D&D Star Buffet

Inspector's notes

Observed cold water handle at hand sink located in warewashing area not functioning proper. Observed leak under rear prep sink. Ensure to repair any plumbing issues to prevent leaks. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observe grease built up at cook line, specifically under prep tables and hard to reach areas throughout kitchen including floors, walls and ceilings. Discussed with operator to ensure regular cleaning and sanitizing of all kitchen areas. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

/Observed several live German Cockroaches coming from walls at under dish machine including at floors and walls in dish washing areas of kitchen. Operator presented last pest control report dated: 05/13/26. Per operator, pest control is scheduled for tomorrow. Discussed with operator licensed pest control report shall specifically indicate treatment for German Roaches. A re-inspection will be conducted within 10days (6/19/26) of today to verify treatment. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed cold water handle at hand sink located in warewashing area not functioning proper. Observed leak under rear prep sink. Ensure to repair any plumbing issues to prevent leaks. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observe grease built up at cook line, specifically under prep tables and hard to reach areas throughout kitchen including floors, walls and ceilings. Discussed with operator to ensure regular cleaning and sanitizing of all kitchen areas. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed trays of covered raw chicken stored in racks directly above boxes of eggs in walk-in refrigeration. Discussed with operator to store raw eggs above raw chicken to prevent cross contamination. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Discussed with operator, after operator claimed a roach was recently observed, that the food establishment is required to have a Licensed pest control service. Operator presented a licensed pest control report dated 11/13/25. A new report shall be presented by 3/5/26 indicating target pest, treatment and findings of licensed pest control visit. Corrective Action: Correct prior to re-inspection. 7-202.11 - Priority Foundation: Restriction-Presence and Use Addl Notes: Observed Raid/ Pest Control can stored in food establishment at cook line. Discussed with operator a Licensed Pest Control is required for treatment of Pest. Operator proceeded to discard Raid can. Ensure to contact a licensed pest control for treatment of pest. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed plumed discharge line under rear prep-sink not reaching floor sink causing water to spill on floor. Ensure to repair plumbing line so that any discharge directly goes into floor sink. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed excessive grease under prep tables and filters of exhaust hood at cook line. Excessive grease also found at cook line between equipment. Ensure to detail clean and sanitize all floors, walls, ceilings, filters including equipment. Maintain as necessary. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No paper towels available at hand sink in cook line area. Ensure to always provide paper towels and a holder for soap pump at hand sink. Hand sinks shall be fully stocked during hours of operation. Operator proceeded to add paper towels to dispenser. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed tostadas in original packaged set out for customer self-service. Operator shall provide effective means of dispensing tostadas used for ceviche. Discussed placing tostadas in container out of original package and usage of tongs or individually wrap for customer self-service . Operator proceeded to remove tostadas from self-service at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed damaged gaskets at door of walk-in freezer. Ensure gasket is replaced to provide good seal for freezer door. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed salt and other debris accumulation on salt scoop stored in container. Ensure all food contact surfaces such as scoops are kept cleaned and washed, rinsed and sanitized. Operator proceeded to remove scoop from bin for washing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ash tray stored in dry storage room. Discontinue storing ash tray in dry storage and keep in designated garbage area. Operator proceeded to remove ash tray from dry storage area. Discussed with operator all employees shall adequately wash hands after smoking and returning to work. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several raw meats trays with lids located in shelving units above produce items stored in walk-in refrigeration unit. Discussed with operator raw food items shall be stored in shelving units below produce or read-to-eat foods to prevent cross contamination. Operator proceeded to move all raw meat containers on bottom shelving units at walk-in refrigeration. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed container holding employee personal items on very top space of three door prep refrigeration unit. Personal items such as keys or medication shall be kept in designated employee locker areas. Operator proceeded to move all employee items to designated area. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken containers in shelving unit above bulk containers of soy sauce and other various ready-to-eat sauces in walk-in refrigeration unit. Discussed with operator to ensure any ready-to-eat foods are stored above raw animal food items to prevent cross contamination. Operator proceeded to move bulk sauce bins at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed damaged utensil used as scoop for raw chicken in two door prep refrigeration unit at cook line. Ensure to discontinue use of equipment no longer in good repair. Operator proceeded to discard damaged utensil. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed back splash board of 3 compartment sink is missing a section. Discussed with PIC that wall needs to be smooth and cleanable.

