Seven Star Chinese Cuisine

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed opening at base of outer front entrance door. Instructed to seal all outer openings to prevent pest entrance.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed pest activity in facility. Observed approximately 20 live roaches in facility, observed roaches in gaskets and corners of small two door cold holding unit, crawling on floor, crawling inside box, crawling underneath steamtable, crawling on pipes and inside cooking equipment. Observed one large fly in prep/dishwashing area. Instructed to eliminate roach and fly activity in facility, recommended pest control service facility on or after 9/10/2026 to eliminate roach and fly activity. Instructed to clean and sanitize said affected equipment and clean affected areas. Priority foundation violation. 7-38-020(a) citation issued

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed dead insects in facility. Observed dead roaches in areas such as on pipes of cooking equipment,interior of fryer cabinets, interior of upright freezer, multiple shelving units and floor underneath and behind equipment. Instructed to remove all dead insects from facility. Instructed to clean and sanitize said cold holding unit, clean shelving units, clean interior of fryer cabinets, clean cooking equipment and clean floor underneath and behind equipment.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed no left splash guard on handwashing sink next to fryers in front prep area. Instructed to install left splash guard on handwashing sink next to fryers in front prep area to prevent contamination of equipment or food on counter top.

In-use utensils weren’t stored properly.

Inspector’s note: Observed knives stored in between cold holding unit and prep table in between uses. Instructed to store knives properly(i.e. Knife rack) in between uses to prevent contamination. Observed spoon used for serving rice stored in container of water between uses. Instructed during pauses in food preparation or dispensing utensils shall be stored on a clean portion of the food preparation table or cooking equipment only if the in use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized throughout the day at least every four hours.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed damaged gasket on chest freezer with round corners. Instructed to replace damaged gasket on chest freezer with round corners and maintain.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed containers stored on floor of walk in cooler and on milk crates near cookline. Instructed to provide adequate shelving units to elevate all food and non food items at least six inches off of floor for ease of cleanability. Observed cardboard used as shelf liner throughout facility. Observed cardboard shelf liner in upright freezer and cold holding unit used to store soda. Instructed to remove all cardboard shelf liners throughout facility, instructed nonfood surfaces of equipment shall be constructed of a corrosion resistant, nonabsorbent and smooth material. Observed rust on shelving units in walk in cooler. Instructed to remove rust from shelving units in walk in cooler, instructed nonfood surfaces of equipment shall be constructed of a corrosion resistant, nonabsorbent and smooth material.

Equipment and surfaces were dirty.

Inspector’s note: Observed food on exterior of two door cold holding unit across from cookline. Instructed to clean exterior of small two door cold holding unit and maintain. Observed heavy grease buildup on exterior of cooking equipment and grease trap connected to cooking equipment. Instructed to clean exterior of cooking equipment and grease trap connected to cooking equipment and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed both faucets leaking at three compartment sink. Instructed to repair said faucets and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed grease buildup on floors, along bases of wall and in corners next to and underneath cookline. Instructed to clean floors, along bases of wall and in corners next to and underneath cookline and maintain. Observed buildup on floors, along bases of wall and in corners underneath three compartment sink. Instructed to clean floors, along bases of wall and in corners underneath three compartment sink and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed stained ceiling tiles in prep/dishwashing area. Instructed to replace all stained ceiling tiles in facility and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Observed dimly lit area near cookline, steamtable and small two door cold holding unit. Instructed to increase light intensity in said area and maintain.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed cutting boards in the prep area with open seams and dark stains. Instructed to refinish or replace damaged or stained cutting boards and maintain at all times.

Equipment and surfaces were dirty.

Inspector’s note: Observed accumulation of grease and food debris inside fryer door. Instructed to clean and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed faucet knobs on 3-compartment sink loosened from fixture. Instructed to repair or replace.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed accumulation of grease and food debris under wok line. Instructed to increase cleaning frequecy to prevent pests and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: 5-205.15 observed front handsink to be slow draining. Instructed person in charge to repair and maintain.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed dead roaches on floors throughout the facility between equipment coolers. Instructed the person in charge to remove all dead insects and sanitize areas.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed front handsink to be slow draining. Instructed person in charge to repair and maintain.

A previously cited basic violation still wasn’t fixed.

Inspector’s note: Observed previous core violations from report #2580746 not corrected; #49 observed grease and food residue on the bottom shelving of all cooking equipment and prep tables. Instructed to clean and maintain. #55-observed excessive grease build-up on the floor around the grease trap and along the wall bases behind cooking equipment and fryers. Instructed to detail clean and maintain. #55-observed mops stored improperly in the restroom of the facility. Instructed to hang mops to allow to dry when not in use. #58-observed expired allergen training from a certified food protection manager. Instructed to update/complete allergen training and keep certificate on site. Priority foundation #7-42-090. Citation issued.

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

Inspector’s note: Observed flour and sugar containers in the front dr storage area not labeled. Instructed to label all food storage containers with the common name of food item.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed wet wiping cloths stored on the prep tables and hot holding units. Instructed to keep wiping cloths in proper sanitzing solution when not in use.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed facility using cardboard as a liner on shelving near cook line. Instructed to remove cardboard and replace with a material that is smooth and easily cleanable.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed torn gaskets on the reach-in prep cooler. Instructed to repair and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Observed grease and food residue on the bottom shelving of all cooking equipment and prep tables.instructed to clean and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed a leak at the right faucet at the three compartment sink. Instructed to repair and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed excessive grease build up on the floor around grease trap, and along the wall bases behind cooking equipment and fryers. Instructed to detail clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed mops stored improperly in the restroom of facility. Instructed to hang mops to allow to dry when not in use.

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

Inspector’s note: Missing common name on dry storage containers. Instd to label with common name

Wiping cloths weren’t used or stored properly.

Inspector’s note: Wiping cloths improproperly stored. Instd to store in sanitizing solution when not in use

In-use utensils weren’t stored properly.

Inspector’s note: Knives improperly stored inbetween prep tables. Instd to store properly and maintain

Equipment and surfaces were dirty.

Inspector’s note: Entire wok line including around wells and drip trays, not clean, encrusted with grease and food debris. Instd to clean and maintain wok station

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Toilet room door, rear exit door, walls in toilet room, and lightswitch covers through out not clean, excessive black debris. Instd to clean all surfaces and maintain

Ventilation or lighting was inadequate.

Inspector’s note: Ventilation system including filters not clean, grease accumulation. Instd to clean and maintain

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed the msg container lid broken, instructed to replace.