LA ESTRELLA

Per the permit condition given during the routine inspection on 08/19/2024, owner was to submit plans to DEH Plan Check to install a janitorial sink. Facility has not submitted plans and has installed a janitorial sink without DEH Plan Check approval. [CA] Facility must submit plans to install janitorial sink by 09/17/2025. If plans are not submitted, further enforcement action may occur including suspension of permit.

Food safety certification was not available at time of inspection. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

Observed one live cockroach on a sticky trap by the soda syrup shelving. Observed many dead cockroaches on and around the sticky trap by the soda syrup shelving. No other evidence of cockroaches observed. [CA] Maintain facility free cockroaches. Clean and sanitize areas of dead cockroaches. Recommend getting and maintaining pest control services. [COS] Live cockroach on sticky trap discarded outside facility. MINOR: Observed many fruit flies around janitorial sink. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Observed mops stored against walls in area around janitorial sink. [CA] Mop rack or other devices not made available to hang and store cleaning tools. Observed several pieces of unused equipment (dispensers, preparation unit). [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

Chlorine test strips were not available at time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Chlorine in three compartment sink measured 50ppm. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.

Chlorine in sanitizing bucket measured 25ppm. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Six inch deep container of refried beans measured 48F. Per PIC, they had been in the walk in fridge since the day before. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] PIC VC&D beans

Chlorine in mechanical warewash measured 0ppm. Water water also leaking out of mechanical warewash. [CA] Maintain chlorine at 50ppm in mechanical warewash. Also, maintain mechanical warewash in good condition.

Observed drain lines of equipment extending into floor sink. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor.

Observed missing filter in ventilation hood. [CA] In every room and area in which any food is prepared, manufactured, processed or prepackaged or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided.

1. Food safety certification was not available at time of inspection. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. 2. Food handler card was not available at time of inspection. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler available for review. A valid food handler card shall be provided within 30 days of the date of hire.

Raw shelled eggs measured 52F. Per PIC, they were removed from the walk in fridge 15-20F min before temperature measurement. Ambient air of preparation unit measured 40F and ambient air of walk in fridge measured 40F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC placed eggs back into walk in fridge to cool down.

No janitorial sink on site. [CA] Facility must submit plans to install a janitorial sink to DEH Plan Check by 11/29/2024. Once approved, facility must install janitorial sink by 02/19/2025.

Observed raw shelled eggs stored above oranges, cilantro and potatoes. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Observed missing filters in ventilation hood. [CA] All hood ventilation filters shall be in place and in good repair.

No chlorine measured in mechanical warewash at time of inspection. [CA] Maintain chlorine in mechanical warewash at 50ppm. Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).

Hot water at preparation sink measured 114F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.