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
10/3/2024

Grade
Not Participating

Priority Violation
5

Inspection Status
Re-inspection required

Violations

Violation #: 10

Repeat Violation

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

5-202.12 (A) - Priority Foundation: 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. Addl Notes: **2nd repeat violation** Observed hot water turned off at hand sink next to cook line. All hand sinks must be supplied with hot water at all times to ensure proper hand washing can be conducted. Hot water was turned on at time of inspection. Corrective Action: Corrected at time of inspection.

6-301.12 - Priority Foundation: 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. Addl Notes: **2nd repeat violation** Observed no paper towels available at hand sink next to cook line. Paper towels must be available at all hand sinks at all times to ensure proper hand washing is taking place. Paper towels were stocked at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 11

Description: Food Obtained from Approved Source

Comments:

PRIORITY VIOLATION-3-201.11 (A-B) - Priority: Compliance with Food Law; Approved Source. 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/4619/AMC-Toolbox---Approved-Source.

Addl Notes: Observed packaged hot pot paste made from beef fat with no English labeling and no USDA inspection stamp. All food must be obtained from an approved source as defined by law. USDA was contacted at time of inspection and hot pot paste was embargoed (placed on hold) at time of inspection for further review. Corrective Action: Correct prior to re-inspection.

Violation #: 15

Repeat Violation

Description: Food Separated and Protected

Comments:

PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: 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.

Addl Notes: **2nd repeat violation** Observed raw whole ducks hung on racks directly next to cooked whole ducks in the walk-in. Observed raw chicken, raw beef, and raw shrimp stored together on one sheet tray, stored above raw lobster and fish on speed rack in walk-in. Observed raw pork stored above cooked pork on same speed rack. Observed raw pork stored above raw shelled eggs and ready-to-eat food on another shelf in the walk-in. Observed raw pork stored above cooked duck and raw onions in the reach-in cooler on the cook line. Raw animal proteins must be separated according to cooking temperature, with proteins with the highest final cooking temperature stored on the bottom, and raw animal proteins may not be stored above ready-to-eat foods to prevent cross contamination. Items in the reach-in cooler were re-arranged at time of inspection. A re-inspection for separation and protection for items in the walk-in will be conducted on 10/7/24. Corrective Action: Correct prior to re-inspection.

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot Holding. 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/4614/AMC-Toolbox---Hot-Holding.

Addl Notes: Observed rice porridge with an internal temperature of 123*F when measured with a probe thermometer. According to owner, rice porridge had been prepared within the hour. Rice porridge was reheated to 165*F at time of inspection. Observed shrimp dumplings, barbecue pork buns, and pork dumplings in steamer baskets on steam table with internal temperatures ranging from 89*F-125*F when measured with a probe thermometer. According to owner, items had been in steamer baskets for 20 minutes. Dumplings were taken back to kitchen to be reheated to 165*F. All hot held TCS (time and temperature controlled for safety) foods must maintain internal temperatures of 135*F and above. Corrective Action: Corrected at time of inspection.

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding.

Addl Notes: Observed cut chinese cabbage, fried chicken, bean sprouts, cut bok choy, and cooked beef stomach on counters and in cold holding units with internal temperatures ranging from 55*F to 72*F when measured with a probe thermometer. According to owner, items had been out for about 2 hours. All items were moved to freezer to rapidly cool at time of inspection. Discussed not storing items above cold holding threshold in reach-in units. All TCS cold held foods must maintain internal temperatures of 41*F and below. Observed beef fat with an internal temperature of 80*F when measured with a probe thermometer. Beef fat had been out of temp for more than 3 hours. Beef fat was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

3-501.17 - Priority Foundation: Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking. 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/4125/Food-SafetyOperator-Resources. Addl Notes: Observed cooked pig ears, chicken feet, diced ham, and whole ducks in the walk-in with no date marks. TCS food is to be clearly marked to indicate the date or day the food shall be consumed on premises, sold, or discarded when held at a temperature of 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Discussed with owner. Date marks placed at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 33

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

Comments:

3-501.15 (A) - Priority Foundation: Cooling Methods. 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. Addl Notes: Observed ground beef in container cooling on counter in kitchen with an internal temperature of 90*F when measured with a probe thermometer. Observed large pot with lid of cooled TCS food in the walk-in. Food must be rapidly cooled in walk-in and in shallow containers to ensure cooling time and temperature parameters are met. Discussed cooling methods with owner. Ground beef was moved to walk-in at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 35

Description: Approved Thawing Methods Used

Comments:

3-501.13 - Core: Thawing Addl Notes: Observed raw, whole, frozen ducks thawing on counters at room temperature. TCS foods must be thawed under refrigeration that maintains the food temperature at 41*F or less, or under running water that is 70*F or less. Ducks were moved to walk-in at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 39

Description: Contamination Prevented during Food Preparation, Storage and Display

Comments:

3-305.11 - Core: Food Storage - Preventing Contamination from the Premises Addl Notes: Observed bins of food being stored on the floor of the walk-in. Food bins must be stored 6 inches above the floor to prevent contamination from the premises. Store all food 6 inches above the floor prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Violation #: 47

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

4-101.11 (B-E) - Core: Characteristics- Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable Addl Notes: Observed wooden steamer baskets with chipped surfaces that are not easily cleanable. All food contact surfaces must be smooth, durable, non-absorbent and easily cleanable. Please remove steamer baskets from premises prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

PRIORITY VIOLATION-5-203.14 - Priority: Backflow Prevention Device, When Required

Addl Notes: Observed mop sink faucet with AVB (atmospheric vacuum breaker) turned on with a hose and hose nozzle attached while not in-use. Mop sink must be turned off when not in-use to prevent break down of AVB. Hose was turned off at time of inspection. Corrective Action: Corrected at time of inspection.

Comments/Details

Due to the violations noted on this inspection report, County legal action may result from this inspection.
Inspection report delivered via email. Remodel application was completed and fees were paid at time of inspection. Remodel submitted for: hand sink removed and dishwasher installed, unapproved storage room being used for food storage, and unapproved duck roaster on premises.
Inspection conducted with RS #1191.

"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.