Aug 4, 2025
Routine
Note: All cold and hot holding temperatures are in compliance unless otherwise noted. Note: Facility has been made aware of new food code. Questions?: Call 770-963-5132 or visit www.gnrhealth.com
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2-2B: .03(5)(j)1&2Observed open employee water with water missing water stored above dough prep table on shelf. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Person in charge discarded water bottle.
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6-1A: .04(6)(f)Observed rack of pizzas (23 pizzas) cold holding confirmed by employee to be taken out of walk in cooler longer than 4+ hrs that were at a temperature greater than 41 degrees Fahrenheit. (See temp log) Employee confirmed pizzas were not intended for time control. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Pizzas discarded.
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14B: .05(10)(e) 1,2,4Observed several pans stacked wet in the dish storage area near 3 compartment sink. After cleaning and sanitizing, equipment and utensils:
- Shall be air-dried or used after adequate draining before contact with food; (C) and
- May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (C) Corrective Actions: Items sent to be re-washed, rinsed and sanitized.