HILLTOP FAMILY RESTAURANT

2025-11-07: Canvass

Pass w/ Conditions

• Critical: CHI-16 — FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: 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.
• Not Critical: CHI-16 — FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: SOME INTERIOR AREAS OF THE ICE MACHINES ICE SHOOT IN NEED OF CLEANING. MUST CLEAN AND MAINTAIN.
• Critical: CHI-20 — PROPER COOLING TIME AND TEMPERATURE - Comments: 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.
• Critical: CHI-21 — PROPER HOT HOLDING TEMPERATURES - Comments: 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.
• Not Critical: CHI-37 — FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: ALL BULK FOOD NOT STORED IN THE ORIGINAL CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.
• Not Critical: CHI-41 — WIPING CLOTHS: PROPERLY USED & STORED - Comments: PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
• Not Critical: CHI-49 — NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST NOT USE CARDBOARD AS LINER UNDER THE ELECTRIC SLICER.
• Not Critical: CHI-51 — PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 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.
• Not Critical: CHI-55 — PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 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.
• Not Critical: CHI-56 — ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: MISSING LIGHT SHIELDS IN THE REAR DRY FOODS STORAGE ROOM. MUST REPLACE.
• Not Critical: CHI-57 — ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NOTED EXPIRED FOOD HANDLER CERTIFICATE FOR COOK ON SITE. INSTRUCTED TO PROVIDE VALID FOOD HANDLER CERTIFICATES FOR ALL REQUIRED EMPLOYEES.