Hill Top Inn, 171 Jerusalem Hill Road, Elmira, NY 14901 - Restaurant/Catering Operation inspection findings and violations

Business Info

Restaurant name: HILL TOP INN
Address: 171 Jerusalem Hill Road, Elmira, NY 14901
County: Chemung
Local health department: Chemung County
Restaurant type: Restaurant/Catering Operation
Total inspections: 18
Last inspection: 07/20/2015

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Inspection findings	Inspection date	Type	Comments
No violation noted during this evaluation.	07/20/2015	Re-Inspection	Violation 1h corrected from previous inspection. The drain line for the soda gun at the bar has been permanently run around the ice bin to the indirect drain. Discussed with operator avoiding about barehand contact with ice. CCHD to discuss with operator observations of water ponding on septic system and water on hillside.
Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas Critical: Food from unapproved source, spoiled, adulterated on premises.	06/19/2015	Inspection	Discussed cooling procedures with operator. Operator stated they use cooling wand for soups and sauces. UV reading 43 at time of inspection.
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing	05/28/2015	Inspection	Inspection was conducted at Wisner Market (Hill Top Inn- Catering). Discussed proper use of plastic gloves and utensils with staff during inspection. Also discussed routine calibration of numerical thermometers with cook staff during inspection.
Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding. Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.	07/16/2014	Inspection	Intensity of 45.3 mJ/sq cm for UV lamp observed during inspection. Discussed preparation of PHF/TCS foods in small quantities to minimize time at room temperature with food worker.
Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.	07/03/2014	Re-Inspection	Re-inspection conducted at Wisner Market. Recommended addressing cooking method of cubed chicken in large steam table pan on top of grill, since, as observed during reinspection may not be adequate to cook chicken to 165 deg F with in 2 hours.
Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.	06/05/2014	Inspection	Also discussed cold-holding temperature for cut-up tomato slices, to be stored under cold-holding or on ice at less than 45 degrees F with cook staff during inspection. Facility was operating at Wisner Market during inspection, is permitted for off-premise catering.
Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures	07/24/2013	Inspection	Checked UV water disinfection equipment during inspection- Meter reading 56.2%. Discussed calibration of numerical thermometers with kitchen manager during inspection. Will conduct a HACCP training exercise with kitchen staff later in year.
No violation noted during this evaluation.	06/07/2012	Inspection
Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces	05/22/2012	Inspection
Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding. Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF. Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.	06/02/2011	Inspection
Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)	05/12/2011	Inspection
No violation noted during this evaluation.	10/01/2010	Inspection
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Improper thawing procedures used	04/01/2010	Inspection
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours. Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans	07/15/2009	Inspection
No violation noted during this evaluation.	12/16/2008	Inspection
Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)	12/20/2007	Inspection
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.	12/27/2006	Inspection
No violation noted during this evaluation.	06/15/2006	Re-Inspection

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