Hilltop Pub & Restaurant, INC.

Year by year

Inspections

1. Aug 17, 2026 Routine · 2 core
   • Not serious Core

     CUTTING SURFACES

     The cutting boards at the two prep line coolers are excessively scored and are no longer smooth and easily cleanable.

     Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

     Code 4-501.12

   • Not serious Core Corrected on site

     EQUIPMENT, NONFOOD CONTACT SURFACES, AND UTENSILS (DIRT; DUST)

     The interior of the True prepline cooler #2 is soiled and requires cleaning.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Note: violation was corrected during inspection, surfaces of the cooler where cleaned.

     Code 4-601.11(C)

2. Sep 9, 2025 Routine · 1 priority foundation
   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Soda gun nozzles at bar are visibly soiled.

     Correction: Clean soda gun nozzles at bar. Maintain food contact surfaces in a clean condition. Note: Violation was corrected during inspection, soda gun nozzles were cleaned.

     Code 4-601.11 (A)

3. Dec 3, 2024 Routine · 1 core
   • Not serious Core

     HANDWASHING SIGNAGE

     No handwashing signage provided at the bar handwashing sink and in the men's restroom.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14

4. Nov 15, 2023 Routine · 1 priority, 2 priority foundation, 4 core, 2 repeat
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Portion cups of sour cream and tarter sauce held in prep line coolers are cold held above 41°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Do not store foods above load limits of the coolers. Discard unsafe food items. Note: portion cups were removed and placed in cooler well.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation Corrected on site

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for prime rib and pork ribs held in the walk in cooler. Foods were placed in tightly covered pans and stacked together while cooling.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Note: violation was corrected during inspection, food pans were separated and placed on shelving unit loosely covered.

     Code 3-501.15 (A)

   • Not serious Priority Foundation Repeat

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Handwashing sink at line #3 is used as a dump sink for disposal of beverages.

     Correction: Use handwashing sink for handwashing purposes only. Keep handwashing sink free of obstructions at all times to allow for frequent handwashing.

     Code 5-205.11 (B)

   • Not serious Core Repeat Corrected on site

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Several foods stored in the salad cooler are observed to be unwrapped or uncovered. Items include: shredded cheese, lettuce, coleslaw, potato salad, prepped cucumbers etc.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination. Note: violation was corrected during inspection, foods were covered with plastic wrap or lids.

     Code 3-302.11 (A) (4)

   • Not serious Core Corrected on site

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloths used for wiping surfaces at the main cookline are stored on prep counters.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses. Note: violation was corrected during inspection, cloths were placed in sanitizing solutions.

     Code 3-304.14 (B) (1)

   • Not serious Core Corrected on site

     GLOVES, USE LIMITATION - SLASH RESISTANT GLOVES

     Slash resistant gloves are being used while working with ready-to eat foods.

     Correction: Prohibit the use of Slash resistant gloves when working with ready-to-eat foods. Slash resistant gloves may only be used with food requiring further cooking or if working with ready-to-eat foods the slash resistant glove shall be smooth and non-absorbent or are covered by a single-use glove. Note: violation was corrected during inspection, employee placed single use glove over cut gloves.

     Code 3-304.15 (B)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The interior basin of the Beverage Air 3 door cooler is soiled and requires cleaning.

     Correction: Clean the interior of the Beverage Air cooler. Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The flooring in the walk in produce cooler requires cleaning to remove food and debris from surfaces.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13