The Highland Deli & Grill

Observed prepared foods, such as sauces, stored with no date labels./all foods prepared and stored overnight must have date labels.

Observed single use glove being re-used. PIC discarded glove.

Observed employee food stored next to consumer food in reach in cooler.

Observed prepared foods stored with no date labels./all foods prepared and stored overnight must have date labels.

Observed prepared foods stored with no date labels./all foods prepared and stored overnight must have date labels.

Observed food stored on board covering mop sink./ PIC moved food items to a board over the food prep sink.

Observed employee drink stored next to clean plates./ employee drinks must be stored below and separate from food and food-contact items.

Observed ice bath on counter top holding TCS foods such as shrimp 56F; lettuce 60F, tomatoes 54F; observed mini reach in cooler holding oat milk 53F, half and half 52F; observed mini reach in cooler in to-go waiting room holding oat milk 48F and oat milk 48F

Observed crock holding rice at 118F; soups in stove top at 124F./reheated

Observed no time stamp/sticker for pre-made wraps above prep top cooler./Must have a sticker or time stamp not exceeding 4 hour window

Observed unlabeled spray bottle of chemical; observed window cleaner stored next to single service items in by shelf rack by register; observed sanitizer bucket stored next to dry and canned foods in dry storage shelf

Observed no quaternary sanitizer test strips for three compartment sink.

Observed items on countertop above 41F, including lettuce 63F, cubed turkey 51F, and cream cheese 72F. Observed items in prep top cooler/reach in cooler unit beside register above 41F, including: deli chicken 52F, deli ham 51F, spinach 50F, sliced cheese 58F, pre-made sandwich 64F. Observed spinach in reach in cooler in to-go kitchen 52F. PIC discarded items.

Observed multiple items in handwash sink in to-go kitchen. Observed no barrier between cutting board and handwash sink in main kitchen. PIC removed items from handwash sink in to-go kitchen.

Observed no quaternary sanitizer test strips for three compartment sink.

Observed employee drinks, food, and belongings mixed in with consumer food, above food prep top surfaces, and beside clean dishes.

Observed lettuce and tomato in ice bath above 41 degrees Fahrenheit./ hold all TCS food below 41 degrees.

Observed pot of chicken soup holding at 133 degrees./ All food being hot held must be kept at 135 degrees or above.

Expired ServSafe Certification/Renew

Observed no employee handwashing sign near kitchen hand sinks./ Gave owner a handwashing sign to post for employees

Observed no sanitizer test strips near three compartment sink./ Use test strips as needed to verify sanitizer concentration.