HIGHLANDS SENIOR LIVING NORCROSS

4 findings recorded on Sep 16, 2026.

1. Inspector observationItem 15A ↗

   Equipment design and condition

   Observed hand sink and 3-compartment sink in kitchen not sealed to wall. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C)

   Inspector’s full note

   Inspection item: Inspection item 15A

   Code .05(1)(i)

   Observed hand sink and 3-compartment sink in kitchen not sealed to wall. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C)

   Official report · Item 15A ↗

   Correction status not recorded

2. Inspector observationItem 15B ↗

   Warewashing facilities and test strips

   Facility does not have test strips for chlorine sanitizer. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

   Inspector’s full note

   Inspection item: Inspection item 15B

   Code .05(3)(h),(i)

   Facility does not have test strips for chlorine sanitizer. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

   Official report · Item 15B ↗

   Correction status not recorded

3. Inspector observationItem 17C ↗

   Facility maintenance and cleanliness

   Observed soiled floors and walls behind equipment in fryer area, around back door, at warewash area, and in dry storage area. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

   Inspector’s full note

   Inspection item: Inspection item 17C

   Code .07(5)(a),(b)1,2,3

   Observed soiled floors and walls behind equipment in fryer area, around back door, at warewash area, and in dry storage area. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

   Official report · Item 17C ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.