Oct 20, 2025
Routine
All cold holding and hot holding temperatures in compliance unless otherwise noted. NOTE: Ensure that no cardboard is used as a shelf liner in the kitchen. NOTE: Ensure that ALL freezers are defrosted on a regular basis so that ice build up does not occur. NOTE: Ensure that the NO single use plastic containers are reused for food storage. Only use containers that are rated to be recleaned for food storage. NOTE: Time control procedures were discussed for the prewrapped butter packets that are TCS. NOTE: Ensure that ALL stickers are removed from containers before washing and sanitizing. NOTE: The New Rules Checklist was reviewed with the person in charge. Questions? 770-963-5132 www.gnrhealth.com
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12B: .03(5)(g)Observed an employee cooking while wearing a bracelet.// 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: The employee removed the bracelet, washed hands before returning to cook.//
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13A: .02(1)(d)Observed that the inspection report was not displayed in the drive thru.// Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. (C) Corrective Actions: Person in charge displayed the most current inspection report in the drive-thru so that it is visible to patrons.//
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14A: .04(4)(k)Observed that there were multiple in-use utensils stored in various food containers that were being stored with the handles touching the food. Also observed ice cream scoops being stored in water that was less than 135° F.// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: All in-use utensils were removed from the various food containers ( Spiced Chai, Vanilla, Lemon Mint, White Chocolate, and Vanilla Chai). The utensils were cleaned, sanitized and allowed to air dry before reuse. The ice cream scoops were removed from the water and then cleaned/sanitized and allowed to air dry.//