FAIL
Hi Tops Fails Health Inspection
October 6, 2025
3:30 PM - 5:00 PM
Routine Inspection
3
Total Violations
2
Critical
1
Minor
Inspector's Report
Routine inspection triggered by foodborne illness complaint. Low boy cooler at 54F ambient with raw chicken at 51F. Manager incorrectly stated chicken cooking temp. Chicken correctly cooked at 165F during demo.
Violations Cited
3
#35
CRITICAL
EQUIPMENT APPROVED: CLEAN; INSTALLED; GOOD REPAIR; CAPACITY
Why This Matters
Household equipment cannot withstand commercial use and harbors bacteria in cracks. Latex gloves cause severe allergic reactions in sensitive individuals.
What Was Observed
Low boy cooler at 54F ambient. Immediately service and provide proof to inspector.
CA Retail Food Code: Section 114130, 114160
#7
CRITICAL
PROPER HOT AND COLD HOLDING TEMPERATURES
Why This Matters
Temperature abuse causes 63% of foodborne outbreaks. Clostridium perfringens multiplies rapidly between 70-120°F. Listeria grows even at refrigeration temperatures.
What Was Observed
Raw marinated chicken and minced meat at 51F in low boy cooler. Relocate to working unit at 41F or below.
CA Retail Food Code: Section 113996, 114037
#7
CRITICAL
PROPER HOT AND COLD HOLDING TEMPERATURES
Why This Matters
Temperature abuse causes 63% of foodborne outbreaks. Clostridium perfringens multiplies rapidly between 70-120°F. Listeria grows even at refrigeration temperatures.
What Was Observed
Raw marinated chicken and minced meat at 51F in low boy cooler. Relocate to working unit at 41F or below.
CA Retail Food Code: Section 113996, 114037