Luigis Italian Restaurant

Year by year

Inspections

1. Mar 13, 2026 Routine · 2 priority foundation
   • Not serious Priority Foundation

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Cheeses & opened package of ham in walk-in cooler is improperly date marked; not date marked..

     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)

2. Mar 25, 2025 Routine · 2 priority foundation
   • Not serious Priority Foundation

     CONSUMER ADVISORY - DISCLOSURE STATEMENT

     Consumer advisory is missing the disclosure statement whcih clearly identifies which foods can be ordered undercooked.

     Correction: Properly identifiy those food items that require a consumer advisory when menu is updated (see enclosed food safety fact sheet sent with inspection report.

     Code 3-603.11 (B)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A hot water irreversible thermolable is not available for checking sanitizer concentrations.

     Correction: Provide hot water sanitizing irreversible thermolable for verifying a minimum of 160*F contact temperature of sanitizing water..

     Code 4-302.14

3. May 23, 2024 Routine · 1 priority, 1 repeat
   • Serious Priority Repeat Corrected on site

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

     The chlorine sanitizer is not being used according to EPA registered label use instructions and is at 0 PPM. Container of sanitizer was replaced and machine was primed to acheive 50 PPM chlorine residual.

     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)

4. May 2, 2023 Routine · 1 priority, 1 priority foundation, 1 repeat
   • Serious Priority

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

     The chlorine sanitizer in the bar glasswasher is not being used according to EPA registered label use instructions and is at 0 PPM. Changed sanitizer container & primed yet still registering at 0 PPM. Glasses & bar ware can be washed in sanitized in kitchen dishwasher until machine can be serviced

     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 Repeat

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A chlorine test kit for checking sanitizer concentrations was expired

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

     Code 4-302.14