ASIAN STAR
222 NEIGHBORHOOD MARKET RD STE 109
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 3/4/2025
High Priority
6
Intermediate
2
Basic
4
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open drink stored over make table in cook line. **Corrected On-Site**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone and wallet stored over reach in cooler in cook line. **Corrected On-Site** **Repeat Violation**
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Owner cooking while wearing a watch. **Corrected On-Site** **Repeat Violation**
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walk behind three bay sink
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork stored over cooked pork in walk in freezer. Raw chicken stored over wonton wrappers in walk in freezer.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored over unwashed onions.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked bourbon chicken and cooked general tos chicken in walk in cooler.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Yellow rice 108 F and white rice 72F reheating for 2.5 hrs .
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork kept in cook line for 2.5 hrs with temperature of 50F, book choy kept in cook line for 2.5 hrs with temperature of 63F. Inspector ask manager to place in cooler for rapid cooling. **Corrective Action Taken**
- 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.Yellow rice 108F, white rice 72F reheating for two hours with temperature of 72F.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bulk containers kept by three bay sink have debris in the outside. Outside of three bay sink
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink located at kitchen entrance blocked by stool, hand sink located by three bay sink blocked by boxes.
Food safety inspection conducted on 3/4/2025 revealed 12 total violations (6 high priority, 2 intermediate, 4 basic).
Inspection on 10/22/2024
High Priority
1
Intermediate
1
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone and wallet on prep table and shelf above prep table **Corrected On-Site**
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person wearing watch **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents -Exterior of microwave -Under microwave and shelf above prep cooler -Gaskets in freezer and prep cooler -Prep table not in Use that is used for storage is heavily soiled inside and out
- 22-48-5:High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operas using bleach not approved for food contact surfaces
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Plate in hand sink on cook line **Corrected On-Site**
Food safety inspection conducted on 10/22/2024 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).