Jun 15, 2026
Routine
NOTE: All cold holding and hot holding temperatures in compliance. NOTE: Ensure an allergen notice insisting the major food allergens used in the restaurant is on display. NOTE: Ensure dining room tables are sanitized with an approved food contact surface sanitizer. Peroxide Multi Surface Disinfectant is not an approved food contact surface sanitizer. Questions? 770-963-5132 or www.gnrhealth.com Additional Comments from detail page: NOTE: All cold holding and hot holding temperatures in compliance. NOTE: Ensure an allergen notice insisting the major food allergens used in the restaurant is on display. NOTE: Ensure dining room tables are sanitized with an approved food contact surface sanitizer. Peroxide Multi Surface Disinfectant is not an approved food contact surface sanitizer. Questions? 770-963-5132 or www.gnrhealth.com
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6-1C: .04(6)(d)2 containers of cut lettuce and 1 container of cut tomatoes did not cool properly or were not cooling at a fast enough rate to cool properly. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (P) Corrective Actions: Foods that did not cool properly were discarded. Approved cooling methods were provided for foods that were still in the cooling process.
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6-1D: .04(6)(i)At time of inspection, observed multiple baskets of precooked French fries stored on time control and the timer used to monitor the French fries could not be located. Per person in charge, food had been on time control for 1 hour. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours:
- hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P)
- the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf)
- foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P)
- food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
- written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: Per person in charge precooked French fries are held on time control for 2 hours. Foods were marked with the start and discard time.
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11A: .04(6)(e)Facility using improper methods for cooling cut lettuce and cut tomatoes. 1 container of cut lettuce cooling in a plastic container, while covered in the walk in cooler closest to the walk in cooler door. 1 container of cut lettuce and 1 container of cut tomatoes cooling in plastic containers in the prep line cooler where high levels of worker activity are occurring. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Discussed cooling foods in thinner portions in the walk in cooler closest to the walk in cooler fans. Also discussed cooling foods while uncovered in the walk in cooler as long as no source of contamination can occur.