Feb 13, 2026
Routine
NOTE: All cold holding temperatures in compliance, unless noted. NOTE: Facility uses food coloring. NOTE: Food handling employees must wear single use gloves if their finger nails are artificial, painted, or longer than the tips of the fingers. NOTE: An informal follow up will occur on 2/23/26 to ensure violation is corrected. Questions? 770-963-5132 or www.gnrhealth.com
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6-1A: .04(6)(f)Multiple time/temperature control for safety (TCS) foods cold holding greater than a 41F for more than 4 hours in the toppings prep cooler (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods discarded.
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14B: .05(10)(e) 1,2,4Observed several clean containers stored on the floor in the walk in cooler. Observed several clean lids stored in cardboard boxes that were also on the floor in the walk in cooler. Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: 1) in a clean, dry location; (C) 2) where they are not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches above the floor. (C) Corrective Actions: Containers and lids stored on the floor were taken to the 3 compartment sink to be washed, rinsed, and sanitized. Discussed with persons in charge that cardboard is not an approved material for storing clean utensils and dishes.
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15A: .05(6)(a)The ambient air temperature of the toppings prep cooler is greater than 41F. 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)