May 23, 2026
Routine
The owner conducts outdoor cooking and was advised that a permanent structure is required. Repeat violations are subject to permit suspension. Contact us at www.gnrhealth.com or 770-963-5132. Oyster tag shipper information: LA2484SS, LA2547SS. All cold-holding and hot-holding are in compliance unless otherwise noted. Contact us at 770-963-5132 or www.gnrhealth.com
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6-1A: .04(6)(f)Time/temperature control for safety (TCS) foods were holding above 41°F in the server cooler, the cooler across from the ice machine, and the cooler next to the fryer. The length of time the foods were above 41°F is unknown Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
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12C: .04(4)(m)Quaternary ammonium sanitizer was not detected at 150 ppm in the wet-wiping cloth containers. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: The sanitizer containers were adjusted with chlorine at 50 ppm.
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17C: .07(1)(a)Acoustical ceiling tiles are installed in both the bar and restroom areas. Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be:
- Smooth, durable, and easily cleanable for areas where food service establishment operations are conducted; (C)
- Closely woven and easily cleanable carpet for areas where food service eshlisbment operations are conducted; and
- Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food service unit servicing areas, and areas subject to flushing or spray cleaning methods. (C)
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17C: .07(5)(a),(b)1,2,3An accumulation of debris was observed on the ceiling tiles. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)
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15A: .05(6)(a)Exposed insulation was observed in the back cooler. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)
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15A: .05(4)(c)Coolers were observed in direct contact with the floor. Except as specified in paragraph 2 of Rule .05(4)(c), floor-mounted equipment that is not easily movable shall be sealed to the floor or elevated on legs that provide at least a 6 inch (15 centimeter) clearance between the floor and the equipment. (C)
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15A: .05(6)(q)1&3The ambient air temperature of the cooler across from the ice machine is 44°F. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections .05(1) and .05(2) or shall be discarded. (C) Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.
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15C: .05(7)(d)Rust was observed on both nonfood-contact and food-contact storage shelving surfaces. Non-food contact surfaces shall be cleaned at a frequency great enough to prevent accumulation of food residues. (C)
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16A: .06(1)(g),(h)Hot water is not supplied to the bar sink. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under Rule .06(1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. (Pf)
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16A: .06(1)(g),(h)Two separate tankless water heaters supply the kitchen handwashing sinks; however, the water flow is not reduced as required. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. (Pf)
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17C: .07(2)(c)Coved base molding is missing in both the bar area and the restroom areas. In food service establishments in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch (1 mm). (C)
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17C: .07(1)(a)Wood wall surfaces were observed in the bar areas. Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be:
- Smooth, durable, and easily cleanable for areas where food service establishment operations are conducted; (C)
- Closely woven and easily cleanable carpet for areas where food service eshlisbment operations are conducted; and
- Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food service unit servicing areas, and areas subject to flushing or spray cleaning methods. (C)