STAR FOOD MART #8 (CHEVRON) health score and inspection history

Clean the 3- compartment sink.//Clean the exterior of the 3-compartment sink as well as the faucet to remove all food residue and grease.

Store single-service and single-use articles covered, inverted, or in the original protective package.//Single service pizza slices boxes stored upright where they can be exposed to dust.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.//Wipe exterior and sides of soda fountain to remove all residue.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.//Clean ventilation hood above fryer to remove grease build up.

ADPH 420-3-22-.03(1)(a) Cease the sale of commercially processed TCS food requiring refrigeration when past the date limit placed by the manufacturer or packager.//TCS lunchables in customer cooler with a date limit of 6/20/26

4-501.11(A) Maintain equipment in good repair (general).//Lid for deep chest freezer is cracked and broken.

Clean hand sinks as often as necessary to keep them clean.

(A)(2) Maintain TCS food at 41 F or below.//Ambient air temperature of open air cooler was 53F. Prepackaged, TCS sandwiches had an internal temperature of 53F. Sandwiches and pre packaged egg bites were voluntarily discarded by employee on duty.

6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises.//Heavy presence of flies throughout establishment.

420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4).//Establishment owner, the only employee with ServSafe, was not on site. JCDH 2.2 Provide food safety training for new employees within 21 days of hire.//Newest employee was past the initial 21 days and was without food safety training.

Provide an employee health policy that states what actions are necessary when an employee has a specific symptom or diagnosis related to diseases that are transmissible through food. Communication of the policy to employees must be verifiable.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.//Clean sides of fryers to remove grease build up. Remove ice build up in deep chest freezers. Remove dust from fan vent covers in WI cooler. 4-601.11(B) Keep food-contact surfaces of cooking equipment (grills, fryers, etc.) and pans free of encrusted grease deposits and other soil accumulations.//Heavy grease deposits on baking pans and sheets.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.//Clean floors to remove build up of sticky residue.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.//Clean ventilation hoods above fryer and stove to remove grease and dust build ups.

ADPH 420-3-22-.03(1)(a) Cease the sale of commercially processed TCS food requiring refrigeration when past the date limit placed by the manufacturer or packager.//Packs of chicken lunchables with expiration date of 3/12/26, pizza lunchables with expiration date of 3/4/26, and nacho lunchables with expiration date of 2/27/26 in customer RI cooler.

Keep dumpster doors and lids closed.

4-601.11(B) Keep food-contact surfaces of cooking equipment (grills, fryers, etc.) and pans free of encrusted grease deposits and other soil accumulations.//Grease deposits on bottoms of pans in clean storage. Grease deposit and food debris buildup on gas range of stove. 4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.//Clean exterior of refrigeration units.

4-501.11(A) Maintain equipment in good repair (general).//Leak coming from fryer. WI drink cooler is missing fan covers.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.//Clean cook line ventilation hood with special attention to area directly over fryer to remove grease and dust deposits.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.//Clean exterior of equipment with special attention to sides and back of fryer.

Keep dumpster doors and lids closed.