4774 US-29 Lilburn GA 30047
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Routine
Note: All cold and hot held temperatures were in compliance unless otherwise noted. Note: Thermometers calibrated today (see temp log). Questions? (770) 963-5132 or visit www.gnrhealth.com.
Routine
Note: All cold and hot held temperatures were in compliance unless otherwise noted. Questions? (770) 963-5132 or visit www.gnrhealth.com.
Routine
Note: All cold and hot held temperatures were in compliance unless otherwise noted. Questions? (770) 963-5132 or visit www.gnrhealth.com.
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw beef stored under raw chicken in prep cooler. Also observed raw been stored above queso in the prep cooler. Also observed raw fish stored under raw beef in the walk-in cooler. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Food items were rearranged.
Routine
All cold and hot holding is in compliance unless noted otherwise. Food additives: Vanilla and syrups. NOTE: Salmon is fully cooked per person in charge. Remove asterisk from menu. NOTE: Patio windows must be kept shut due to bar upstairs. Facility can install air curtains. NOTE: Walk in cooler observed at 41F. Facility did receive two deliveries this morning. Ensure walk in cooler door stays closed as much as possible. Suggest separating delivery schedules out. Three or more consecutive violations will result in permit suspension. QUESTIONS?770-963-5132 www.gnrhealth.com
6-1A: .04(6)(f)Multiple foods in walk in cooler not maintaining 41F or below. See temp log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods discarded.
13A: .02(1)(d)Most recent inspection not posted The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Inspection report posted.
14B: .05(10)(e) 1,2,4Several containers stacked together wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Containers separated to allow air-drying.
15C: .05(7)(a)2,3Several clean containers with sticker residue remaining. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Residue removed.