Bella Luna Restaurant

Basic – Bowl or other container with no handle used to dispense food

Observed bowl with no handle being stored in container of cooked rice.

Basic – Cardboard used to line nonfood-contact shelves

Observed card board lining shelves containing clean pots and pans.

Basic – Clean pots and pans not stored inverted or in a protected manner.

Basic – Equipment in poor repair

Observed reach in cooler gaskets torn.

Basic – Floor area(s) covered with standing water. Located throughout kitchen area. Repeat Violation

Basic – Food stored on floor

Observed bucket of food being stored on floor in walk in freezer, cases of sodas on floor in hallway and cases of oil on floor in dry storage area.

Basic – In-use wet wiping cloth/towel used under cutting board.

Basic – No handwashing sign provided at a hand sink used by food employees. Located in pizza make area.

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. Located in kitchen reach in cooler.

Basic – Single-service articles improperly stored

Observed case of pizza boxes being stored on floor in pizza make station. Repeat Violation

Basic – Water leaking from pipe and/or faucet/handle

Observed water leaking into black plastic container under ice bin.

High Priority – Operating with an expired Division of Hotels and Restaurants license. As of 10/1/23.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Observed raw beef being stored on top of cooked rotini located in Reach in cooler and raw lamb chops being stored on top of cooked octopus in walk in cooler. Chef rearranged. Corrected On-Site

Intermediate – Clam and mussel tags not maintained in chronological order according to the last date they were served in the establishment. Repeat Violation

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Discussed and emailed form to operator. Corrective Action Taken

Intermediate – Handwash sink not accessible for employee use at all times

Observed utensils being stored in hand washing sink in kitchen area.

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Discussed and emailed form to operator. Corrective Action Taken