LUMA

Basic - Accumulation of debris on exterior of warewashing machine. Observed top of dishwasher machined soiled.

Basic - Bowl or other container with no handle used to dispense food. Observed inside flour bin.

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. Observed 4 individual frozen commercially ROP tuna being thawed improperly inside ROP bag. Operator removed from package. Corrected On-Site

Basic - Equipment in poor repair. Observed torn gasket at reach in cooler located next to ice machine.

Basic - Ice scoop handle in contact with ice. Observed ice scoop in contact with ice at ice machine located next to coffee station.Chef removed. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed Tongs hanging on the griddle handles in the buffet area kitchen.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing at 83Fwater at the kitchen in outside buffet area and inside prep kitchen area at the cooking line.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed inside kitchen located in buffet area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (50F - Cold Holding); sliced cheese (50F - Cold Holding). As per staff, less than 2 hours. Products were moved to another cooling unit for rapid cooling. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Handwash sink used for purposes other than handwashing. Observed HWS at kitchen entrance with ice inside.

Intermediate - No soap provided at handwash sink. Observed no soap at HWS at kitchen entrance at front counter. Soap was provided. Corrected On-Site

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed raw beef and veil being ROPed with no HACCP plan submitted. Chef, decided to stop using ROP during inspection and products removed from packaging. Corrected On-Site

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Observed no oyster consumer advisory. Provided one to chef, it was printed and posted at front kitchen area. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle stored inside flour container at front counter. Bowl was removed. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled over 3CS. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved blue cutting board at front area kitchen. Cutting boards was discarded. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed staff wearing a watch doing food preparation at pastries area. Watch was removed. Corrected On-Site

Basic - Equipment in poor repair. Observed gaskets in disrepair end at multi door RIC next to cook line.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven handle at cook line. Tongs were removed. Corrected On-Site

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed raw pork missing time of production at protein WIC. Coached chef on correct procedure.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta inside walk in cooler no date marked, as per chef for more than 24 hours prior chef placed label. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed by dishwasher area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled inside drawers by cook line.

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Observed Fl 095056; 095057; 095045; 095044 all expired on 12/09/24.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl inside tomato sauce at drawers reach in coolers.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on ovens door at cook line.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils 77F in standing water at cook line. Chef discarded water. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed old labels on cleaned containers at drain boards by dishwasher area.

Intermediate - - From initial inspection : Intermediate - Mussel/oyster tags not marked with last date served. Warning - From follow-up inspection 2024-02-01: Intermediate - Mussel/oyster tags not marked with last date served.Time Extended Time Extended

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code without a HACCP plan approved by the Division of Hotels and Restaurants. At the time of the inspection observed establishment vacuum seals raw fish, beef, chicken, duck and cooked octopus along with other fish items. As per chef items are cold held more than 48 hours. No approved HACCP. Warning - From follow-up inspection 2024-02-01: Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code without a HACCP plan approved by the Division of Hotels and Restaurants. At the time of the inspection observed establishment vacuum seals raw fish, beef, chicken, duck and cooked octopus along with other fish items. As per chef items are cold held more than 48 hours. No approved HACCP. Warning Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Observed meat walk in cooler shelves rusted. Warning - From follow-up inspection 2024-02-01: Walk-in cooler shelves with rust that has pitted the surface. Observed meat walk in cooler shelves rusted. Warning Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. black rice (47F - Cold Holding); cooked potatoes (49F - Cold Holding) in reach-in cooler drawers near coal fire oven. Observed drawers not fully closed. Operator aligned drawer and closed drawer properly for TCS foods to chill. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2023-12-19: Observed raw tuna (64F - Cold Holding), oyster (55F - Cold Holding); tuna (54F - Cold Holding); raw tuna (64F - Cold Holding); cooked shrimp (61F - Cold Holding) in reach-in cooler drawers near coal fire oven. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Establishment curing food without an approved variance from the Division of Hotels and Restaurants. Establishment curing chorizo sausage and dehydrating prosciutto without a variance. Emailed variance request form to operator during this inspection. - From follow-up inspection 2023-12-19: As per chef establishment no longer curing foods. Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at entrance to kitchen. Operator replenished paper towels Corrected On-Site Repeat Violation - From follow-up inspection 2023-12-19: Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at entrance to kitchen. Operator replenished paper towels Repeat Violation Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. No soap at hand wash sink at entrance to kitchen. Operator replenished soap Corrected On-Site Repeat Violation - From follow-up inspection 2023-12-19: Intermediate - No soap provided at handwash sink. No soap at hand wash sink at entrance to kitchen. Operator replenished soap Repeat Violation Time Extended

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed tomato soup date marked 11-20-22.

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. At the time of the inspection observed avocado toast, peanut butter toast, croissants, pastries, dry fruits and seeds missing sneeze guards exposed to customer contamination. At the time of the inspection chef removed items. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed egg wash (52F - Cold Holding); liquid eggs (60F - Cold Holding) at breakfast cook line less than two hours. Chef placed items in walk in freezer to rapid cool. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled. Observed interior of ice machine soiled.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - No soap provided at handwash sink.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment holds yogurt, smoked salmon, ham, and cheese all holding under time. No procedures available. Provided procedures to chef.

Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Observed apples for customer self service not wrapped.

Basic - No container installed for catching grease from hood drip tray.

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan covers soiled.

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. At the time of the inspection observed boiler certificate expired on 11-17-22.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food debris throughout can opener. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Corrected On-Site

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Observed fish vacuum packaged on site, fish not held frozen entire time.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.

Intermediate - Handwash sink not accessible for employee use at all times.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink at front cook line.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Ceiling tile missing.

Basic - Ceiling/ceiling tile shows damage or is in disrepair.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

Basic - Floor area(s) covered with standing water.

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. At the time of the inspection observed gauge on dish machine in disrepair.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover soiled in walk in cooler.

Basic - Water leaking from pipe and/or faucet/handle. At the time of the inspection observed pipe leaking at dish machine.