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 Routine Inspection

Inspection Date
6/3/2024

Grade
Not Participating

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. - Observed hand sink next to walk-in with no hot water available. According to manager, hot water was rerouted to steamer next to the sink. All hand sinks must have hot water available for proper hand washing. A re-inspection for hot water will be conducted on 6/13/24.

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. - Observed no hand soap available for hand sink next to walk-in or the hand sink next to the cook line. All hand sinks must be supplied with soap at all times to ensure proper hand washing is taking place. Manager provided hand soap to the sink next to the walk-in. Provide soap to hand sink next to cook line prior to re-inspection.

Priority Foundation-6-301.12, Pf: Hand Drying Provision. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. - Observed hand sink next to cook line with no paper towels available. All hand sinks must have a hand drying provision at all times to ensure proper hand washing is taking place. Please provide a hand drying provision to hand sink prior to re-inspection.

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. - Cont. in general comments

Correct By: Correct Prior To Reinspection

Violation #: 15

Description: Food Separated and Protected

Comments:

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination. - Observed raw chicken stored above raw pork and raw fish on speed rack in walk-in. Raw animal proteins must be separated and stored according to final cooking temperatures, with highest cooking temperature on the bottom to prevent cross contamination. Discussed with manager and cooks.

Correct By: Corrected At Time Of Inspection

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. - Observed cooked meat cooling in a container covered in plastic wrap with condensation on the plastic wrap. Discussed keeping food in uncovered, shallow containers while cooling to ensure cooling temperatures are met.

Correct By: Correct Prior To Next Routine Inspection

Violation #: 39

Description: Contamination Prevented during Food Preparation, Storage and Display

Comments:

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises - Observed several food containers stored on the floor in the walk-in. All food must be stored at least six inches above the floor to prevent contamination from the premises.

Correct By: Correct Prior To Next Routine Inspection

Violation #: 46

Description: Gloves Used Properly

Comments:

Core-MCEHC Chap. 8, Sec. 2, Reg. 5d, C: Latex Gloves - Observed latex gloves behind the bar. Latex gloves are not permitted to be used due to latex being an allergen. Please remove and use nitrile or vinyl gloves only.

Correct By: Correct Prior To Next Routine Inspection

Comments/Details

This establishment is not participating in the award program at this time and had 1 Priority, 4 Priority Foundation violations on this inspection.

Observed side room next to kitchen being used for food storage. This room was not approved by plan review and was requested to be sealed and not used.

Observed new plate steamer machine next to walk-in. Hot water from the hand sink was rerouted to the steamer.

Observed new dishwasher that was installed after plan review inspections. According to manager, a hand sink was removed to install dishwasher.

Observed duck roaster in kitchen that was requested to be removed by plan review.

Upon inspection, a remodel has taken place which may require an application and plans to be submitted, and/or additional permits. Please submit an application, supporting documentation, and fees within 5 business days.

Violation 8 continued- Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. - Observed hand sink next to cook line blocked by duck roaster. Observed a screwdriver in hand sink. All hand sinks must be accessible at all times ad used for hand washing only. Please maintain hand sink accessible prior to re-inspection on 6/13/24.

Core-2-102.12(A), C: Certified Food Protection Manager - Please ensure a certified food protection manager is on the premises during all hours of operation.

Inspection report delivered via email.

Due to the violations noted on this inspection report, County legal action may result from this inspection.

On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.
If you are unsure whether your email address is accurate, you may:
• Contact your inspector using the phone number or email on your last inspection report to review, or
• Contact the Department using the email addresses below,
o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)
If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.

Award: Not Participating,Food Manager Licenses: 0,Signer: Hui Zhang

"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.