Sep 16, 2025
Routine
An informal inspection will occur on 9/26/25 to verify that all violations have been corrected. Note: Do not use prep cooler for cold holding until repaired. Discussed temporarily using time control for foods in cooler. Note: Dining counters and table-tops shall be cleaned and sanitized routinely after removing all soiled tableware and food trays shall be cleaned and sanitized after each use by one of the following methods: (i) A two step method in which one cloth, rinsed in sanitizing solution is used to clean food debris from the surface and a second cloth in separate sanitizing solution is used to rinse; (ii) Sanitizing solution is sprayed onto the surface and the surface is then wiped clean with a disposable towel; (iii) If used for cleaning and sanitizing, single-use disposable sanitizer wipes shall be used in accordance with EPA-registered label use instructions; or (iv) Other methods approved by the Health Authority. (v) Food trays may be cleaned and sanitized the same as table ware. All cold holding and hot holding temperatures in compliance. Questions/comments? 770-963-5132 or gnrhealth.com
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12A: .04(4)(q)Observed washed tomatoes stored inside of original box in which they were received unwashed.// Food shall be protected from contamination by storing the food:
- in a clean dry location; (C)
- where it is not exposed to splash, dust, or other contamination; (C) and
- at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Tomatoes were washed again and placed in a clean container.//
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12B: .03(5)(g)Observed employee cutting tomato and preparing a salad while wearing a watch.// Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Employee removed watch and washed hands before continuing to prepare food.//
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15A: .05(6)(a)Observed prep cooler maintaining a minimum ambient temperature of 50.9 degrees F.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)
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15C: .05(7)(a)2,3Observed brown food residue on nonfood-contact surface of several plates stored as clean. Observed food residue on nonfood-contact surface of a metal container stored as clean. Observed handles of standing freezer with accumulation of residue. Observed exterior of ice machine (top and side) with accumulation of flour or dust material. Observed accumulation of crumbs inside of bottom of prep cooler.// Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)
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16B: .06(2)(r)Observed handwashing sink in back kitchen area leaking.// A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)