Star Kitchen

2 findings recorded on Nov 3, 2026. 1 marked corrected on site.

1. Violation recordedItem 10D ↗

   Food labeling and containers

   Observed multiple meats, sauces, and dry goods (flour, sugar, etc.) without labels. RCA: 511-6-1.04(7)(c) - Food Labels (Pf, C) (c) Food Labels.

   Inspector’s full note

   Inspection item: Food properly labeled; original container

   Code 511-6-1.04(7)(c)

   Observed multiple meats, sauces, and dry goods (flour, sugar, etc.) without labels. RCA: 511-6-1.04(7)(c) - Food Labels (Pf, C) (c) Food Labels. 1. Food packaged in a food service establishment, that is not provided by a foodservice employee upon consumer request, shall be labeled as specified in law, including 21 CFR 101- Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. 2. Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement; New Violation. Correct By: 11/13/2026

   Official report · Item 10D ↗

   Correction status not recorded

   Correct by Nov 13, 2026

2. Violation recordedItem 11C ↗

   Thawing methods

   Observed bin of frozen pork cutlet thawing on storage rack. CA COS: PIC moved bin to walk-in cooler.

   Inspector’s full note

   Inspection item: Approved thawing methods used

   Code 511-6-1.04(6)(c)

   Observed bin of frozen pork cutlet thawing on storage rack. CA COS: PIC moved bin to walk-in cooler. RCA: 511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF; 3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or Corrected On-Site. New Violation.

   Official report · Item 11C ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.