Big Star To-Go

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Observed bulk containers in rear without a label. Instructed to provide the common name on all bulk containers to properly identify item.(salt, sugar, flour etc).

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: Observed no irreversible registering temperature indicators or test strips/stickers were provided to measure the surface temperature of utensils inside of the high temperature dish machine. (high temperature dishmachine with gauge reading final rinse at 180f). Instructed manager to provide surface temperature test strips or irreversible registering surface thermometer for high temperature dishmachine. Priority foundation violation 7-38-005, citation issued.

Garbage wasn’t handled or stored properly.

Inspector’s note: Observed outside garbage dumpsters with overflowing trash lids preventing proper lid closure.instructed to increase service pick-up or larger garbage dumpster must be able to close and remain tigh fitting in order to prevent rodent harborage and maintain.priority foundation violation 7-38-020(b), citation issued.must keep outside garbage area maintained at all times. (management corrected on site).

Ventilation or lighting was inadequate.

Inspector’s note: Instructed to detail clean the ceiling ventilation covers above the dishwashing 3-compartment sink area to remove accumulation of dusts and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Must repair or replace hole in wall near grill.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Must scrape chipping paint on wall in prep area to be smooth and easily cleanable.

Ventilation or lighting was inadequate.

Inspector’s note: Must clean debris build up from filters at hood of cooking equipment.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Observed 2 containers of bulk ingredients not labeled. Instructed to label all containers with common names.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed build-up of grime and food debris on the exterior of the high-temperature dish machine located in the dish area. Instructed to detail clean and maintain in good condition.

Staff personal cleanliness was inadequate.

Inspector’s note: Observed female food handler prepping and handling food without hair restraint in the food prep to-go area. Instructed person in charge that all food handlers must wear a hair restraint. Manager provide the female food handler with a hat during the time of the inspection.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed dirt and dust build up on the ceiling above the to-go boxes and throughout the to-go food prep area. Instructed to clean and maintain.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed wiping cloths stored on top of prep table in food preparation area. Must properly store wiping cloths in a sanitizing solution when not in use.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed dirt and debris on floor underneath cooking equipment. Must clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed dirt and dust build up on light shield covers above prep coolers. Must clean and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Observed grease build up on ventilation vents above cooking equipment. Must clean and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Observed dirty black crates used for holding produce in walk in cooler. Instructed to remove and use food grade only containers.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Noted the floors inside the walk in freezer are dirty. Must detail clean.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: Observed bowls used to dispense various food items. Instructed to a utensil with a handled scoop and to store the scoop either in a separate container in between use or in the food with the handle facing up out of the food.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Observed various kind of disposable multi use utensils stored under the waste water pipe at storage located at 1520 n damen. Instructed to relocate items or encase said pipes.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Grease inside the deep fryer by the flat grill instructed to clean and maintain

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Storage floor at south west corner (1520 n damen) of disposable storage not even also debris at said area, instructed to repair(surface must be smooth,cleanable and non absorbent surface), cleanand maintain floor.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Repair walls at disposable storage(1520 n damen)north side.

Outside garbage waste grease and storage area; clean, rodent proof, all containers covered

Inspector’s note: Waste oil grease container with grease on top the lid and around the edge of the unit.also oil spillage on cement ground.instructed to clean and maintain said container and ground. Serious violation:7-38-020

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: All three light shield are broken at dish room area,instructed to replace.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Dirty dust pans and brooms stored inside the mop sink,instructed to clean and maintain

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Observed several prep coolers without visible thermometers. Must provide thermometers inside of all prep coolers.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Air vents in need of cleaning to remove all dust build up. Must clean and maintain at all times.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Ice scoop must be stored in a clean sanitized container. Correct and maintain at all times.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Provide adequate lighting and light shields in front prep area.

Only authorized personnel in the food-prep area

Inspector’s note: Provide barrier/clear separation between customer washrooms and kitchen entrance.