LUNA MEXICAN KITCHEN

Several small flies observed at both indoor and outdoor bars. [CA]: Remove small flies using safe, approved and effective methods. Ensure food and food contact surfaces are protected at all times from possible contamination. Remove any standing water in facility.

MAJOR: 1. Within the hotbox next to tortilla chips at cook line, ribs measured between 124F - 132F and grilled onion measured at 58F. Chef stated food items were placed in the unit approximately less than 30 minutes prior to measurement. 2. Next to flat top grill grilled pepper measured at 82F, item placed out approximately 10 minutes prior to measurement per Chef. 3. In the indoor bar cooler (left side), liquid egg in carton measured at 45F. Chef does not know how long liquid egg has been in the unit. Unit observed propped open. Ambient temp measured between 45F - 50F. MINOR: 4. In the walk in cooler, several food items such as frijoles, salsa, and pico de gallo measured at 46F, 46F, 45F respectively. Ambient temperature of unit measured at 45F - 47F. Chef mentioned it's due to constant opening and closing during rush hour. [CA]: Potentially Hazardous Food shall be cold held at 41F or below or hot held at 135F or above. [COS]: 1. ribs and grilled onion reheated to at least 165F. 2. grilled pepper reheated to at least 165F to be hot held at 135F on flat top grill. 3. Liquid egg voluntarily discarded via trash. [SA]: 4. Walk in cooler thermostat adjusted and observed to have cooled down to 39F.

Maximum water temperature at 3 comp sink at ware-wash area measured at 115F. [CA]: Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

1. New tortilla machine installed under Type 2 hood. Manager stated unit was installed no more than 6 months ago. [CA]: Provide proof of submission to DEH Plan Check for the equipment OR remove equipment and re-install previously approved equipment under Type 2 hood. A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements. 2. Final inspection for SR0879469 has not been completed. [CA]: Obtain final inspection for SR0879469 from DEH Plan Check. Plan Check General and Technical Questions: Email: dehplancheck@deh.sccgov.org (408) 918-3400

*REPEAT VIOLATION* 1. At the steam table on the right side of cookline near the masa station, scoop handles observed in direct contact with food. [CA]: Ensure that scoops which are stored in food containers for portioning are always stored in a manner which prevents the handle of the scoop from coming into direct contact with food (for ex: handles facing up). 2. Knife stored in crevice between prep line coolers at cook line. [CA]: Discontinue storage of knife in between storage.

1. Walk in cooler's ambient temperature measured between 45F - 47F. Chef mentioned it's due to constant opening and closing during rush hour. 2. Bar cooler at indoor bar's ambient temperature measured between 45F - 50F. Right side door observed propped open and in disrepair. [CA]: All cooling units shall be able to cold hold PHFs at 41F or below at all times. [COS]: 1. Walk in cooler's ambient temperature was adjusted to 39F. [SA]: Other bar coolers can be used.

1. At the indoor and outdoor bars, under counter dish machines were dispensing 0 ppm of Chlorine sanitizer. No active ware washing observed. Indoor dish machine was connected to an empty Chlorine bottle. [CA]: Mechanical dish machine shall be able to dispense 50 ppm of Chlorine sanitizer at all times. Assess/repair/adjust units as needed. Discontinue use of units until it is properly functioning. [SA]: Kitchen dish machines available. Technician was called during inspection. 2. *REPEAT VIOLATION* Washed and wet containers stacked on top of each other near ware-wash area. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.

In the indoor bar area, hand sink (right side) did not have soap in the dispenser. Bar was closed at the time of inspection. [CA]: All hand sinks shall be provided with hand soap within the dispenser.

1. Under the 3 comp sink, FRP wall in poor repair and has a large gap. 2. Near the Type 2 hood, one ceiling panel was missing. [CA]: Floors, walls, and ceilings shall maintained in good condition. Repair noted areas.

Leak observed underneath 3 comp sink at ware-wash area. [CA]: Remove leak and maintain plumbing in good condition.

At the non-adjustable hand sink near prep sinks, the maximum water temperature measured at 133F. [CA]: Ensure water temperature at nonadjustable hand sinks are maintained between 100F - 108F. [COS]: Chef adjusted the temperature to 103F.

1. *REPEAT VIOLATION* Accumulation of debris and mold-like substance on the interior surface of ice machines located next to blast chiller and at the server station. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning. 2. Washed and wet containers/equipment stored on top of each other at ware-washing area. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.

Baffle filters above griller have gaps in between. [CA]: Baffle filters at the mechanical hood ventilation shall be tight-fitted and shall have no gaps.

At the outdoor bar area, the scoop handle was in direct contact with ice. [CA]: Scoops which are stored in food containers for portioning shall be stored in a manner which prevents the handle of the scoop from coming into direct contact with food (for ex: handles facing up).

At the ware-washing area, staff with gloved hands handled dirty dishes then proceeded to handle clean dishes without removing gloves and properly washing hands prior. [CA]: Food employees must wash their hands and portion of arms properly for 15-20 seconds before beginning work, before handling food or clean equipment/utensils, as often as necessary during food preparation to remove soil and contamination, when switching from working with raw to ready to eat foods, after touching body parts, after using the restroom, and any time when contamination may have occurred. Employees shall use designated hand sink, soap and disposable paper towels to wash hands. [COS]: Specialist instructed employee to wash hands prior to handling clean dishes. Contaminated dishes were re-sanitized.

Facility was found storing chips in covered white tubs and sacks of dry black beans outside the facility. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility.

1. In the interior bar area, old bottles of alcohol were found being used to store freshly squeezed lemon juice. [CA] Single use food container (e.g. soy sauce container, milk carton, apple juice container, can food, wine bottle) shall not be reused to store food. Use approved containers only. 2. In the kitchen area, in a 1/3 hotel pan, tongs were being stored in water measured at 81°F. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container 2) in running water 3) in a container of water at 135°F or above 4) at room temperature if washed within 4 hours of initial use.

*MAJOR VIOLATIONS* 1.In the enclosed bar area, on the well racks, two bottles of tequila were found adulterated from flies and maggots. 2.In the unenclosed bar area, on the well racks, two bottles of triple sec liqueur were found adulterated from flies and maggots. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Food items were discard. See VC&D report.

A flat griddle was found being used to make tortillas outside of the kitchen area with no exhaust hood. Per Kitchen staff, they moved the griddle there about 3 months prior. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.

Throughout the facility various wiping cloths were found stored on counters and prep tables. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

In the back of house area, at the ice machine next to the blast chiller, the interior upper lip has a mold-like substance on it. No direct contamination of ice observed. [CA] Ensure to maintain the ice machine clean and sanitized.

Various hand washing sinks with non adjustable mixing valves had a peak water temperature less than 100°F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

In the kitchen area, on top of an oven, a sheet rack of baked sweet potatoes were found measuring between 132-135°F. Per PIC they hold it at room temperature for 4 hours then discard it. Food items were not time marked and no written procedures were available. Per PIC, the sweet potatoes had roughly 30 minutes since being removed from the oven. [CA] PHFs shall be held at 41°F or below or at 135°F or above. TPHC guidelines provided. [SA] PIC time marked the foods items for discard following 4 hours from removal of hot holding.