LUNA'S RESTAURANT

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw beef patties stored above raw fish inside walk in cooler, manager corrected Corrected On-Site

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. -wiping cloth quaternary ammonium solution stored in wait station on table near coffee, next to hand sink tested above 500ppm, verified from source on wall as well above 500ppm. Manager diluted solution during inspection, rechecked at 400ppm Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification. -advised to operator to locate or print available proof of certifified food manager

Intermediate - No soap provided at handwash sink. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -near utility lines inside dry storage area

Basic - Cove molding at floor/wall juncture broken/missing. -dry storage room Floors not maintained smooth and durable. -men's restroom

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Exterior door has a gap at the threshold that opens to the outside. -back door near dry storage room, bottom right corner

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.

Basic - Working containers of food removed from original container not identified by common name. -flour inside bulk container in dry storage room

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -beef vegetable soup cooled overnight inside large deep pot. 61F at edge, 66F in middle. Advising operator to ensure dense hot foods cools rapidly from 135F to 41F within 6 hours, advised to use ice bath or switch to cooling inside shallow pans to allow adequate cooling parameters

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -sour cream

Intermediate - Manager or person in charge lacking proof of food manager certification. -verified name in servsafe database for current information. Advising operator to retrieve proof of certificate for availability during any inspections.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Mereida, louis

Basic - Accumulation of debris on exterior of warewashing machine. -top surface of dish machine

Basic - Ceiling tile missing. -prep area in back

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.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Food not stored at least 6 inches off of the floor. -bag of produce inside walk in cooler

Basic - Ice buildup in reach-in freezer. -ice cream freezer

Basic - No waste receptacle installed at handwash sink provided with disposable towels. -hand sink at end of cookline

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior of hand sink basin in cook line

Basic - Uncleanable knife block in use to store knives. -advised to obtain commercial knife holder that allows disassembly for adequate cleaning or to use magnetic knife holder in station.

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

Flammables stored/debris present in front of electrical switch panels inside establishment. For reporting purposes only.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -surrounding utility lines inside kitchen

Basic - No handwashing sign provided at a hand sink used by food employees. -restroom hand sinks Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top surface of refrigerator in back