LUNA MEXICAN KITCHEN EXPANSION

*REPEAT VIOLATION* Facility installed a blast chiller last year that is different from the approved blast chiller on plans. On plans, approved blast chiller is DELFIELD, MODEL #: CV15E-2 Blast chiller in facility observed to be by EVERIDGE, MODEL # TR76X34F [CA]: A person proposing to build, remodel a food facility, or add a new equipment shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction, remodeling, or equipment addition. Contact DEH via phone call at 408-918-3400, via email at dehplancheck@deh.sccgov.org or visit our website at www.ehinfo.org to obtain plan check requirements. Submit plans to DEH Plan Check or provide proof of plan submittal and approval to Specialist regarding new blast chiller.

Washed and wet containers stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking

*REPEAT VIOLATION* No water observed at back prep sink closest to walk in cooler. [CA]: Provide running hot water of at least 120F at all sinks except for hand sinks and cold water at all sinks.

In the walk in cooler, masa stored within sealed and deep 20 L containers measured between 61F - 63F. Per PIC, it was cooked yesterday, cooled down in the walk in cooler, removed from walk in cooler for active preparation, then finished preparations approximately 4 hours prior to measurement. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Approved cooling methods include; 1. Placing the food in shallow, heat-conductive pans. 2. Separating the food into smaller or thinner portions. 3. Using rapid cooling equipment (no plastic bins or containers). 4. Adding ice as an ingredient. 5. Using ice paddles. 6. Placing containers in an ice bath, stirring food frequently. 7. In accordance to an approved HACCP Plan [COS]: Masa voluntarily discarded via trash.

Blast chiller not indirectly plumbed to a floor sink. [CA]: Blast chiller and walk in cooler shall be indirectly plumbed to a floor sink.

*REPEAT VIOLATION* Maximum water temperature at all sinks except for hand wash sinks measured between 113F - 117F. [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.

Facility installed a blast chiller this year per Chef but no plans were submitted to DEH Plan Check. Note: blast chiller is brand new and has not been used at the time of inspection. [CA]: A person proposing to build, remodel a food facility, or add a new equipment shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction, remodeling, or equipment addition. Contact DEH via phone call at 408-918-3400, via email at dehplancheck@deh.sccgov.org or visit our website at www.ehinfo.org to obtain plan check requirements. Submit plans to DEH Plan Check or provide proof of plan submittal to Specialist regarding new blast chiller.

Drip leak from ceiling. No contamination observed. [CA]: Remove leak and ensure food is protected from contamination at all times.

Hot water throughout the facility peaked at 117°F. [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.