Eclipse di Luna

Inspection item: Food-contact surfaces: cleaned & sanitized

Code 511-6-1.05(6)(l)

HTDM measured 155.8 degrees F with a max registering plate TMD. COS: PIC set up 3 comp sink; 3 comp sanitizer solution ~400 ppm QAC. CA: in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194ºF (90ºC), or less than: Pf (i) For a stationary rack, single temperature machine, 165ºF (74ºC); Pf or (ii) For all other machines, 180ºF (82ºC). Pf Corrected On-Site. Repeat Violation.

Inspection item: Food-contact surfaces: cleaned & sanitized

Code 511-6-1.05(7)(b)

Inspector observed mold-like growth on the bar soda nozzle, server's station soda nozzle, and in the bulk ice machine/bin. COS: PIC pulled nozzles for rewash and burned the ice. CA: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Corrected On-Site. New Violation.

Inspection item: Food-contact surfaces: cleaned & sanitized

Code 511-6-1.05(6)(n)

Bar sanitizer bucket and dining room spray sanitizer did not have a measurable sanitizer concentration; 0 ppm QAC. COS: PIC had employees remake sanitizers. CA: A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; P Corrected On-Site. New Violation.

Inspection item: Food-contact surfaces: cleaned & sanitized

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

Inspector observed accumulated dried residue in the ice scoop holder and label residue on a multitude of stored clean utensils. COS: PIC pulled scoops and holder for rewash. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Corrected On-Site. New Violation.

Inspection item: Proper cold holding temperatures

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

Inspector observed TCS items being cold-held at temperatures exceeding 41 degrees F; see temp log. COS: PIC discarded. CA: Cold-held TCS foods shall be cold-held at 41 degrees F or below. Corrected On-Site. New Violation.

Inspection item: Proper hot holding temperatures

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

Inspector observed TCS items hot-held at temperatures less than 135 degrees F. COS: PIC discarded. CA: Hot-held TCS items shall be hot-held at 135 degrees F or above. Corrected On-Site. New Violation.

Inspection item: Proper date marking and disposition

Code 511-6-1.04(6)(g)

Inspector observed RTE TCS foods datemarked for a discard date greater than 7 days. COS: PIC relabeled items (items were not past 7 days). CA: refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours 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 (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Corrected On-Site. New Violation.

Inspection item: Toxic substances properly identified, stored, used

Code 511-6-1.07(6)(b)

Inspector observed unlabeled blue and unlabeled yellow spray bottles in the kitchen. COS: PIC had bottles labeled. CA: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Corrected On-Site. Repeat Violation.

Inspection item: Proper cooling methods used: adequate equipment for temperature control

Code 511-6-1.04(6)(e)

Inspector observed facility using improper cooling methods; no effort made to rapidly cool (shrimp cooling on speed rack next to hot cooking equipment and potatoes on a speed rack covered in plastic wrap). COS: PIC discarded shrimp and moved potatoes to cool in the walk-in cooler. CA: 1.Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Corrected On-Site. New Violation.

Inspection item: Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

Code 511-6-1.05(1)(i)

Inspector observed cardboard used as a liner in the beer cooler contaminated with mold-like growth. CA: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. New Violation.

Inspection item: Physical facilities installed, maintained, and clean

Code 511-6-1.07(5)(a),(b)

Inspector observed food residue, debris, and dust on blower vents in coolers, floors, walls, ceiling, an sides of equipment. CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. New Violation.

Inspection item: Adequate ventilation and lighting; designated areas used

Code 511-6-1.07(5)(j)

Inspector observed employee belongings stored on expo prep-top, cart with knives, and on top of foods in dry storage (employee belongings: partially consumed water bottles, t-shirt, and drink tumbler). COS: PIC relocated employee items. CA: Employee belongings shall be stored in designated employee areas only. Corrected On-Site. New Violation.

Inspection item: Insects, rodents, and animals not present

Code 511-6-1.07(2)(k)

Inspector observed fly strips located over potatoes in food prep area and clean utensils in the dish pit. COS: PIC removed fly strips and discarded. CA: Insect control devices shall be installed so that: (i) The devices are not located over a food preparation area; and (ii) Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. Corrected On-Site. New Violation.

Inspection item: Insects, rodents, and animals not present

Code 511-6-1.07(2)(m)

Inspector observed all 3 dining room doors propped open without flying insect protection and a light gap at the rear kitchen door leading to the exterior. COS: PIC closed doors. CA: outer openings of a food service establishment shall be protected against the entry of insects and rodents; and doors leading to the exterior shall be self-closing and tight-fitting. Corrected On-Site. Repeat Violation.

Inspection item: Insects, rodents, and animals not present

Code 511-6-1.07(5)(l)

Inspector observed dead roaches on lids of bulk nuts. CA: Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. New Violation.