Star Pizza And Deli scored 69; newer inspection records 77

1. 01

   PIC present, demonstrates knowledge, performs duties

   Item 1-2A ↗

   PIC does not have knowledge on how to sanitize the utensils and was preparing food to a customer which were told to be discarded for not maintaining temperature. 511-6-1.03(1)(a)-(c)1,4,5,6-14,15, 16 - Demonstration of knowledge (Pf) (1) Demonstration of Knowledge.

   Inspector’s full note +

   Code 511-6-1.03(1)(a)-(c)1,4,5,6-14,15, 16

   PIC does not have knowledge on how to sanitize the utensils and was preparing food to a customer which were told to be discarded for not maintaining temperature. 511-6-1.03(1)(a)-(c)1,4,5,6-14,15, 16 - Demonstration of knowledge (Pf) (1) Demonstration of Knowledge. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways: (a) Compliance with Chapter. Complying with this Chapter by having no violations of Priority Items during the current inspection; Pf (b) Certified Food Service Manager. Being a certified food service manager who has shown proficiency of required information through passing a test that is part of an accredited program; Pf or (c) Correct Answers to Food Safety Questions. Responding correctly to the inspector's questions as they relate to the specific food operation. Corrected On-Site. New Violation.

   Official report · Item 1-2A ↗
   Corrected on siteNew violation
2. 02

   Handwashing

   Item 2-2D ↗

   Observed several hand sinks without paper towels. (CA) Advised the PIC to keep paper towels at each hand sink. l Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1.

   Inspector’s full note +

   Code 511-6-1.07(3)(b)

   Observed several hand sinks without paper towels. (CA) Advised the PIC to keep paper towels at each hand sink. l Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf Corrected On-Site. New Violation.

   Official report · Item 2-2D ↗
   Corrected on siteNew violation
3. 03

   Response procedures for vomiting & diarrheal events

   Item 2-2E ↗

   There was no vomit clean up procedures posted or have a clean up kit available on site.PIC advised to have vomit clean up kit or procedures posted in the kitchen area. 511-6-1.03(6) - Clean-up of Vomiting and Diarrheal Events(Pf) (6) Responding To Contamination Events.

   Inspector’s full note +

   Code 511-6-1.03(6)

   There was no vomit clean up procedures posted or have a clean up kit available on site.PIC advised to have vomit clean up kit or procedures posted in the kitchen area. 511-6-1.03(6) - Clean-up of Vomiting and Diarrheal Events(Pf) (6) Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf New Violation. Correct By: 08/26/2026

   Official report · Item 2-2E ↗
   New violation

   Correct by
   Aug 26, 2026

4. 04

   Food-contact surfaces: cleaned & sanitized

   Item 4-2B ↗

   Observed a black mold like substance was still on the baffle of the ice machine 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils.

   Inspector’s full note +

   Code 511-6-1.05(7)(a)1

   Observed a black mold like substance was still on the baffle of the ice machine 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. New Violation. Correct By: 08/26/2026

   Official report · Item 4-2B ↗
   New violation

   Correct by
   Aug 26, 2026

5. 05

   Proper cold holding temperatures

   Item 6-1A ↗

   Observed several TCS foods like cut tomatoes and cheese in a prep-top cooler with internal temps above 41F. (CA) Advised the PIC to discard the food and that TCS foods must be kept at 41F or lower.

   Inspector’s full note +

   Code 511-6-1.04(6)(f)

   Observed several TCS foods like cut tomatoes and cheese in a prep-top cooler with internal temps above 41F. (CA) Advised the PIC to discard the food and that TCS foods must be kept at 41F or lower. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below Corrected On-Site. New Violation.

   Official report · Item 6-1A ↗
   Corrected on siteNew violation
6. 06

   Food properly labeled; original container

   Item 10D ↗

   Observed several sauces in the main kitchen and in the RIC are not labeled with their common name. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food.

   Inspector’s full note +

   Code 511-6-1.04(4)(d)

   Observed several sauces in the main kitchen and in the RIC are not labeled with their common name. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Corrected On-Site. New Violation.

   Official report · Item 10D ↗
   Corrected on siteNew violation
7. 07

   Wiping cloths: properly used and stored

   Item 12C ↗

   Wiping clothes are stored on the food contact surfaces and not in the sani solution. 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.

   Inspector’s full note +

   Code 511-6-1.04(4)(m)

   Wiping clothes are stored on the food contact surfaces and not in the sani solution. 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. 4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil. 5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. 6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions. Corrected On-Site. New Violation.

   Official report · Item 12C ↗
   Corrected on siteNew violation
8. 08

   Posted: Permit/Inspection/Choking Poster/Handwashing

   Item 13A ↗

   Observed old inspection report posted. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

   Inspector’s full note +

   Code 511-6-1.02(1)(d)

   Observed old inspection report posted. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. CA:COS Post most recent inspection in customer view. Posted inspection report New Violation. Correct By: 08/20/2026

   Official report · Item 13A ↗
   New violation

   Correct by
   Aug 20, 2026

9. 09

   Utensil storage

   Item 14A ↗

   In use utensils are stored inside the flour and sugar container with the handle touching food.PIC advised to remove the scoop. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils.

   Inspector’s full note +

   Code 511-6-1.04(4)(k)

   In use utensils are stored inside the flour and sugar container with the handle touching food.PIC advised to remove the scoop. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.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 at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). Corrected On-Site. New Violation.

   Official report · Item 14A ↗
   Corrected on siteNew violation
10. 10

    Warewashing facilities: installed, maintained, used; test strips

    Item 15B ↗

    Observed no sanitizing solution present in the 3 comp sink and no test strips are provided. 511-6-1.05(6)(p) - Warewashing Equipment, Determining Chemical Sanitizer Concentration (Pf) (p) Warewashing Equipment, Determining Chemical Sanitizer Concentration.

    Inspector’s full note +

    Code 511-6-1.05(6)(p)

    Observed no sanitizing solution present in the 3 comp sink and no test strips are provided. 511-6-1.05(6)(p) - Warewashing Equipment, Determining Chemical Sanitizer Concentration (Pf) (p) Warewashing Equipment, Determining Chemical Sanitizer Concentration. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Pf. Corrected On-Site. New Violation.

    Official report · Item 15B ↗
    Corrected on siteNew violation
11. 11

    Nonfood-contact surfaces clean

    Item 15C ↗

    Observed the Pizza oven stove and fryer all have grease deposits and have not been in regular maintainance. PIC advised to have everything deep cleaned.

    Inspector’s full note +

    Code 511-6-1.05(7)(a)2,3

    Observed the Pizza oven stove and fryer all have grease deposits and have not been in regular maintainance. PIC advised to have everything deep cleaned. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. New Violation. Correct By: 08/26/2026

    Official report · Item 15C ↗
    New violation

    Correct by
    Aug 26, 2026

12. 12

    Physical facilities installed, maintained, and clean

    Item 17C ↗

    Observed broken tiles and exposed drainage hole in the main kitchen area. PIC advised to have the tiles fixed and close the drainage hole.

    Inspector’s full note +

    Code 511-6-1.07(2)(a)

    Observed broken tiles and exposed drainage hole in the main kitchen area. PIC advised to have the tiles fixed and close the drainage hole. 511-6-1.07(2)(a) - Floor, Walls, & Ceilings, Cleanability (C) (2) Design, Construction, and Installation. (a) Floors, Walls, and Ceilings, Cleanability. Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. New Violation. Correct By: 08/26/2026

    Official report · Item 17C ↗
    New violation

    Correct by
    Aug 26, 2026

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.