Inspection Report

Business Name
Stellar66

Business Address
1829 E BASELINE RD GILBERT AZ 85233

Permit Number
FD-23-05172

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Review Inspection

Inspection Date
3/8/2024

Grade

Priority Violation
0

Inspection Status
Completed

Comments/Details

Equipment inspection conducted with owner Chris C. At the time of this inspection, this project was about 70% complete.

Inspection report was emailed to Chris C.

Correct/address the following items prior to final inspection:

1) All concreate flooring throughout the bar and kitchen must be smooth, and nonabsorbent. Most areas of the flooring did not bead water. Provide multiple coats of sealant throughout. Ensure all areas completely bead water.
2) Replace the laminate countertops within both restrooms. Laminate is not approved. Provide a solid surface (i.e. granite, Corian, stainless steel, or Quartz).
3) Provide a splash guard in between the dump sink and ice well in the bar. Provie a plash guard in between the prep sink and 3-compartment sink in the kitchen.
4) Provide a poly urethane sealant to the grey material on the back wall of the bar. Seal in all gaps and provide trim to the bottom of the grey plastic material.
5) Provide the C of O from the city.
6) Replace the perforated ceiling tile above the bar, private restroom, storage room and mop sink closet. Ensure ceiling tiles in kitchen are washable vinyl.
7) Provide self closers to all restroom doors.
8) Provide a 3/8” cove base in the bar, kitchen, restrooms and around mop basins. Provide a stainless steel cove base in the walk-in freezer and behind the hood.
9) Flash the right side of the water heater stand and the walk-in coolers.
10) Provide an access door or seal off the space between the bar and kitchen.
11) Fill in the gaps underneath the bar countertop.
12) All walls within the restroom, bar, and areas of the kitchen that don’t have FRP or stainless steel must be painted with a semi or high gloss paint (light in color).
13) Remove the carpet in the storage room. Provide approved flooring. Walls must be painted with a semi or high gloss paint.

Please continue with construction according to plans, stipulation letter, and inspections.
Please call (602) 526-0917 for a final inspection at 100% completion of project or if an additional onsite walk-through is needed.
Please also ensure you have read your Responsibilities to Qualify for a Permit document and are in compliance with all requirements before final inspection.

A certified food manager is required at time of approval. If not already obtained, please obtain your certified food manager certificate from an ANSI approved testing company. All other food handlers must obtain ANSI approved food handler certificates.

No county legal action will result from the inspection.

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: Major violation that directly contributes to increasing the risk of foodborne illness or injury (e.g. Food employees do not properly wash hands when required).
Priority Foundation Violation: Minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation. For example, hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required).
Core Violation: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.