Jun 15, 2026
Routine
NOTE: All cold and hot held temperatures were in compliance unless otherwise noted. NOTE: Facility uses flavored drink syrups (additives). *NOTE: Ensure written consumer allergy notification is displayed in public view.* **NOTE: AN INFORMAL INSPECTION WILL OCCUR ON 7/7/2026.** Questions? Contact us at www.gnrhealth.com or 770-963-5132.
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4-2A: .04(4)(c)1(iv)Observed multiple food items stored uncovered in the up-right freezer on the grill line. Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C) Corrective Actions: PIC (Person in Charge) put a lid on the containers of food.
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4-2B: .05(6)(n)Observed PIC actively sanitizing dishes in the dishwashing machine with too low of a chlorine concentration. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: PIC manually resanitized dishes in the three compartment sink with QUAT sanitizer.
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10D: .04(4)(d)Observed multiple containers of sauces and seasonings removed from the original packing not labeled with the common name. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Employee labeled the containers with the common name.
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15A: .05(6)(a)Observed dishwashing machine unable to sanitize dishes with an adequate concentration of chlorine. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)
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15C: .05(7)(a)2,3Observed multiple fans in the kitchen prep area with an accumulation of dust and debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Employee washed/cleaned the fans.