DON LUIGI'S GOURMET KITCHEN
260 CYPRESS EDGE DR STE 104
Overall Food Safety Rating
★★★☆☆ (3.4/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 1/15/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 1/15/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/14/2025
High Priority
4
Intermediate
0
Basic
4
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Pair of tongs hanging on oven doors. Person in charge removed tongs. **Corrected On-Site**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave is soiled. Can opener is soiled. Person in charge cleaned microwave and can opener. **Corrected On-Site**
- 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Out side of brand new reach in cooler has plastic on it, making it not smooth and easily cleanable.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop face down on floor. Person in charge picked up and stored correctly. **Corrected On-Site**
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Marinara in cooler since last night 47F. Stop sale issued.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine is at 0ppm. **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak and shrimp over bagged ice. Person in charge moved shrimp and steak. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On top of reach in cooler; butter 51F; ( - Cold Holding). Per person in charge butter out for 1 hour. Placed inside reach in cooler. **Corrective Action Taken**
Food safety inspection conducted on 1/14/2025 revealed 8 total violations (4 high priority, 0 intermediate, 4 basic).
Inspection on 7/24/2024
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 10-14-5:Basic - Ice bucket/shovel stored right side up between uses. Person in charge inverted. **Corrected On-Site**
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In 2 reach in coolers.
- 11-27-4: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. Emailed to operator who printed during inspection. **Corrected On-Site**
Food safety inspection conducted on 7/24/2024 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).