HILLTOP CAFE, 1104 WALNUT, CEDAR VALE, KS - Restaurant inspection findings and violations

Business Info

Name: HILLTOP CAFE
Type: Restaurant
Address: 1104 WALNUT, CEDAR VALE, KS 67024
Phone: 620-758-5075
Total inspections: 6
Last inspection: Dec 21, 2015

Restaurant representatives - add corrected or new information about HILLTOP CAFE, 1104 WALNUT, CEDAR VALE, KS »

Violation code	Inspection Date	Violations	Type	Compliance
3-302.11(A)(2) - --REPEAT: In the walk-in-cooler there is a raw turkey breast in a container directly above raw shell eggs. Corrected on Site (COS) - this was rearranged. In the make table cooler there was raw ground beef in a container stored directly above raw pork bacon. COS - this was rearranged. Explained difference in cook temperatures that is causing the violations to the manager. KDA_3_50118A2 - --REPEAT: In the waitressing cooler there is an open gallon of milk with no date on it. This was identified as having been opened this weekend, Saturday (12/19/15) at the earliest. COS - the manager dated this. KDA_3_50118A3 - --REPEAT: In the walk-in-cooler and the make table there are items that are dated for more than 7 days. They are as follows: Grilled Chicken Breasts - dated 12/18 thru 12/25 Cooked Beets - dated 12/19 thru 12/26 Opened gallon of milk - dated 12/20 thru 12/28 COS - the manager corrected all of these dates. KDA_4_10111A - --There are clear sterilite plastic flip top lid containers in the make table storing food products (bacon, beef, pork). The food products are in direct contact with the plastic of these containers. These containers do not have any markings indicating they are safe for direct food contact. When looking the containers up online, they are listed as being organizing accessories, crafts, and other items around the house. These is no mention of them being appropriate for food. Spoke with the manager about these containers. The last inspection, they were lined on the bottom and sides with parchment paper, causing the food to not be in direct contact with the container. The manager said that is their normal process with the containers. The cook was in a rush this morning and did not get the containers lined as they normally would be. Let them know that these containers needed to be lined.	12/21/2015	4	Follow-up	Out
7-207.12(A) - --There is a refrigerated bottle of medicine (Silver Sulfadiazine) that was identified as employee use that is stored in the Estate cooler. It is directly above condiment containers in the cooler. COS - the cook moved it to an empty drawer in the bottom of the fridge. Letting her know that as long as it is in a spill-proof container and stored where it cannot contaminate food items, it is fine for it to be stored in the cooler. 3-302.11(A)(2) - --In the walk-in-cooler there is raw chicken in containers sitting directly on top of a box of raw pork bacon. COS - this was rearranged by the cook. --This is not cited as a violation: raw beef was stored above raw pork, raw shell eggs. The make table has raw ground beef in the top above raw ground pork and raw ground beef below. Recommend using the silo method to separate different types of raw animal foods such as beef, fish (including shellfish) lamb, pork, and poultry. Please be aware that raw fish, including shell fish, pose a high risk for allergen cross contact and must be stored so it can’t contact other foods. KDA_2_30114G - --The cook in the kitchen was handling raw beef for chicken fried steak. After breading it and putting it in the fryer, she changed gloves and began handling bread to put in the toaster to make toast. She did not wash her hands prior to putting on the clean gloves. Corrected on Site (COS) - explained the hand washing violation to the cook. She washed her hands and put on fresh gloves. Did not require the bread to be discarded. KDA_2_40111 - --An employee drink in an open coffee cup was sitting on a shelf in the kitchen near the hand sink, directly above clean bowls. KDA_3_10111 - --In the reach-in-cooler below the make table there is a ziploc bag of ready-to-eat turkey that is dated as being opened 8/7/15. Upon asking the cook, she said this turkey had been frozen on 8/7/15 when it was opened. She is unsure when it was taken out of the freezer because she is not the one who did it. COS - she discarded the turkey. KDA_3_30212 - --There are unlabeled items throughout the waitressing and kitchen area that were identified as syrup, powdered sugar, and condiments. KDA_3_30414B1 - --There is a wet wiping cloth sitting out on the counter next to the cutting board in the kitchen. KDA_3_30511A1 - --There is a box of bread stored directly on the flood in the outdoor dry storage unit. KDA_3_50115A - --There are hash browns on the counter in a box in the kitchen that were made this morning - per the cook. The hash browns come in dry and have water added to them to prepare them for browning on the grill. The cook said she had made them approximately 30 minutes prior. They are sitting out on the counter with no temperature control to cool. COS - she moved them into a cooler to cool down. KDA_3_50116A1 - --The taco meat in the steam table is measuring 102.5 F. The cook said she had prepared the taco meat this morning and put it in the steam table around 730am. It was approximately 8:20am when the temperature was taken. COS - she reheated the taco meat in the microwave to 165.3 F. KDA_3_50116A2 - --There is a bowl of hash browns sitting out on the counter. These have only been out for 20 to 30 minutes, per the cook. They are measuring 58.6 F. COS - she moved the hash browns into the cooler. KDA_3_50116B - --There are raw shell eggs sitting out on the counter. The cook said she had not had them out for long, only 20 to 30 minutes. They were measuring 66.9 F. COS - she moved the eggs into the cooler. KDA_3_50118A2 - --In the walk-in-cooler there is a container of cooked vegetables with no date marking, and a container of candied yams with no date marking. The cook said the vegetables were done Saturday (11/28/15) and the yams were done on