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Hilltop Restaurant

September 17, 2010 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings5
critical findings2

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Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less.All hot food shall be stored at a temperature of 140F or higher. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:FETA CHEESE AT TEMP OF 50.9F.(STORED IN DISPLAY PREP COOLER,AIR TEMP OF 37),1 LAYER OF FRESH EGGS STORED INSIDE THE 3 DOOR COOLER AT TEMP OF 61.5F; COOKED PASTA IN WATER STORED IN WALK-IN COOLER AT TEMP OF FARFALLE PASTA 46F- 46.7F;DITALINI COOKED PASTA AT TEMP OF 72.5F;COOKED GROUND BEEF AT TEMP OF 45.5F TO 46.9F;COLESLAW AT TEMP OF 46.5F .FOUND MACARONI AND CHEESE STORED IN STEAM TABLE AT TEMP OF 98.2F,MELTED CHEESE AT TEMP OF 97.1F;(WATER TEMPERATURE IN STEAM TABLE AT TEMP OF 175F).NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED.FOOD DISCARDED AND DENATURED.POUNDS 27 VALUE 85.CRITICAL VIOLATION:7-38-005(a) HOOOO63975-14
code 3Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. OBSERVED THE COOK WASHING AND RINSING 3 STAIN STEEL CONTAINERS, WHICH WAS USED TO SCRAMBLE FRESH EGGS IN THE 3 COMPARTMENT SINK, WITHOUT SANITIZING. ALSO THE SAME COOK WASHED BOWL AND UTENSIL IN THE EXPOSED HAND SINK,INSTRUCTED TO SANITIZE MULTI USE EQUIPMENT AT ALL TIMES. AND TO USE ONLY 3 COMPARTMENT SINK.CRITICAL VIOLATION:7-38-030 HOOOO63975
code 8Priority
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.REMOVE AND REPLACE BROKEN STRIP ON BOTTOM OF THE SIDE DOOR(BANQUET ROOM).REPLACE BROKEN RUBBER GASKET AROUND THE SMALL COOLER(3 DOORS)IN DINING AREA.PAINT RAW WOOD SHELVES INSIDE THE CLOSET OF BANQUET HALL,SURFACE MUST BE SMOOTH AND CLEANABLE.
code 32
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned. REPLACED CHIPPED/BROKEN WALL BESIDE THE MOP SINK,SURFACE NOT SMOOTH AND CLEANABLE,ALSO EMPLOYEES WASHROOM, BEHIND THE TOILET.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. PROVIDE 3 WORKING STOPPERS FOR THE 3 COMPARTMENT SINK.DO NOT USE PLASTIC TO SEAL DRAIN
code 38

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.