chlorine

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Food stored on floor- pizza sauce on the floor by dishwasher Stored properly Corrected On-Site

High Priority - - From initial inspection : 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. Tested at 0ppm operator replaced sanitizer container. Retested at 100ppm Corrected On-Site - From follow-up inspection 2023-11-03: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over pasta sauce. Operator moved Corrected On-Site - From follow-up inspection 2023-11-03: Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. fresh mozzarella (50F - Cold Holding. under pizza table - ; raw chicken (47F - Cold Holding); stuffed chicken rolls (45F - Cold Holding); raw veal (47F - Cold Holding); clams (47F - Cold Holding) Warning - From follow-up inspection 2023-11-03: Time Extended

Intermediate - - From initial inspection : Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream, fresh mozzarella. Operator discarded - From follow-up inspection 2023-11-03: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided form Corrective Action Taken - From follow-up inspection 2023-11-03: Time Extended

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Corrective Action Taken - From follow-up inspection 2023-11-03: Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen - From follow-up inspection 2023-11-03: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. In cooler under coffee station in kitchen Repeat Violation - From follow-up inspection 2023-11-03: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At pizza oven - From follow-up inspection 2023-11-03: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen - From follow-up inspection 2023-11-03: Time Extended

Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. In bucket at mop sink Corrected On-Site - From follow-up inspection 2023-11-03: Time Extended

Basic - Ice scoop handle in contact with ice. Kitchen/ice machine/corrective action taken/operator stored ice scoop properly. Corrective Action Taken

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler/kitchen

Basic - Stored food not covered. Flour/storage area/corrective action taken/operator covered foods. Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk/opened over 24 hours before/reach in cooler#2/kitchen/corrective action taken/operator date labeled food. Corrected On-Site

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

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Working containers of food removed from original container not identified by common name. Flour/kitchen

High Priority - Non-food grade paper/paper towel used as liner for food container. Use of bleached paper towels in contact with breaded chicken and breaded eggplant.

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. Pizza sauce at pizza station missing time mark - establishment just opened, allowed operator to time mark and reviewed the time marking procedures. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Cleaning supplies stored next to soda system.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Spray premix (sink and surface 1130/3010ppm)

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. COOLING - breaded chicken (69F - Cooling) 11:30am 3 hours remaining recheck 50mins 63F. Covered containers on lower shelf of reach in cooler - cut tomatoes (51F - Cooling) 11:30 3 hours remaining recheck 50:mins 51F. Tomatoes held in upper unit of make table - Operator moved both products to freezer to facilitate the cooling process. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. At sauté station - hand sink with cooking paddle soda station hand sink - container of forks next to faucet handle - operator removed. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Sink and surface sanitizer. Inspector gave operator test strips until purchase. Corrected On-Site

Basic - Duct tape used to repair nonfood-contact surface. Inside pizza station make table insulation.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Wait station lowboy - operator removed employee food. Corrected On-Site

Basic - Reuse of single-service or single-use articles. Cut Oil containers used to store cooked pasta, cooked sausage and cut romaine lettuce.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on prep surface pantry station - operator removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Meatballs 49/50f in bottom Reach-in cooler, Cold hold foods not prepped or portioned today, removed to smaller pan storage and moved to top Reach-in cooler. Corrective Action Taken

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Corrected On-Site

Basic - Missing drain plug at dumpster.

Basic - Single-service articles improperly stored. Pizza boxes in dry storage.

Basic - Single-service articles not stored inverted or protected from contamination. Take out tins. Corrected On-Site

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. 0 ppm Chlorine dish machine. Empty sanitizer bucket, was changed, primed, 50ppm verified. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over cheese. Raw veal over pasta. Removed to proper storage. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Empty at kitchen Hand wash sink. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing calamari 52f in standing water, Less than 4 hours, moving to prep and then cold hold.