Thanksgiving (11/26/15). COS - she chose to discard both of these. In the Estate cooler (waitressing area) there is an open gallon of milk with no date marking on it. The cook identified this as having been opened Thursday (11/26/15). COS - this was dated. There are hash browns in a bowl on the counter in the kitchen. The cook said these hash browns were prepared yesterday (12/1/15) in the morning. COS - she dated them. 3-501.17(C) Pf - Date Marking (Maintaining oldest date) A refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) ingredient or a partion of a refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (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. In the walk-in-cooler there is a container of potato salad that is dated 12/2/15. Upon talking with the cook, she said the potatoes in this potato salad were cooked yesterday (12/1/15). COS - she changed the date marking to reflect the earliest date (12/1/15) KDA_3_50118A3 - --In the walk-in-cooler there is a package of opened, ready-to-eat ham that is dated 11/29 - 12/6. COS - the cook corrected the end date to 12/5. In the walk-in-cooler there is milk that is dated as being opened on 11/31. Upon questioning the cook, she said this was opened yesterday (12/1). COS - she corrected the date. KDA_4_20211A2 - --There was a plastic pitcher with a crack around the handle on a shelf in the kitchen. COS - the cook discarded this. KDA_4_60111A - --There is a utensil in a drawer of clean utensils in the kitchen that has dried food residue along the edge. COS - the cook moved this to the dirty dishes. The clear flour container has sticky residue from a labeling sticker on the outside of the container. There is a tub sitting on the counter as clean with sticker residue remaining on the outside of the container. There is a tub of chopped potatoes in the walk-in-cooler that has sticker residue from the manufacturer's labeling sticker on the outside of the container. The ice bucket has two spots of sticker remaining from the original manufacturer's labeling sticker. The door seal to the make table has crumbs caught in it. The potato slicer has not yet been used today - per the cook. There is dried food debris in the blades of the slicer. KDA_4_60111C - --There are food crumbs in the base of the drawers storing clean utensils. There is grease accumulation in the vent hood. The drawers in the reach-in-freezer in the ware washing area have food crumbs/debris in the base of them. KDA_4_90311A - --There is a box of hinged to-go containers stored directly on the floor in the outdoor dry storage unit. KDA_4_90311B - --There are non-inverted and uncovered plates, bowls, saucers, platters, mixing bowls, and baking sheets throughout the kitchen and waitressing area. KDA_5_20515B - --The connection between the dishwasher table and the dishwash machine is dripping water onto the floor. KDA_6_20215A3 - --There is a narrow 1/4 to 1/2 inch gap at the bottom threshold of the front door. KDA_6_30114 - --There is no hand washing sign posted at the hand sink in the ware washing area. COS - provided with sign to be posted. KDA_6_50111 - --The floor near the back door in the kitchen is broken/pitted so that it is not smooth and easily cleanable. KDA_7_10211 - --In the waitressing area there is an unlabeled brown bucket with liquids and cloths inside next to the hand sink, an unlabeled container with a green liquid inside, and a container with a bubbly liquid and silverware inside. These were identified by the waitress and cook as bleach and soap water, hand soap, and soapy water. Let them know that these all need to be labeled. Next to the hand sink in the kitchen there is an unlabeled squirt bottle that the cook verified was soap. There is an unlabeled bucket that the cook said had a bleach and soap water mixture inside. She labeled the bleach water. The soap water label keeps falling off after she labeled it during the inspection. Recommended she use box tape or something similar to keep the label in place. On a cart of chemicals in the dish washing area there are two unlabeled spray bottles with liquids inside. The waitress said they were degreaser and cleaners. KDA_7_20111A - --The wiping cloth bucket with bleach and soap in the water is on the counter directly next to a coffee pot. COS - the bucket was moved. KDA_7_20111B - --The wiping cloth bucket with bleach and soap in the water is on the counter directly above trays on shelves below the counter. COS - the bucket was moved. In the men's restroom there is a bottle of toilet bowl cleaner sitting directly on top of the paper towel dispenser. COS - the cook moved this. KDA_7_20811B - --There is a first aid kit on a shelf in the kitchen that is directly next to a blender and directly above bowls. COS - the cook moved this first aid kit below the sink. KDA_Defacto - --Ground beef cooked to 165.7 F --In use dishwasher: 50ppm chlorine --Note for Owner: The consumer advisory is required to have a reminder (consuming raw or under cooked products can increase chance of illness) as well as a disclosure (what you offer cooked to order). --Steam Table: Gravy - 136.7 F Crockpot: Green Beans - 180.3 F --The cook provided chlorine test strips. --The ice machine drain line connects to a pump that carries drain water away. The sink labeled as a food prep sink is directly plumbed into the sewage system. Let them know that food items being inside of this sink would be a violation. The 3 vat sink is indirectly plumbed with an air break. Let them know they can clean and sanitize a vat of this sink to use for food prep. --The water outlets in the garbage disposal are not connected to water lines - no BFP device needed. --The wiping cloth bucket is showing 50ppm chlorine. --Walk-in-Cooler: Potato Salad - 41.9 F Make: Sliced Tomato - 38.6 F Cooler under Make: Sausage - 40.2 F Estate Cooler: Milk - 36.1 F Coca Cola Cooler: Cheese - 34.9 F	12/02/2015	28	Regular	Out
Details not available.	07/30/2014
Details not available.	05/20/2014
Details not available.	02/20/2014
Details not available.	01/28/2013

