The Highlands Grille

Inspector notes: Observed the deli meat slicer equipment having food debris along posterior crevics of blade. Slicer was stored as cleaned. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Must clean within 72 hours or before next use, whichever comes first

Inspector notes: Observed no written clean-up procedure for the clean up of vomiting or diarrheal events. Written clean up procedure for bleach was provided during the last inspection. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.

Inspector notes: Observed soda nozzle located in the bar with mold accumulation in the holder part. PIC stated the nozzle and holder is cleaned every night. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Must clean within 72 hours or before use, whichever comes first.

Inspector notes: Observed: 1. TCS foods in grill cooler being cold held at temperatures ranging from 42-59°F. Top left door is not fully shutting, which is likely causing the temperature abuse. 2. TCS foods in reach-in cooler across from oven being cold held 43-47°F. Doors of coolers are not properly closing. 3. Three bottles of ranch in salad prep top being cold held at 48°F due to improper storage. Bottles were not stored directly in unit. TCS foods must be maintained at a temperature of 41°F or below. COS: Discarded some items and moving others to the walk in cooler and freezer to cool. PIC must be checking temperatures DAILY. Repair tech has been called out to repair this unit.

Inspector notes: Observed gasket of grill cooler in poor condition resulting in cooler not being able to fully close; there was slight temperature abuse of TCS foods in front part of cooler. Also observed reach-in cooler across from oven/grill not properly self-closing. Temperature of TCS foods in unit were elevated. The door may be getting left ajar. Both issues must be addressed.