LUNA MEXICAN RESTAURANT

Observed plates, utensils, and takeout containers are stored on a cart in the outdoor dining area under a tent. The tent is not fully enclosed. [CA] Food contact surfaces and equipment shall be stored within the approved, enclosed facility and protected from contamination.

1) Measured serrano crema in an ice bath nearby the cookline at 62F. The ice appeared to be melted. Per chef, serrano crema was moved into ice bath from refrigeration about 2 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] More ice was added into the ice bath to facilitate rapid cooling. 2) Measured cooked sweet potato on a sheet rack above the grill at 108F. Per chef, sweet potato was cooked 2 hours prior to temperature measurement and is kept above the grill for hot holding. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Sweet potato was reheated in the oven to 165F for hot holding.

In the upright mechanical dishwasher in the kitchen, measured chlorine sanitizer at 25 ppm. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse with a chlorine concentration of 50 ppm, or as per manufacturer's specifications.

FOUND MOLD LIKE SUBSTANCE ON THE WALL ABOVE THE 3 COMPARTMENT SINK IN THE KITCHEN. [CA] REMOVE THE MOLD.

MISSING THE HAND WASH SIGNS FOR BOTH RESTROOMS. [CA] PROVIDE HAND WASH SIGNS.

FOUND MOLD LIKE SUBSTANCE ON THE TOP OF THE 3 COMPARTMENT SINK AT THE BAR. [CA] REMOVE THE MOLD.

FOUND THE CARNITAS AT 102F IN A CONTAINER ON THE GRILL. FOUND THE BUTTER WITH HERBS ON A CONTAINER ON A TABLE NEXT TO THE SERVICE REFRIGERATOR AT 65F. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW AND HOT POTENTIALLY HAZARDOUS FOOD AT 135F OR ABOVE. THE CARNITAS ARE TO BE REHEATED TO 165F AND THE BUTTER MUST BE PLACED IN THE REFRIGERATOR. COS

FOUND A TRAY WITH PUREES BEING STORED IN ONE OF THE COMPARTMENTS AT THE 3 COMPARTMENT SINK AT THE BAR. [CA] DO NOT USE THE 3 COMPARTMENT SINK TO STORE ANY FOOD.

FOUND A FEW HOT HOLDING CONTAINERS ON TOP OF THE STOVE AND GRILL USED TO HOT HOLD FOOD. [CA] PROVIDE PROPER HOT HOLDING EQUIPMENT, ENSURE IT IS FOOD GRADE AND NSF APPROVED. CHECK WITH THE PLAN CHECK DEPARTMENT FOR APPROVAL. DO NOT USE THE STOVE OR GRILL AS A SOURCE OF HEAT FOR HOT HOLDING.