HILLTOP FAMILY RESTAURANT

Violations (11)

• 16

  FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  SOME INTERIOR AREAS OF THE ICE MACHINES ICE SHOOT IN NEED OF CLEANING. MUST CLEAN AND MAINTAIN.

• 16

  FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  NOTED THE CHLORINE CHEMICAL DISH WASHING MACHINE NOT DISPENSING SANITIZER WHILE DISHES BEING WASHED. 0 PPM CHLORINE NOTED AFTER SEVERAL ATTEMPTS. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, PROPERLY DISPENSES CHLORINE SANITIZER AND C.D.P.H CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. INSTRUCTED TO SET THE THREE COMPARTMENT SINK TO WASH, RINSE AND SANITIZE AND RE-WASH ALL DISHES. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.

• 20

  PROPER COOLING TIME AND TEMPERATURE

  OBSERVED IMPROPER COOLING OF TCS COOKED POTATOES IN THE WALK-IN COOLER. COOKED POTATOES INSIDE A TIGHTLY COVERED DEEP PLASTIC PAN AT 98.9F. POTATOES COOKED IN THE MORNING AT 8:30AM EXCEEDING THE 2 HOURS TO COOL DOWN TO 70F, THEN AN ADDITIONAL 4 HOURS TO 40F. REVIEWED PROPER COOLING METHODS AND TEMPERATURE REQUIREMENTS FOR COOLING. INSTRUCTED TO REHEAT POTATOES TO 165F THEN START THE COOLING PROCESS AGAIN. PRIORITY VIOLATION 7-38-005. SEE VIOLATION #21 FOR CITATION.

• 21

  PROPER HOT HOLDING TEMPERATURES

  NOTED APPROXIMATELY 3 LBS COOKED SAUSAGE ON THE STOVE TOP BEING HELD HOT AT AN IMPROPER TEMPERATURE OF 103.6F. REVIEWED PROPER HOT HOLDING TEMPERATURE REQUIREMENTS FOR TCS FOODS. SAUSAGE DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

• 37

  FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  ALL BULK FOOD NOT STORED IN THE ORIGINAL CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.

• 41

  WIPING CLOTHS: PROPERLY USED & STORED

  PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.

• 49

  NON-FOOD/FOOD CONTACT SURFACES CLEAN

  MUST NOT USE CARDBOARD AS LINER UNDER THE ELECTRIC SLICER.

• 51

  PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

  NOTED VERY LOW HOT WATER PRESSURE AND LOW STREAM OF HOT WATER IN THE MENS WASHROOM. MUST PROVIDE A GREATER WATER FLOW FOR HOT WATER.

• 55

  PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

  WATER DAMAGED CEILING TILES IN THE REAR DRY FOOD STORAGE ROOM. MUST REPLACE.----DIRTY FLOORS ALONG BASEBOARDS IN THE REAR DRY FOOD STORAGE ROOM. MUST CLEAN AND MAINTAIN.

• 56

  ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

  MISSING LIGHT SHIELDS IN THE REAR DRY FOODS STORAGE ROOM. MUST REPLACE.

• 57

  ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

  NOTED EXPIRED FOOD HANDLER CERTIFICATE FOR COOK ON SITE. INSTRUCTED TO PROVIDE VALID FOOD HANDLER CERTIFICATES FOR ALL REQUIRED EMPLOYEES.