Stellar66

Inspector notes: Observed no paper towels available at hand sink next to cook line, dishwasher and in the bar. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection

Inspector notes: At the prep cooler at the end of the cook line, observed an ambient air temperature of 51*F when measured with a probe thermometer. Inside the cooler, observed TCS foods with internal temperatures ranging from 54-68*F when measured with a probe thermometer. Observed the unit being used to cool TCS foods. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below

Inspector notes: Observed two plastic containers with Peking duck spice blend and sauce stored under the 3 comp sink on the floor. Observed dripping from the 3 comp sink area onto the lids of the foods which were not tightly covered. Observed overspray from cleaning floors and prerinsing of bbq racks that were observed dripping on the insides of the food. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Advised PIC on proper storage of foods to prevent unintentional contamination

Inspector notes: Observed a circular blade meat slicer with heavy accumulation of food debris the PIC identified as raw beef. Per PIC, the machine is used once weekly and is cleaned before using. All food-contact surfaces must be cleaned to sight and touch. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. Equipment is not NSF and establishment has been previously alerted to discontinue the use of this equipment. Observed buildup of raw animal proteins around sharp crevasses and bolts used to assemble the machinery. Equipment was condemned at the time of inspection and may not be used. Advised PIC to purchase an NSF or equivalent meat slicer and to clean within 4 hours of use

Inspector notes: In the prep cooler at the end of the cook line, observed cooling beef measuring 70-79*F internally when measured with a probe thermometer. Per PIC, the beef was cooked at 11am and placed directly inside the unit (observed at 2pm). Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were discarded by PIC at time of inspection. Advised PIC to cool TCS foods in the walk in cooler, freezer or in ice baths to ensure proper cooling. Advised PIC prep coolers are not intended to cool TCS foods

Inspector notes: Observed fried rice in the steamer at the end of the cook line with internal temperatures ranging from 118-133*F. PIC stated the rice had been made less than 2 hours prior and should not be kept too hot. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection

Inspector notes: Observed a barbequed rack of lamb holding at 72*F under the prep counter in the middle of the kitchen. Also observed two whole lamb heads with organs cooking on the cook line. Per PIC, the lamb was purchased from a backyard slaughterhouse in Laveen. No receipts for the lamb could be provided at the time of inspection. After further investigation, the lamb was purchased from an exempt meat processor for home distribution only. These meats purchased from this exempt processor cannot be served in a commercial restaurant. Also observed a whole lamb carcass not bearing an inspection seal the PIC stated was purchased from an approved source. PIC was unable to provide purchase invoice, receipt, or packaging from the lamb showing the lamb is from an approved source. All food must be obtained from an approved source as defined by law. Discussed with PIC how to identify approved meat sources. A true embargo was placed on the cooked lamb heads, lamb rack and lamb carcass, which was placed into the walk in freezer until re-inspection with USDA. Establishment was instructed to move, discard, take home, destroy or consume until re-inspection

Inspector notes: Observed raw ground pork stored above RTE foods in the walk in cooler including RTE noodles and sauces. Observed cooked Peking duck hanging off the sides of the speed rack in direct contact with pans and packaging containing raw fish. In the prep cooler on the line, observed raw beef stored behind raw garlic and green onions. Observed raw pooled eggs stored behind RTE BBQ chicken. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code

Inspector notes: No date marks observed on any TCS foods in the walk in cooler, including: cooked duck, tofu, soup, cooked noodles, cut cabbage, cooked shrimp, and cooked pig organ meat. Per PIC, all foods were prepared 3/31 or 4/1. All RTE/TCS foods were properly date marked at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1)

Inspector notes: At the prep cooler at the end of the cook line, observed an ambient air temperature of 51*F when measured with a probe thermometer. Inside the cooler, observed TCS foods with internal temperatures ranging from 54-68*F when measured with a probe thermometer. Observed the unit being used to cool TCS foods. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below

Inspector notes: Observed no paper towels available at hand sink next to cook line, dishwasher and in the bar. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection

Inspector 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

Inspector 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

Inspector 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

Inspector 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

Inspector 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

Inspector 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

Inspector 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

Inspector 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

Inspector 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

Inspector 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