North Highland Pub

6 findings recorded on Jul 10, 2026. 2 marked corrected on site.

1. Violation recordedItem 4-2B ↗

   Food-contact surface sanitation

   Observed the soda nozzle in the bar area unclean at the time of the inspection. COS- soda nozzle was cleaned in the dish washer.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(7)(b)

   Observed the soda nozzle in the bar area unclean at the time of the inspection. COS- soda nozzle was cleaned in the dish washer. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned:(ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles; Corrected On-Site. New Violation.

   Official report · Item 4-2B ↗

   Marked corrected on site

2. Violation recordedItem 4-2B ↗

   Food-contact surface sanitation

   Observed the dish washer in the bar area at 0ppm chlorine at the time of the inspection. CA- dish machine cannot be used until it is repaired, main kitchen dish machine can be used.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(6)(n)

   Observed the dish washer in the bar area at 0ppm chlorine at the time of the inspection. CA- dish machine cannot be used until it is repaired, main kitchen dish machine can be used. 511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC) 25-49 120 (49) 120 (49) 50-99 100 (38) 75 (24) 100 55 (13) 55 (13) New Violation. Correct By: 07/10/2026

   Official report · Item 4-2B ↗

   Correction status not recorded

   Correct by Jul 10, 2026

3. Violation recordedItem 14B ↗

   Utensil, equipment and linen storage

   Observed containers stacked wet at the time of the inspection. COS- dishes were unstacked to finish air drying.

   Inspector’s full note

   Inspection item: Utensils, equipment and linens: properly stored, dried, handled

   Code 511-6-1.05(10)(a)

   Observed containers stacked wet at the time of the inspection. COS- dishes were unstacked to finish air drying. 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Corrected On-Site. New Violation.

   Official report · Item 14B ↗

   Marked corrected on site

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