- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Observed soup 85° F prepared two hours earlier in metal container deeper then four inches corrective action taken iced down.
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09/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/19/2014 | Routine - Food | Call Back - Complied |
- High Priority - All potentially hazardous (time/temperature control for safety) foods in drawers at cook line cold held at greater than 41 degrees Fahrenheit. Observed raw hamburger 56° F, and raw chicken 56° F overnight in RIC drawers under grill voluntarily discarded and deli meat 54° F, smoked salmon 54° F, cheese 52° F voluntarily discarded, food in RIC drawers overnight on backside of cookline
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw shrimp over deli meat in WIC **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. At bar
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash by DM
- Intermediate - No soap provided at handwash sink. No soap at handwash by DM
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Observed raw hamburger 56° F, and raw chicken 56° F overnight in RIC drawers with ambient temp 56° F under grill voluntarily discarded and deli meat 54° F, smoked salmon 54° F, cheese 52° F voluntarily discarded, food in RIC drawers overnight on backside of cookline with ambient temp of 54° F
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6/18/2014 | Routine - Food | Warning Issued |
- High Priority - All potentially hazardous (time/temperature control for safety) foods in drawers at cook line cold held at greater than 41 degrees Fahrenheit. RIC next to pizza oven in the drawers: cooked chicken 55° F, cut tomatoes 55° F, shredded cheese 55° F, red sauce 55° F according to operator food has been in the RIC for two hours corrective action taken food moved to working unit.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting up tomatoes for hamburgers with no gloves **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed a quarter of a pizza on pizza oven line at room temp voluntarily discarded
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Observed red sauce 55° F in WIC in plastic container deeper then 4 inches in WIC overnight according to operator corrective action taken.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Raw chicken and hamburger 55° F in RIC drawers corrective action taken food moved to other unit.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By ice machine
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Observed red sauce 55° F in WIC in plastic container deeper then 4 inches in WIC overnight according to operator corrective action taken.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Red sauce in WIC
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Two RIC drawers under grill to far left of cook line ambient temp 55° F corrective action taken raw food moved to working unit
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2/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/8/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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