Hillside Spot

Inspector notes: 4th Repeat violation. At time of inspection, no certified food protection manager (CFPM) was present on the premises. A CFPM is required to be on-site at all times of operation. Please have CFPM present for the next inspection. General manager has acquired a CFPM certification and the new kitchen manager is in the process of becoming certified

Inspector notes: Observed a handful of drain flies near the back door. Observed 5 flies in the main cook line. Please monitor these areas and eliminate any conditions that may attract or harbor flies

Inspector notes: This is the 2nd repeat violation. At time of inspection, observed the old menus in use with the consumer advisory on the kid's cheeseburger. Comminuted meat is not allowed to be served undercooked or raw on a children's menu. Manager has new menus that will be in use soon that do not have the consumer advisory on the kid's menu's comminuted meats

Inspector notes: This is the 3rd repeat violation. At time of inspection no certified food protection manager was present on the premises. Please have a CFPM present for the next routine inspection

Inspector notes: Observed a consumer advisory on kid's menu cheeseburger. PIC stated the burger is cooked to medium well but is able to be served undercooked. Raw or undercooked comminuted meat cannot be offered on a children’s menu. PIC removed the consumer advisory from all kid's menus at the time of inspection

Inspector notes: Observed multiple flexible drain lines going directly into the floor drains without an air gap throughout the establishment at time of inspection. Provide rigid drain line (flexible tubing may be sleeved to rigid pipe) for espresso machine and route to drain at floor sink. Ensure adequate slope is maintained in drain line to allow wastewater to properly drain and provide a minimum 1 inch air gap for drain line above flood rim of floor sink

Inspector notes: Observed a buildup of food debris on the wire rack in the walk in cooler directly across from the entrance. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues

Inspector notes: No CFPM onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed hot sauce at tables without a listed address at time of inspection. Discussed with PIC about proper label requirements at time of inspection. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin

Inspector notes: Observed multiple flexible drain lines going directly into the floor drains without an air gap throughout the establishment at time of inspection. Provide rigid drain line (flexible tubing may be sleeved to rigid pipe) for espresso machine and route to drain at floor sink. Ensure adequate slope is maintained in drain line to allow wastewater to properly drain and provide a minimum 1 inch air gap for drain line above flood rim of floor sink

Inspector notes: Observed pinto beans and cooked tomatillo salsa in hot holding machine for 4 hours, at 125F. After stirring, still at 125F. Manager embargoed the food

Inspector notes: Observed chemical spray bottle without a label on the bottle. Manager identified the contents and placed label. Ensure that all chemical spray bottles have labels on them