Luze Mexicano Cocina

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed not the most recent inspection report posted. Advised to post new inspection . 511-6-1.02(1)(d) - Displaying of the Inspection Report (C) 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed wetstacking of cleaned dishes. Cos by unstacking. 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed cooked yellow rice stored in plastic non food grade bags at steam table and on shelf in walk in cooler. Operator discarded bags of rice during inspection. 6-1.04(4)(z) - Miscellaneous Sources of Contamination (C) (z) Miscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection.

Proper cold holding temperatures — Inspector Note: Observed tres leches cakes holding in front counter display unit 45 F. Operator states holding in unit overnight. Operator discarded cakes during inspection. Observed multiple salsa’s 45-49 F at self service bar in dining room. Operator states holding at salsa bar less than 4 hours, placed salsa’s in reach in freezer to quick chill during inspection. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P