LUNA Y SOL CANTINA

4 findings recorded on Oct 14, 2026. 3 marked corrected on site.

1. Violation recordedItem 4-2B ↗

   Food-contact surface sanitation

   Observed black buildup along food contact surface of ice machine baffle in main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(7)(a)1

   Observed black buildup along food contact surface of ice machine baffle in main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Corrected On-Site. New Violation. Correct By: 10/24/2026

   Official report · Item 4-2B ↗

   Marked corrected on site

   Correct by Oct 24, 2026

2. Violation recordedItem 6-1A ↗

   Cold holding

   Observed several cold held TCS food items held above 41F in main kitchen walk in cooler, reach in cooler, cooler drawers, and prep top cooler *see asterisks*. C/A: Cold held foods shall be maintained at 41F or below except during preparation, cooking, cooling, or when time is used as a public health control.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

   Code 511-6-1.04(6)(f)

   Observed several cold held TCS food items held above 41F in main kitchen walk in cooler, reach in cooler, cooler drawers, and prep top cooler *see asterisks*. C/A: Cold held foods shall be maintained at 41F or below except during preparation, cooking, cooling, or when time is used as a public health control. COS: All items discarded. Corrected On-Site. New Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

3. Violation recordedItem 6-1C ↗

   Cooling time and temperature

   Observed raw beef not cooling at a rate to reach 41F within 4 hours. C/A: Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna.

   Inspector’s full note

   Inspection item: Proper cooling time and temperature

   Code 511-6-1.04(6)(d)

   Observed raw beef not cooling at a rate to reach 41F within 4 hours. C/A: Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. COS: Beef was separated in shallow pans, unwrapped, and placed in main kitchen walk in cooler; reached 50F at 5:56pm. Beef was discarded. Corrected On-Site. New Violation.

   Official report · Item 6-1C ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.