7-207.12(A) - Refrigerated medicines (storage) medicines belonging to EMPLOYEES or to children IN a day CARE center that require refrigeration and are stored IN a FOOD refrigerator shall be stored IN a PACKAGE or CONTAINER and kept inside a covered, leak-proof CONTAINER that is identified as a CONTAINER for the storage of medicines.
3-302.11(A)(2) - Cross contamination by Raw Animal FOOD type - FOOD shall be protected from cross contamination by separating types of Raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: using separate equipment for each type- arranging each type of FOOD in equipment so that cross contamination of one type with another is prevented- or, preparing each type of FOOD at different times or in separate areas
KDA_2_30114G - Wash Hands (Raw to RTE) FOOD EMPLOYEES shall clean their hands and exposed portion of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and when switching between working with raw FOOD and working with READY-TO-EAT FOOD
KDA_2_40111 - EMPLOYEES shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES- or other items needing protection cannot result.
KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
KDA_3_30212 - Food storage containers (Common Name) Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
KDA_3_30414B1 - Wiping cloths (Storage) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at an appropriate concentration.
KDA_3_30511A1 - Food storage - Except as specified in ¶¶ (B) and (C) of 3-305.11, FOOD shall be protected from contamination by storing the FOOD: in a clean, dry location- where it is not exposed to splash, dust, or other contamination- and at least 15 cm (6 inches) above the floor.
KDA_3_50115A - TCS Cooling (Methods) - Cooling shall be accomplished IN accordance with the required time and temperature criteria by using one or more of the following Methods based on the type of FOOD being cooled: placing the FOOD IN shallow pans- separating the FOOD into smaller or thinner portions- using Rapid Cooling equipment- stirring the FOOD IN a CONTAINER placed IN an ice WATER bath- using containers that facilitate heat transfer- adding ice as an ingredient- or, other effective methods.
KDA_3_50116A1 - PHF/TCS Hot Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURECONTROL FOR SAFETY FOOD) shall be maintained at 57�°C (135�°F) or above.
KDA_3_50116A2 - PHF/TCS Cold Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained at 5�°C (41�°F) or less.
KDA_3_50116B - PHF/TCS Cold Holding (Shell EGGS) EGGS that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated EQUIPMENT that maintains an ambient air temperature of 7�°C (45�°F) or less.
KDA_3_50118A2 - P - RTE PHF/TCS, Disposition (discard if in a container w/out a date) Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared or opened and held in a FOOD ESTABLISHMENT for more than 24 hours shall be discarded if it is not clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5�°C (41�°F) or less for a maximum of 7 days, with the day of preparation counted as Day 1.
KDA_3_50118A3 - P - RTE PHF/TCS, Disposition (discard if dated for more than 7 days) Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared or opened and held in a FOOD ESTABLISHMENT for more than 24 hours shall be discarded if it is marked to indicate a date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5�°C (41�°F) or less that is more than 7 days from the date of preparation or opening, with the day of preparation counted as Day 1.
KDA_4_10111A - FCS MATERIALS (safe) MATERIALS that are used IN the construction of UTENSILS and FOODCONTACT SURFACES of equipment shall be safe.
KDA_4_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
KDA_4_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
KDA_4_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
KDA_4_90311A - Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLEUSE ARTICLES shall be stored: In a clean, dry location- Where they are not exposed to splash, dust, or other contamination- and, At least 15 cm (6 inches) above the floor.
KDA_4_90311B - Clean EQUIPMENT and UTENSILS shall be stored as specified under ¶ (A) of this section and shall be stored: In a self-draining position that allows air drying- and, Covered or inverted.
KDA_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
KDA_6_20215A3 - Outer openings (Doors) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors.
KDA_6_30114 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
KDA_6_50111 - PHYSICAL FACILITIES shall be maintained in good repair.
KDA_7_10211 - Common Name (Working containers) 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.
KDA_7_20111A - Chemical Storage (spacing/partitioning) POISONOUS OR TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning.
KDA_7_20111B - Chemical storage (not above FOOD, etc.) POISONOUS or TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, equipment, UTENSILS, LINENS, and single-service and SINGLEUSE ARTICLES by locating the POISONOUS or TOXIC MATERIALS IN an area that is not above FOOD, equipment, UTENSILS, LINENS, and single-service or single-use ARTICLES.
KDA_7_20811B - First Aid Supplies (Storage) First aid supplies that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall be stored in a kit or a container that is located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, and LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.

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