Inspector's notes

Observed no cross contamination but observed thawing raw fish stored next to boxed produce on same shelf. Raw fish was placed on top shelf to thaw over other raw meats. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed knives stored between counter height prep table and two door freezer along wok/grill line. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination. Observed a container of raw pork stored above a container of raw chicken inside of the walk-in refrigerator. No cross contamination was visible. PIC reorganized food so that pork was below chicken. Ensure to follow food storage chart to prevent cross contamination. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed stored cutting board with pieces of raw chicken on it. PIC stated that cutting board was used earlier in the morning. PIC removed item and ran it through chlorine warewashing machine at the time of inspection. Ensure that food contact surfaces are properly washed, rinsed, and sanitized before and after use. Correct By: Corrected At Time Of Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Observed the floor tiles in the kitchen area broken and in disrepair. Ensure to repair tiles and grout prior to next routine inspection. Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed the back of the oil filters of the kitchen vents with heavy accumulation of oil. Also observed the premises such as floors and walls with accumulation of oil and dust. Ensure to deep clean facilities prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. >>> Observed employees to be washing hands for less than 10 seconds. Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with new single-use paper towel, and turn off handles with paper towel to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of bacteria and contamination. Employees washed hands for full 20 seconds at time of inspection. Priority Foundation-2-301.15, Pf: Where to Wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. >>> Observed employee wash hands in prep sink after handling dirty dishes and proceeding to cleaned and sanitized dishes. All hand washing must occur at hand wash sink. Discussed importance of proper hand washing locations with the PIC. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. >>> Observed trash can for food waste stored in front of and blocking access to hand sink on main cook line. PIC moved the trash can to a proper storage area at time of inspection. Hand wash sinks must be accessible at all times to allow for proper hand washing and may only be used for hand washing. Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. >>> Observed no hand soap at hand wash sink on the cook line. PIC replaced soap at the time of inspection. Hand soap must be available at all times to allow for proper hand washing. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. >>> Observed several knives being stored between the prep tables on the cook line with a heavy accumulation of food debris on the food contact surfaces. Per PIC, the knives were last cleaned 1 day prior to inspection. PIC washed, rinsed, and sanitized the knives at the time of inspection. Discussed cleaning frequency of food contact surfaces with the PIC. Discussed the importance of storing all food contact surfaces clean. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers >>> Observed a chemical spray bottle containing a purple liquid without any identifying labels on the spray bottle located in the dish pit. PIC was able to identify chemical within the spray bottle as degreaser at time of inspection. PIC labeled the bottle at the time of inspection. Discussed the importance of properly labeling all working containers containing chemicals with the common name of the chemical. Priority Foundation-7-202.11, Pf: Restriction-Presence and Use >>> Observed ant and roach spray stored in the dry storage room adjacent to the dish washing area. PIC discarded the ant and roach spray at the time of inspection. Discussed proper pest control measures with the PIC. All pest control for the establishment must be performed by a certified pest control specialist. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-303.11, P: Ice Used as Exterior Coolant, Prohibited as Ingredient. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination. >>> Observed water jugs, sports drinks, and a plastic bag with a togo container of food stored inside the main ice machine by the dish pit. Per PIC, the ice is used to fill up the self-service soda station. Any ice used as an exterior coolant cannot be used as food. Discussed the importance of not using ice as an exterior coolant and then using the same ice as food. PIC removed containers at the time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. --Observed the line cook rinse off spoon and plastic measuring cup with water after use for food service and begin to re-use them without sanitizing. Person in charge (PIC) had the employee place these items in the dishwasher to be properly washed, rinsed, and sanitized before using again. Reviewed cleaning and sanitizing procedures with the PIC. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. --Raw chicken, raw beef, raw pork, and cooked crab in the line refrigerator measured internal temperatures between 46°F-60°F. Thermometer was calibrated on site. Per PIC, these items had been in the unit since 11am (>4 hours prior) and were recommended for discard. See embargo form. Reviewed cold holding requirements with the PIC. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. --Line refrigerator with raw meats measured an ambient air temperature of 55°F per min/max thermometer. PIC notified a repair technician at time of inspection. Establishment had adequate refrigeration to maintain operations. These items would be stored in the walk-in and nearby reach-in refrigerators until the unit is repaired. Reviewed cold holding equipment requirements with the PIC. Re-inspection will take place witihin 10 days. Correct By: Correct Prior To Reinspection