Luisa's

Year by year

Inspections

1. Jan 22, 2026 Routine · 3 priority, 2 priority foundation, 1 core
   • Serious Priority Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     Observed chicken cream soup made at 12:00pm in a deep covered pot in the walk in cooler. Took temperature and soup was at 96F. Informed owner and did side by side temperature and got the same. Observed soup would not cool in 10 minutes to 70F. Provided education and instructed owner to boil the soup to165F and restart the cooling processwith shallow pans with no covers. Owner at staff reheat the soup. Soup temperature is at 200F. Observed covered deep container of cooked pasta in walk in cooler at 45F and was made on 1/20/2026. Observed deep covered container of cooked sausage made on 1/16/2026 at 44F. Informed owner and owner voluntarily discarded the cooked pasta and cooked sausages.

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period.

     Code 3-501.14 (A)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - CROSS CONTAMINATION

     Observed pizza paddles resting on the floor are not cleaned before or after usage. Informed owner and owner had staff wash rinse and sanitize each pizza paddle. Owner stated they will educate and makesure staff keeps the pizza paddles on a clean food contact surface.

     Correction: Clean food contact surfaces anytime contamination has occurred.

     Code 4-602.11 (A)

   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     Observed no air gap provided on ice bin/soda machine located near the salad station. Instructed owner to provide a air gap. Owner stated they will provide a air gap. Could not observed ice bin at the bar if it had a air gap. Owner stated when the plumber comes to fix the ice bin/ soda fountain machine they will confirm if bar ice bin has a air gap or not. If it doesn't they will get air gap for it.

     Correction: Provide an air gap on water supply side to protect water supply.

     Code 5-202.13

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Observed bag of cooked chicken in 3 door prep, cooked meat balls in 3 door prep cooler, bags of cooked ribs in basement chest freezer, bags of cooked eggplant and bags of cooked corn beef in1 door upright freezer are improperly date marked. Observed bag of cooked chicken and meatballs are being cooked then frozen, then are placed into cooler to thaw. Observer date marking is not being updated. Owner stated Chicken was made and frozen on 1/15/2026, thawed on 1/20/26 and meatballs made on 1/10/2026 and thawed on 1/20/26. Provided education and instructed owner on updating the date marking when frozen food is being taken out for the freezers to be thawed. Observed cooked ribs, cooked corn beef, and cooked egg plant are not date marked in the freezers. Owner was able to provide dates and confirm dates when they were made. Instructed owner to date mark them. Owner stated they will date mark them.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Observed can opener is visibly soiled. Informed owner and owner stated they will wash rinse and sanitizer the can opener.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core

     HANDWASHING SIGNAGE

     Observed no handwashing signage provided at 2 of 3 three handwashing sinks in the kitchen, handwashing in the bar and handwashing sinks in men's and womens' restrooms. Informed owner and owner stated they will get signs posted.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14

2. Apr 24, 2024 Re-inspection · No items found

   No violations cited.

3. Apr 10, 2024 Routine · 5 priority, 3 priority foundation, 1 core
   • Serious Priority

     WHEN TO WASH

     Employee observed not washing hands after conducting food processes then leaving the task and returning to food processing tasks. Discussed with staff the requirement of handwashing between tasks.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Corrected on site

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed handling ready-to eat foods with their bare hands. Observed Employees handling cooked pizza with bare hands and placing them in to go boxes.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Serious Priority Corrected on site

     REHEATING FOR HOT HOLDING

     Housemade meatballs were improperly reheated. Observed meatballs that were being hot held in steam table as the heating element at 80-101F. All meatballs were discarded before serving to customers could occur. Conducted training with cook staff to ensure proper reheating is occuring.

     Correction: Adjust procedures and methods to properly reheat food. Reheated Foods must be reheated to 165F for 15 seconds within 2hrs before serving. Any an All Unsafe food shall be discarded.

     Code 3-403.11

   • Serious Priority

     TCS FOOD - COLD HOLDING

     All Food located in the 4Dr Prep Cooler w/top (Pizza Station) is cold held at 49-51°F. All food was discarded by staff immediately. Staff will use a temporary measure of time control in small batches until new cooler arrives Monday.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The low temp dishmachine chlorine is not being used according to EPA registered label use instructions and is at 0 PPM. Staff has switched to manual 3 comp warewashing procedures only.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Multiple Food Items in walk-in cooler, prep coolers, is improperly date marked. Observed numerous TCS food items without valid date marking or incomplete date marking.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A quat or chlorine test kit is not available for checking sanitizer concentrations. Facility uses both quat and chlorine for sanitizing. No test strips could be located for testing.

     Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.

     Code 4-302.14

   • Not serious Priority Foundation

     FOOD THERMOMETERS - CALIBRATION TO MANUFACTURER SPECIFICATIONS

     Food thermometer not calibrated properly. Conducted side by side comparison test and found multiple thermometers not calibrated. Demonstrated proper Ice-Bath Method and calibration technique.

     Correction: Food temperature measuring devices shall be calibrated to manufacturer's specifications.

     Code 4-502.11 (B)

   • Not serious Core Corrected on site

     INSECTS AND RODENTS - OUTER OPENINGS PROTECTED

     There is a hole or gap in the floor, wall, ceiling, window, door of the kitchen area which could be the source for the entrance of insects or rodents. Observed the screen door to the rear kitchen entrance being propped open on numerous occassions. Discussed with staff the need for this to remain closed.

     Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

     Code 6-202.15 (A) (1)