HILLTOP RESTAURANT INC.

PREP FOODS INSIDE STORAGE/WALK IN COOLERS AND DRIED FOOD STORAGE CONTAINERS/BINS NOT LABELED, INSTRUCTED TO DATE/LABEL AND MAINTAIN.

INSTRUCTED TO REPLACE BROKEN/MISSING GASKETS ON BOTH DOORS OF THE PREP REACH IN COOLER AT KITCHEN/PREP AREA

EXCESSIVE FOOD DEBRIS AND GREASE BUILD-UP ON EQUIPMENT; INSTRUCTED TO CLEAN/SANITIZE; COOKING EQUIPMENT, CABINETS, TOASTERS, SHELVES, MICROWAVE OVEN BOTTOM PANELS AND LEGS OF ALL EQUIPMENT, SLICER AND FREEZERS.

FOOD DEBRIS AND GREASE BUILD-UP ON FLOORS, INSTRUCTED TO DETAIL CLEAN FLOORS; UNDER, BEHIND COOKING EQUIPMENT AT CORNERS AND ALONG WALLS IN THE KITCHEN AND INSIDE THE CLOSET.

MUST DETAIL CLEAN WALLS BEHIND 3PART SINK AND DISH WASHING MACHINE, REMOVE DRIED FOOD DEBRIS. ALSO CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT.

INSTRUCTED TO REPAIR BOTH LEAKING FAUCETS FOR 3PART SINK.

INSTRUCTED TO REMOVE BOXES/CLUTTER FROM THE CLOSET, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOOR, AWAY FROM WALLS.

INSTRUCTED TO CLEAN AND REPAINT RUSTY METAL STORAGE RACKS INSIDE WALK-IN COOLER OR REPLACE.

INSTRUCTED TO REPLACE CRACKED LIGHT SHIELD ABOVE DISH WASHING AREA.

REAR DRY STORAGE ROOM IN NEED OF REORGANIZING. MUST REMOVE UNNECESSARY ARTICLES TO PREVENT RODENT AND INSECT HARBORAGE.

All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL PREP FOODS INSIDE WALK IN COOLER AND DRIED FOOD STORAGE CONTAINERS IN STORAGE ROOM.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST SEAL RAW WOOD SHELVES INSIDE STORAGE ROOM.

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; INTERIOR, EXTERIOR OF; COOLERS, COOKING EQUIPMENT, LEGS AND BOTTOM PANELS OF PREP TABLES AND STEAM TABLE, SHELVES UNDER TOASTERS, CAN OPENER, AND DISH MACHINE.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS UNDER COOKING EQUIPMENT, DISH MACHINE AND THRU-OUT STORAGE ROOM.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST REPLACE BROKEN LIGHT SHIELDS ABOVE PREP TABLES AND COOKING EQUIPMENT IN KITCHEN.

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. MUST REPAIR 3PART SINK FAUCET.

MUST REMOVE UNNECESSARY ARTICLES AND ORGANIZE STORAGE ROOMS TO PREVENT PEST HARBORAGE.

CLEANING TOWELS MUST BE PROPERLY STORED.

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

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

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.

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.

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