Superior Market, 16638 Ave. 168, Woodville, CA - Restaurant inspection findings and violations

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Business Info

Restaurant name: Superior Market
Address: 16638 Ave. 168, Woodville, CA
Total inspections: 9
Last inspection: 3/6/2012
Score
97
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Inspection findings

Inspection Date

Score
No violation noted during this evaluation. 3/6/201297
  • No Food Safety Certificate available.
 8/24/201196
  • Drinking cup stored in employee handwash sink
  • Temperature of hot holding unit measured 105-109 degrees.
 2/15/201190
  • Inadequate holding temperatures; no hot water; no toilet tissue in restroom; expired food safety certificate.
 8/31/201087
No violation noted during this evaluation. 2/11/201097
  • According to manager food related equipment is not being sanitized
  • Food related utensils and equipments must be washed, rinsed and sanitized
  • Sanitzer available.
 8/13/200992
  • Water observed shut off at employee hand-wash sink
  • Provide hot and cold running water at this sink
  • Provide and maintain an adequate supply of soap in dispenser
  • Violation was corrected.
 3/24/200992
  • The purpose of this visit was to conduct a reinspection regarding the violations listed on the 10-28-08 inspection report
  • Correct the remaining items: 1
  • Install the wall mounted soap and towel dispensers at the employee handwash sink
  • 2
  • Install a minimum of six inch high barrier between the employee handwash sink and three compartment sink
  • 3
  • Provide a metal stemmed probe temperature
  • 4
  • Provide test strips to measure the chlorine sanitizer
  • 5
  • Maintain product temperature at 135 degrees inside hot holding cabinet
  • Measure 110 degrees
  • Product related.
 11/13/2008
  • Employee hand-wash sink was observed blocked
  • Discontinue this practice
  • This sink must be accessible at all times for hand-washing purposes
  • Install wall-mounted soap and towel dispensers directly adjacent to sink
  • Cold water valve was shut off at the employee hand-wash sink
  • Hot and cold running water must be provided at this sink
  • Flies were observed throughout the meat department
  • Maintain premises free of vermin
  • Remove unapproved fly strips from the facility
  • Use only approved methods of vermin control as discussed with manager
  • An accumulation of food residue was observed inside the bard saw compartments
  • Food-related equipment must be washed, rinsed and sanitized after use
  • Taquitos were observed in holding cabinet at 120-129 degrees
  • Inadequate
  • Maintain holding temperatures for potentially hazardous foods at or above 135 degrees
  • Immediately reheat products to 165 degrees
  • No sanitizer was available at the three-compartment sink
  • Maintain sanitizer, such as bleach at 100 ppmm minimum, for sanitizing all food-related equipment
  • Item corrected.
 10/28/200881

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Supeior Market
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