New Star Chinese Restaurant

2 findings recorded on Oct 29, 2026.

1. Violation recordedItem 2-2E ↗

   Vomiting and diarrheal response procedures

   Observed failure to provide a bodily fluid kit or procedures on site in facility at all times. 511-6-1.03(6) - Clean-up of Vomiting and Diarrheal Events(Pf) (6) Responding To Contamination Events.

   Inspector’s full note

   Inspection item: Response procedures for vomiting & diarrheal events

   Code 511-6-1.03(6)

   Observed failure to provide a bodily fluid kit or procedures on site in facility at all times. 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 PIC advised to get a bodily fluid kit. New Violation. Correct By: 11/05/2026

   Official report · Item 2-2E ↗

   Correction status not recorded

   Correct by Nov 5, 2026

2. Repeat violationItem 6-2 ↗

   Date marking and disposition

   Observed failure to date mark TCS food items in the reach and walk in cooler. Observed multiple containers of chopped vegetables, cooked wings, egg rolls with no date marking.

   Inspector’s full note

   Inspection item: Proper date marking and disposition

   Code 511-6-1.04(6)(g)

   Observed failure to date mark TCS food items in the reach and walk in cooler. Observed multiple containers of chopped vegetables, cooked wings, egg rolls with no date marking. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf PIC advised to date mark food items with the date they were prepped. Repeat Violation. Correct By: 11/05/2026

   Official report · Item 6-2 ↗

   Correction status not recorded

   Correct by Nov 5, 2026

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