STAR RIVER RESTAURANT

Basic - Cutting board has cut marks and is no longer cleanable. At cook line flip top cooler, Cutting board with deep grooves. No longer cleanable.

Basic - Duct tape used to repair nonfood-contact surface. Glass door reach in cooler, glass is broken and held together with duct tape.

Basic - Food stored on floor. Oil stored on floor. Operator moved to shelf. At walk in cooler, Pans of raw chicken stored on floor. Operator moved items to shelf. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle soiled wet wiping cloth and then immediately handle packaged customer food order without first washing hands. Reviewed handwashing requirements with operator. Employee washed hands.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked rice (50F - Ambient Cooling at 12:25 for 2 hours, 50F at 1:00) in deeply filled covered container in walk in cooler. Per operator, employee removed cooked rice from walk in cooler to mix and placed back into walk in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Knife sharpener at back door heavily soiled with dirt/food debris build up.

Basic - Soiled wet wiping cloth not stored in sanitizing solution between uses across kitchen area.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Kitchen; Employee entered kitchen from outside and begin handling items in coolers without washing hands first. Advised employee who washed hands Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cookline: Employee cracked raw shell eggs then continued to handle clean utensils to add other items to complete preparation of meal. Advised operator, employee washed hands. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Reach-in Cooler; Raw beef stored above prepped vegetables (broccoli) Advised over who moved broccoli Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach-in Freezer; Raw shrimp stored above cooked pork and vegetable dumplings Advised operator who fixed Corrected On-Site Repeat Violation Admin Complaint

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. Reach-in Freezer; Container with raw chicken stored above raw shrimp Advised operator who fixed Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled clean equipment or utensils without washing hands. Discussed with operator who spoke to employee Employee washed hands Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At Reach-in Freezer; Raw portioned chicken above vegetables rolls Operator fixed Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. At Reach-in Cooler; Raw portioned beef over chopped oinions Operator removed Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Cookline; cooked rice (70F - Cold Holding) Per Operator not prepared or portioned today Per operator was held for an hour on counter Operator moved to cooler Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster

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. Emailed poster Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In kitchen; Cutting board heavily soiled with mold like substance.

Intermediate - Handwash sink used for purposes other than handwashing. In Kitchen; Handwashing sink used to store utensils Operator removed Corrected On-Site

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. Emailed one.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom.

Basic - Duct tape used to repair nonfood-contact surface. Cooler glass door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in walk in cooler.

Basic - Reuse of single-service or single-use articles. Cutout of gallon container used as scoop. Explained.

High Priority - Non-food grade paper/paper towel used as liner for food container in egg rolls , chicken. Employee moved paper towel . Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken, raw beef above broccoli at walk in cooler . Operator properly stored food. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw beef above sauce at walk in cooler . Operator properly stored. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.pork 46°, shrimp 45° in flip top reach in cooler at kitchen being held less than 4 hours. Operator cover food with ice. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times...stored containers in handwashing sink , stored big bucket , shelf front of handwashing sink at dishwashing area. Employee moved. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee provided. 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...not properly date marked at Chicken, dumplings, egg rolls , pork at reach in cooler , walk in cooler ,food was cooked 2 days, 3 days ago. Employee properly date marked Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cheese wonton 51°, pork 48°, dumplings 47°, fried shrimp 47° in white reach in cooler being held more than 4 hours .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cheese wonton 51°, pork 48°, dumplings 47°, fried shrimp 47° in white reach in cooler being held more than 4 hours . Stop sale issue . Advise operator discarded food .....fried rice 65°, bean sprouts 71°, cut Napa cabbage 72°, sweet and some chicken 56° in cook line being held less than four hours. Operator time marked . Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...miso pest , dumplings, wonton, fried shrimp in reach in cooler . Employee discarded food. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged...raw beef above, raw pork / with ready to eat egg rolls , raw beef above scallops at reach in freezer . Operator properly stored food Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce...raw beef, sea food above cut broccoli at walk in cooler . Operator properly stored food Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw pork above egg rolls in reach in cooler . Operator properly stored food Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw beef directly stored top of raw fish at walk in cooler . Operator properly stored food Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection....cooling noodles 61° at walk in cooler with covered . Took another temperature within 20 minutes it was 55° . Operator uncovered food. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times....blocked by buckets, shelf , operator moved Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors...door left open. Operator closed Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public at walk in cooler . Operator moved Corrected On-Site Repeat Violation

Basic - Food stored on floor ...can food underneath shelf at prep station. Employee properly stored food Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees drinks stored on rack holding dry paper goods such as forks and napkins. Operator removed. Corrected On-Site

Basic - Food stored on floor. Observed case of plastic soda bottles stored on floor near front counter. Operator moved to shelf. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed 3 sheet pans on prep area with cooked chicken at 1:30pm (80°F - Cooling)rechecked at 2 pm same temperature. Per operator product cooling for approximately one hour. At the current cooling rate product will not cooled to 70°F within 2 hours. Operator moved to inside of walk-in cooler. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with raw beef stored above a container with cooked chicken stored inside two glass door reach in cooler on cook line. Observed a container with raw beef stored above a container with cream cheese inside white fridge on prep area. Observed a container with raw chicken stored above a container with cooked pork inside walk-in cooler. Operator stored properly all products. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside White fridge; cooked chicken (50°F - Cold Holding); wontons (50°F - Cold Holding). Per operator products stored for approximately one hour. Per operator products not prepared or portioned today. Operator moved to inside walk-in cooler Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed cut cabbage, beans sprouts with no time mark on cook line. Per operator products stored for approximately two hours. Operator time marked for the remaining time of 2 hours. Corrected On-Site Repeat Violation Admin Complaint

Basic - Food stored on floor. Observed a container with raw chicken stored on the floor on prep area. Operator stored properly Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Non commercially packaged raw chicken stored above several bags of cooked vegetables in the chest reach in freezer in the cook line. Operator stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed beans sprouts and cabbage held using TPHC not time marked in the cook line. Operator time marked product from 12:00pm-4:00pm. Corrected On-Site

Intermediate - Detergent Spray bottle containing toxic substance not labeled. Operator labeled it. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Container stored inside Hand washing sink in the cook line. Operator removed. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Several containers of cooked chicken and egg rolls not date marked in the walk in cooler. Per operator products held longer than 36 hours in the walk in cooler.

Basic - Equipment in poor condition. Upright Reach in cooler door is broken in the cook line.

Basic - Food stored on floor. Several cases of soy sauce and shrimp stored on the floor in the walk in cooler. Operator stored properly. Corrected On-Site

Basic - Upright Reach-in cooler interior have accumulation of soil residues.