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Star Bakery, Pasteleria Y Pupuseria, located at 733 Pleasant Hill Rd, Suite 1119 in Lilburn, received a score of 56 points out of a possible 100 points during their 02/27/2025 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
2-2B: .03(5)(j)1&2Employee eating in kitchen and drinking from water bottle. Employee water bottle stored on prep table and employee cup without secure lid and straw. Drinks relocated Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles*** 2nd consecutive repeat***
Violation #2:
4-1A: .04(4)(n)1Employee relocated employee drink and with same glove starting prepping an onion. Food and gloves discarded If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P)
Violation #3:
6-1A: .04(6)(f)Cheese and pork pupuseria stored on prep table with temperature 52oF. Food relocated to reach-in cooler. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Violation #4:
6-1C: .04(6)(d)Pupuseria mix, ground beef, and tomato sauce not cooling at a rate fast enough. Food placed in shallow pans. Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour.
Violation #5:
6-2: .04(6)(g)Cheese and shredded chicken held past 24 hours not date-marked. Foods date-marked Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf)
Violation #6:
8-2B: .07(6)(b)Working chemical bottle not labeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf)
Violation #7:
11A: .04(6)(e)Facility have containers over filled and stored at the bottom of reach-in cooler. Food placed in smaller portions. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (Pf) (ii) Separating the food into smaller or thinner portions; (Pf) (iii) Using rapid cooling equipment; (Pf) (iv) Stirring the food in a container placed in an ice water bath; (Pf) (v) Using containers that facilitate heat transfer; (Pf) (vi) Adding ice as an ingredient; (Pf) or (vii) Other effective methods. (Pf) 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; (C) and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. (C)
Violation #8:
12A: .04(4)(q)Raw meats stored in plastic grocery bags in freezer. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C)
Violation #9:
12A: .04(4)(q)Bags of flour stored in direct contact with floor. Food relocated above floor. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C)
Violation #10:
12D: .04(4)(g)Employee cut onion without washing first. Onion discarded. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf)
Violation #11:
13A: .02(1)(d)Most recent health inspection not posted. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C)
Violation #12:
14B: .05(10)(e) 1,2,4Dishes wet-stacked. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C)
Violation #13:
15C: .05(7)(a)2,3Non-food contact surfaces of dishes and ice machine have soil accumulations and sticker residue Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)
Violation #14:
18: .07(5)(k)Observed live roaches in facility. Facility must control the presence of pest.
Additional remarks:
All cold-holding & hot-holding in compliance unless noted otherwise.
Additives: food coloring
Note: A follow-up inspection within 10 days
Note: A required additional routine will be performed within 12 months.
Note: 2-2B 2md consecutive repeat 3rd repeat may result in permit suspension.
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