LA ESTRELLA CHINA RESTAURANT

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at kitchen area. Warning - From follow-up inspection 2026-03-11: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over onions inside walk in cooler. Operator removed the shrimp. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken stored over raw beef inside reach in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Mushrooms; (51F - Cold Holding) on prep table across cook line. As per operator for approximately 2 hrs. Operator added ice for rapid cooling. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observed bowl inside sugar container at prep area. Operator removed the bowl. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Observed 2 cooking oil gallons stored in floor at dry storage.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water next to rice cooker across triple sink. Operator discarded the water, cleaned utensils. Corrective Action Taken

Basic - In-use wet wiping cloth/towel used under cutting board. Observed on prep table across triple sink. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cooler drawers gaskets soiled.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed inside reach in cooler at dry storage. Operator removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw duck stored over pork dumplings inside reach in freezer. Operator properly rearranged by cooking temperatures. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw shrimp inside walk in cooler.operator properly arranged by cooking temperatures. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed eggs stored at ambient temperature across cook line. As per operator for approximately an hour. Employee placed eggs inside walk in cooler for rapid cooling. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bok Choi (62F - Cold Holding); mushroom (63F - Cold Holding) on prep table across cook line. As per operator for approximately 2 hrs. Operator made ice bath for rapid cooling. Corrective Action Taken Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with bleach not labeled at washing area. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed bowl inside sugar container at kitchen. Employee removed the bowl. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed across cook line. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked chicken inside reach in cooler. Employee placed raw chicken at the bottom part of cooler. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken over raw beef inside reach in freezer. Employee properly arranged products by cooking tempetures. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed honey chicken (50-53F - Cold Holding) inside reach in cooler next to cook line. As per employee for more than 24 hrs.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed honey chicken (50-53F - Cold Holding) inside reach in cooler next to cook line. As per employee for more than 24 hrs. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing degreaser without label under triple sink.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cleaned vegetables inside walk in cooler. Employee started to rearranged products. Corrective Action Taken

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed eggs stored at ambient temperature on table across cook line. As per employee for an hour. Employee placed inside walk in cooler for rapid cooling. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw beef (47F - Cold Holding); raw pork (64F - Cold Holding) inside cold holding drawers. As per employee for 2 hours. Employee employee placed inside walk in cooler for rapid cooling. Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands inside triple sink. Coached employee on properly hand washing procedures.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed roasted pork ribs stored inside walk in cooler without date mark. As per manager for more than 24 hrs. Employee properly date marked product. Corrected On-Site Repeat Violation

Intermediate - Records/documents for required employee training do not contain all of the required information. Observed training date and date of birth missing on the certificates. Manager filled missing information during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed bowl inside flour bag on shelve under preparation table. Employee removed the bowl. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles in disrepair throughout kitchen area. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Observed under white cutting board on table across cook line. Employee removed the towel. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed corn starch inside plastic container without label at kitchen. Employee properly labeled product. Corrected On-Site

High Priority - Food preparation sink has soil/old food residue. Employee clean it during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (48F - Cold Holding at cook line, as per employee less than 2 hours, employee moved container to walk in cooler. Corrective Action Taken

Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form during inspection.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork,chicken and shrimp not date marked inside walk in cooler, as per employee over 24 hours, employee dated during inspection. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle not identified, in kitchen area.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed at cook line, also at women bathroom.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen area. Repeat Violation

Basic - Floor not cleaned when the least amount of food is exposed. Observed at walk in cooler.

Basic - In-use wet wiping cloth/towel used under cutting board. Repeat Violation

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in kitchen area.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form during inspection.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board.

Intermediate - Handwash sink used for purposes other than handwashing. Observed sponge inside hand wash sink next to walk in cooler. Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided form during inspection.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken,pork,rice and shrimp not date marked, as per employee over 24 hours. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed in crispy chicken container. Employee removed during inspection. Corrected On-Site Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Observed in reach in coolers drawers in kitchen area.

Basic - Ceiling tile missing. Observed in women bathroom. employee replaced tile during inspection. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen area.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed in metal containers stored above 3 compartment sink.

Basic - Food stored on floor. Observed cooking oil container stored on floor in kitchen area. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Single-service articles improperly stored. Observed Togo containers cases stored on floor in dine in area. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed crab (frozen) container in table, also raw shrimp (frozen) in water.employee moved to walk in cooler during inspection. Corrective Action Taken

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in kitchen area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shrimp (48F - Cold Holding); ham (48F - Cold Holding) in reach in cooler in front of 3 compartment sink. Employee moved to walk in freezer to cool down temperature. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed yellow rice (128F - Hot Holding) at 1:45pm; Employee reheat rice during inspection then yellow rice (168F - Reheating) at 1:58 pm.

Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty utensils inside hand wash sink next to walk in cooler door entrance. Employee removed during inspection.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork and cooked shrimp not date marked in walk in cooler. As per manager food was prepared 2 days ago. Manager labeled during inspection. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Bowl or other container with no handle used to dispense food. Observed in cooked chicken container inside reach in cooler next to register. Employee removed during inspection. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed in women bathroom. Repeat Violation

Basic - Condensation or other drainage not disposed of according to law. Observed reach in cooler leaking, located in front 3 compartment sink.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board in kitchen area. Manager discarded during inspection. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Observed cooking oil container stored on floor. Manager rearranged properly during inspection. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Open dumpster lid.

Basic - Single-service articles improperly stored. Observed cases of Togo containers stored on floor in dine in area. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Observed Togo containers not inverted in shelves in kitchen area. Manager rearranged properly during inspection. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Nonfood-grade bags used in direct contact with food. Observed white Togo plastic bag using with raw meats inside the reach in freezer.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored above raw plantains inside the walk in cooler. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork prepared more than 24 hrs with no date marking.

Basic - Bowl or other container with no handle used to dispense food. Observed a bowl with no handle using to scoop cooked chicken. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles damage inside the ladies room. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Food not stored at least 6 inches off of the floor. Observed ra2 shrimps stored on the floor in the kitchen area. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Repeat Violation

Basic - Single-service articles improperly stored. Observed a box of Togo containers stored on the floor by the dining area. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed white Togo plastic bags using to stored vegetables. The operator removed the bags. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above sauce inside the walk in cooler. The operator removed the sauce. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep area cooked vegetable fried rice (84°F - Cold Holding), the operator mentioned they had it there for 15 minutes waiting for the next order. Advised, the operator put the rice inside the cooler to cool down. Corrective Action Taken

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile damage inside the lady's room. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete floor in Kitchen area. Repeat Violation