Super Grill and Sub
Last inspected: Jun 10, 2011
70
Score
Inspectors have visited Super Grill and Sub three times, with records going back to 2010. On Jun 10, 2011, the health department conducted the most recent visit. A medium risk score generally means inspectors found things to fix, though most weren't urgent. Super Grill and Sub's record stops at Jun 10, 2011, more than two years back, so current conditions may differ.
The picture has gotten worse over the last few visits, with the average climbing from around two violations to closer to seven violations.
Looking across the full record, “food and non-food contact surfaces properly designed” is the recurring theme, flagged two times.
The city-wide average sits at 81, which Super Grill and Sub's 70 doesn't quite reach. The inspection history reads as standard for a restaurant of this size.
3
Inspections
0
Critical latest
0
Major latest
7
Minor latest
Inspection History
Jun 10, 2011
Complaint
7 minor violations.
View 7 violations
Facilities to maintain proper temperature
Inspector notes: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. OBSERVED REACH IN COOLER AT 61.1*F. INSTRUCTED COOLER MUST MAINTAIN TEMPERATURE AT 40*F OR BELOW. COOLER TAGGED AT THIS TIME. NO POTENTIALLY HAZARDOUS FOODS CAN BE PLACED IN COOLER UNTIL REINSPECTION FROM CDPH.
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: All cold food shall be stored at a temperature of 40F or less. OBSERVED POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES. EGGS 55.9*F, TURKEY 62.2*F, HAM 61.8*F AND TZATZIK SAUCE 62.9*F
3
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REMOVE FOIL FROM UNDER AND AROUND GYRO MACHINE FRONT PREP AREA.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE FOLLOWING NEEDS DETAIL CLEANING: INTERIOR OF COOLERS, FRYER DOORS, OVEN, RANGE/STOVE TOP ALSO FILTERS ABOVE COOKING EQUIPMENT. EXTERIOR THE FRYERS, FLAT GRILL, TABLE STORAGE UNITS.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. REPLACE MISSING AND BROKEN TILES THROUGHOUT FRONT PREP REAR STORAGE AND ALSO CLEAN UNDER AND AROUND ALL EQUIPMENT FRONT, MIDDLE AND REAR RESTROOM.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. FRONT CEILING IN POOR REPAIR. INSTRUCTED TO REMOVE TAPE AND REPAIR.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. CLEAN ALL LIGHT SHIELDS FRONT AND REAR.
36
70
Aug 11, 2010
Reinspection
No violations found.
100
Jul 19, 2010
Complaint
5 minor violations.
View 5 violations
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED 20 MOUSE DROPPINGS IN THE FOLLOWING AREAS: ON SHELF UNDER FRONT COUNTER, ON SHELF UNDER GRILL, ON TABLE BEHIND SLICER AND INSIDE CLOSET WHERE FURNACE IS STORED. I ALSO OBSERVED LIVE FLIES ON PREMISES. SCREEN AT DOORS IN POOR REPAIR; NEED REPLACING OR REATTACHING. TOP OF SCREEN DOOR HAS AN OPEN SPACE BETWEEN DOOR FRAME ALSO ALLOWING INSECTS TO GET IN AND BOTTOM OF SAME DOOR NOT RODENT PROOFED ALLOWING MICE TO GET IN. THIS DOOR IN IN THE REAR. MUST MAKE ADJUSTMENTS TO DOOR, ESPECIALLY IF OUTER DOOR WILL BE OPEN FOR AIR. RECOMMENDED PEST CONTROL COMPANY RETURN TO ESTABLISHMENT FOR A FOLLOW UP VISIT PRIOR TO REINSPECTION NEXT WEEK.
18
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST CLEAN THE FOLLOWING EQUIPMENT AND MAINTAIN: INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE, EXTERIOR SURFACES OF GRILL, FRYERS AND HOODED AREA ABOVE COOKING EQUIPMENT (VENTS) TO REMOVE GREASE AND DUST.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN FLOORS IN AFFECTED AREAS MENTIONED ABOVE IN VIOLATION #18. SOME FLOOR TILE CRACKED OR LOOSE; INSTRUCTED TO REPLACE WHERE NEEDED. ALSO SWEEP FLOORS BEHIND OTHER KITCHEN EQUIPMENT.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. MUST REPLACE WALL COVING ALONG WALLBASE IN REAR KITCHEN WHERE LOOSE OR MISSING. SEAL HOLE IN WALL OF WASHROOM BEHIND TOILET. SEAL HOLE AROUND PIPE IN WASHROOM AND UNDER THREE COMP SINK.
35
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. INSTRUCTED ON PROPER STORAGE OF WET MOPS AND WASTE WATER FROM MOP BUCKETS. MUST DISPOSE OF WASTE WATER IN BUCKET INTO THE UTILITY SINK AFTER USING IT. WET MOP SHOULD BE RUNG OUT, CLEANED IF NEEDED AND STORED UPRIGHT TO DRY. STANDING WATER AND MOPS GIVE OFF ODOR.
41
78
Frequently Asked Questions
When was Super Grill and Sub last inspected?
The most recent health inspection at Super Grill and Sub on file is from Jun 10, 2011. The public record contains three inspections in total.
What is the most common violation at Super Grill and Sub?
Across the inspection record, “food and non-food contact surfaces properly designed” has been cited two times, more than any other issue at Super Grill and Sub.
Has Super Grill and Sub's inspection record improved over time?
No. Recent inspections at Super Grill and Sub have averaged around seven violations per visit, up from roughly two earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Super Grill and Sub means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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