HILLTOP CARIBBEAN GRILL

Approved thawing methods used — Inspector Note: Raw pork was observed in thawing in meat sink at room temperature. COS- Running water was added to complete the approved thawing method. C/A: 511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF;

Thermometers provided and accurate — Inspector Note: Observed NO ambient air thermometer located in the coolest part of the countertop reach in cooler unit. ADVISED TO HAVE REPLACED. C/A: 11-6-1.05(2)(x) - TMD, Located in Refrigerators/ Hot Holding (Pf, C) (x) Temperature Measuring Devices. 1. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.

Personal cleanliness — Inspector Note: Employee was observed handling ready to eat TCS food items (Beef Patties) with artificial French tip nails without wearing gloves. COS: Employee was educated on proper food handling and patties were discarded by employee. Hands were washed and gloves were put on before returning to main kitchen. C/A: 511-6-1.03(5)(f) - Fingernails (Pf) (f) Fingernails. Employees shall keep their fingernails clean and trimmed to no longer than the tips of the fingers. Pf Unless wearing gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. Pf

In-use utensils: properly stored — Inspector Note: Water used to store scoops for rice was observed at 78F. COS: water was discarded and scoops moved to the dish pit to be properly washed. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). Advised PIC utensils shall be stored water holding at least 135F at all times.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: No sink available for washing vegetables. Advised to have repaired. C/A:.05(3)(k)- Sink for Washing Raw Fruits and Vegetables. At least one sink, plumbed with hot and cold water under pressure, shall be provided for the washing of fruits and vegetables as specified under DPH Rule 511-6-1-.04(4)(g)1.P

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed foil lining the oven in main kitchen. ADVISED TO HAVE REMOVED. Corrective Action: 511-6-1.05(1)(a) - Materials, General Requirements (P, C) (1) Materials. (a) General Requirements. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.

Nonfood-contact surfaces clean — Inspector Note: Observed the inside of glass door reach in cooler, prep top cooler, countertop reach in cooler, reach in freezer, walk in cooler unclean with food debris build up. Fans in walk in cooler were observed with heavy white debris build up. ADVISED TO HAVE DEEP CLEANED AND IN CREASE CLEANING FREQUENCY. C/A: C/A: 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Plumbing installed; proper backflow devices — Inspector Note: Hand sink in main kitchen has continuous drip. ADVISED TO HAVE REPAIRED. C/A:511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Physical facilities installed, maintained, and clean — Inspector Note: Observed floors under cooking equipment, dry storage racks in main kitchen unclean with HEAVY food debris build up. ADVISED TO HAVE DEEP CLEANED AND INCREASE CLEANING FREQUENCY. C/A:511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Adequate ventilation and lighting; designated areas used — Inspector Note: Light bulb observed not working in the walk in freezer. ADVISED TO HAVE REPAIRED. C/A: 11-6-1.07(3)(f) - Lighting Intensity, adequate in food prep, storage & service areas (C) (f) Lighting Intensity. The light intensity shall be: 1. At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning;

Insects, rodents, and animals not present — Inspector Note: Observed hole in the main kitchen screen door leading outside. ADVISED TO HAVE REPAIRED. C/A: 511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected. 4. Except as specified in paragraphs 2 and 5 of this subsection, if the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purposes or a temporary food service establishment is not provided with windows and doors as specified under paragraph 1 of this subsection, the openings shall be protected against the entry of insects and rodents by: (i) 16 mesh to 1 inch (16 mesh to 25.4 mm) screens;

Certified Food Protection Manager — Inspector Note: Location has no certified food safety manager employed at time of inspection. C/A:11-6-1.03(3)(a) - Food Safety Manager Certification (Pf) Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Pf

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed sanitizer bucket stored in the hand wash sink at front service area. COS: sanitizer bucket was removed and sink was sanitized. Advised employee hand sink shall remain free and clear at all times. C/A: 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 2. A handwashing facility may not be used for purposes other than handwashing. Pf

Food-contact surfaces: cleaned & sanitized — Inspector Note: Employee was observed wiping counter top at front service area using a sanitizer bucket and wiping cloth with no measurable amount of sanitizer. COS: Employee was advised to on proper way to prepare a sanitizer solutions, she complied and remade the solution to read 100 ppm Cl. C/A:511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Proper cold holding temperatures — Inspector Note: Multiple TCS food items were not maintaining a TCS food temp of 41F or below stored in countertop reach in cooler. *See temp log COS: All TCS food items were discarded by PIC. C/A: 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Proper date marking and disposition — Inspector Note: Observed multiple cooked TCS food items stored in countertop reach in cooler for more than 24 hours without proper date markings. COS: ALL TCS FOOD ITEMS STORED IN COUNTERTOP REACH IN COOLER WERE DISCARDED. C/A: 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 3. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. Pf

Toxic substances properly identified, stored, used — Inspector Note: Observed multiple spray bottles stored in main kitchen and restroom without common name labels. Advised to have all spray bottles labeled, complied and labeled. C/A:511-6-1.07(6)(b) - Working Containers, Common Name (Pf) (b) Working Containers, Common Name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: vfdlk

Certified Food Protection Manager — Inspector Note: Location has no active CFSM. COS: PIC signed up for servsafe test while inspector was onsite. 511-6-1.03(3)(a) - Food Safety Manager Certification (Pf) Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Pf

Proper cooling time and temperature — Inspector Note: Observed cooked Time/Temperature Control for Safety Food (3 pans of curry chicken stored in walk in cooler) not cooled from 135F to 41F within 6 hours. COS: 3 pans were discarded by PIC C/A: 511-6-1.04(6)(d) - Cooling (P) (d) Cooling. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed employee place pan of curry chicken (85F) in walk in cooler to cool with lids on tight. C/A: 511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Employee was educated on proper cooling methods. Employee complied removed lids and placed pan on ice to complete proper cooling methods.

Nonfood-contact surfaces clean — Inspector Note: Observed the inside of reach in coolers, prep top, reach in freezer unclean with food debris build up. C/A: C/A: 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Advised to have deep cleaned and increase cleaning frequency.

Certified Food Protection Manager — Inspector Note: Location has no active CFSM. C/A: 511-6-1.03(3)(a) - Food Safety Manager Certification (Pf) Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Pf Given 30 days to obtain and email to [REDACTED EMAIL]

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed colander stored in hand sink upon entering main kitchen. C/A: 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 2. A handwashing facility may not be used for purposes other than handwashing. Pf COS: Colander was removed and sink was sanitized. Advised PIC sink shall remain free and clear at all times.

Proper hot holding temperatures — Inspector Note: Observed greens(121F) and beef patties (119F) not maintaining a TCS food temp of 135F or higher. C/A: 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: Items were discarded by PIC.

Proper date marking and disposition — Inspector Note: Observed multiple cooked TCS food items stored in reach in cooler, walk in cooler and prep top for more than 24 hours without proper date markings. C/A: 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 3. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. Pf COS: Cooked TCS food items were discarded by PIC. Advised to refer to the date marking poster.