The Highlands Grille

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.

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.

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

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.

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.

Observed the can opener stored as clean but visibly dirty. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by cleaning the can opener

Observed two employees using thermometer to temp food and failing to sanitize probe before and after use. Equipment food-contact surfaces and utensils shall be cleaned: Before using or storing a food temperature measuring device. COS by CFSM getting alcohol pads and advising employees to use them each time when taking temperatures.

Observed chicken wings, blue cheese dressing (containing sour cream), and key lime pie stored past 7 days. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is appropriately marked with a date or day that exceeds 7 days.

COS by discarding items.

Observed mold/mildew-like build-up in soda gun holster at bar. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned:

(i) At any time when contamination may have occurred;

(ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles;

(iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and

(iv) 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.

COS by cleaning. Must clean daily.

Observed martini glass stored face down on dirty shelving at bar. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by washing glass. Shelf must be cleaned and sanitized before re-storing glass.

Observed food prepared on previous days stored well past their discard date. The oldest TCS food item was prepped 12/5/24. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is appropriately marked with a date or day that exceeds 7 days.

COS by discarding.

Observed mashed potatoes being hot held at 115°F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F or above when being hot held. COS by discarding.

Observed incorrect time documentation on eggs utilizing time as a public health control (TPHC). Time documentation showed 4-8PM however, product was out BEFORE 4PM and temped 63°F at 3:45PM.

If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; P

(ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; Pf

(iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; P and

(iv) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. P

COS by discarding.

Observed heavy grease build-up beneath and behind fryers. Area must be thoroughly cleaned. Must increased cleaning frequency.

Observed build-up on hood vents. Must clean.

Observed pork chops and ribeye steaks being improperly thawed at room temperature. Pork was still frozen but steaks were 63 degrees. Please see Rule below:

Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below,

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C);

3. As part of a cooking process if the food that is frozen is:

(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) of this Rule, or

(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or

4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.

5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:

(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.

COS by discarding steaks and moving pork chops to walk-in cooler.