UNIVERSITY GRILL & PIZZA
PASS W/ CONDITIONSTuesday, April 6, 2010 at 3:08 PM
Violations Cited
21-3-304.14
Wiping Cloths Clean Sanitize
Maintain the soiled wiping cloths in sanitizer when not in use. Cloths utilized to handle hot pans do not need to be stored in sanitizer but should not be stored on food preparation surfaces.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
37-6-501.11-.12
Improper Maintenance of Walls/Ceilings
Several wall and shelf surfaces are beginning to show some wear. The surfaces should be cleaned and sealed (painted) over the next year. A slight grease build up was observed on the baseboard behind the grill and fryer above and below the baseboard where it meets the wall and floor. Clean.
Why This Matters
OVERHEAD CONTAMINATION: Peeling paint and debris fall into food. Condensation on ceilings drips bacteria onto prep surfaces. Studies found ceiling tiles harbor Bacillus cereus spores. Restaurant ceiling collapse contaminated food service for 200 guests.
Code Requirements
Walls/ceilings must be: Smooth and washable in food areas; Light-colored for easy soil detection; Free of holes, cracks, peeling paint; Sealed at all joints and attachments; Clean and free of grease, dust, cobwebs; Non-absorbent in areas subject to moisture.
Corrective Actions
Repair all holes within 14 days; Repaint with washable paint; Replace damaged ceiling tiles; Seal all penetrations; Clean walls and ceilings monthly; Fix any leaks immediately; Install FRP panels in splash zones