Hill Top Cafe
10661 N. U.S. Hwy 87 78618+18309978922
inspected on: 01/29/16
permit number: 0068
score: 82
purpose: Routine
follow-up: No
inspected by: Rebekah Cathey
received by: Kayla Young
owner: John Nicholas
turkey soup: 176°F gumbo: 165°F gumbo: 170°F mashed potatoes: 171°F shrimp: 37°F cheese: 39°F rice: 156°F cucumbers: 41°F peppers: 38°F
| Requirement | Photos | Status | Demerits |
|---|---|---|---|
| Legacy - Food Temperature/Time Requirements Violations Require Immediate Corrective Action | |||
| 1. Proper Cooling for Cooked/Prepared Food |
IN NO | ||
| 2. Cold Hold 41 degrees Fahrenheit /45 degrees Fahrenheit |
IN | ||
| 3. Hot Hold 135 degrees Fahrenheit |
IN | ||
| 4. Proper Cooking Temperatures |
IN NO | ||
| 5. Rapid Reheating 165 degrees Fahrenheit in 2 Hrs |
IN NO | ||
| Legacy - Personnel/Handling/Source Requirements Violations Requre Immediate Corrective Action | |||
| 6. Personnel with Infections Restricted/Excluded |
IN | ||
| 7. Proper/Adequate Handwashing |
IN | ||
| 8. Good Hygienic Practices Eating/Drinking/Smoking/Other |
IN | ||
| 9. Approved Source/Labeling |
IN | ||
| 10. Sound Conditions |
IN | ||
| 11. Proper Handling of Ready-To-Eat Foods |
IN | ||
| 12. Cross-contamination of Raw/Cooked Foods/Other |
IN | ||
| 13. Approved Systems HACCP Plans/Time as Public Health Control |
IN | ||
| 14. Water Supply - Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure Not an approved PWS. Out of compliance with TCEQ. |
OUT | 4 | |
| Legacy - Facility and Equipment Requirements Violations Require Immediate Correction, Not To Exceed 10 Days | |||
| 15. Equipment Adequate to Maintain Product Temperature |
IN | ||
| 16. Handwash Facilities Adequate and Accessible |
IN | ||
| 17. Handwash Facilities with Soap and Towels |
IN | ||
| 18. No Evidence of Insect Contamination |
IN | ||
| 19. No Evidence of Rodents/Other Animals |
IN | ||
| 20. Toxic Items Properly Labeled/Stored/Used |
IN | ||
| 21. Manual/Mechanical Warewashing and Sanitizing See Temperature logs for ppm/temperature of Mechanical Device that was captured 200ppm bar 180ºF mechanical 400ppm bucket |
IN | ||
| 22. Manager Demonstration of Knowledge/Certified Food Manager Samuel 2020 Observed no documentation of all food handlers in establishment. |
1 photo | OUT | 3 |
| 23. Approved Sewage/Wastewater Disposal System, Proper Disposal Observed handwashing sink in baking room in disrepair and turned off. |
OUT | 3 | |
| 24. Thermometers Provided/Accurate/Properly Calibrated (2+- degrees Fahrenheit |
IN | ||
| 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair Observed build up in drink nozzle holder. Observed the ice machine door in disrepair. Currently in progress of looking for new door. Observed ice scoop not stored in clean and sanitized container. |
OUT | 3 | |
| 26. Posting of Consumer Advisories Heimlich/Disclosure/Reminder/Buffet Plate Distributed updated employee reporting form. |
IN | ||
| 27. Food Establishment Permit |
IN | ||
| Legacy - Other Violations Require Corrective Aciton, Not to Exceed 90 Days or the Next Inspection, Whichever Comes First | |||
| Notes 12 employees |
IN | ||
| Notes Excellent addition with self closure, frp, repairing floor and new refrigeration unit. Continue the good improvement. |
1 photo | ||
| Notes Effective January 1, 2016, an order, amending the Gillespie County, Texas Food Establishment regulations by adding section IX regarding the posting of permits, inspection reports and food manager certificates. Distributed first aid publication. Distributed Publication No. 12 Bare Hand Contact with Ready to Eat Foods. |
|||
| Violation Observed lack of light shield or shatterproof bulb on line. Observed no end cap on line. |
OUT | 1 | |
| Violation Observed hole in countertop at steam table. |
OUT | 1 | |
| Violation Observed gaskets in disrepair. |
OUT | 1 | |
| Violation Observed build up on fan guards in walk in cooler and build up on overhead venting. |
OUT | 1 | |
| Violation Observed single service items stored outside. Majority of single service items have been moved to indoor storage. |
OUT | 1 | |
| Total: | 18 | ||
Received by: Kayla Young
Corrective Actions to Ensure Safe Food
1 Cooling
- PHF/TCS* food cooled from 135° F to 70° F more than 2 hours OR 135° F to 41° F (45° F) more than 6 hours; OR prepared food cooled to 41° F (45° F) more than 4 hours: Action: Voluntary destruction, rapid reheating of cooked foods if less than 4 hours
2 Cold Hold
- PHF/TCS food held above 41° F (45° F) more than 4 hours: Action: Voluntary destruction
- PHF/TCS food held above 41° F (45° F) less than 4 hours: Action: Rapid cool (e.g. ice bath)
3 Hot Hold
- PHF/TCS food held below 135° F more than 4 hours: Action: Voluntary destruction
- PHF/TCS food held below 135° F less than 4 hours: Action: Rapid reheat to 165° F or more
4 Cooking
- PHF/TCS food undercooked: Action: Re-cook to proper temperature
5 Rapid Reheating
- Cold PHF/TCS food improperly reheated: Action: Reheat rapidly to 165° F
7 Handwashing
- Food employees observed not washing hands: Action: Instruct employees to wash hands as specified in the Rules.
9, 10 Approved Source/Sound Condition
- Foods from unapproved sources/unsound condition: Action: Voluntary destruction
11 Proper Handling of Ready-to-Eat Foods
- Employee did not properly wash and sanitize hands before touching ready-to-eat food with bare hands: Action: Voluntary destruction
12 Cross-Contamination of Raw/Cooked Foods
- Ready-To-Eat food contaminated by raw PHF/TCS food: Action: Voluntary destruction of ready-to-eat foods
14 Water Supply
- Facility does not have water for washing hands, preparing food, or cleaning equipment/utensils: Action: Voluntary suspension of food preparation
*Potentially Hazardous Food (PHF) / Time/Temperature Control for Safety (TCS)