4112 Atlanta Hwy Suite 300 Loganville GA 30052
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Routine
All cold holding was observed at 41 F or below and all hot holding was observed at 135 F or above (unless noted otherwise). Questions? gnrhealth.com 770-963-5132
Routine
NOTE: All cold holding and hot holding temperatures in compliance. NOTE: Ensure test strips are obtained for measuring the chemical concentration of Purell Food Contact Surface sanitizer. NOTE: Ensure facility's key drop agreement indicates how many food items and what type of food items are being temped by the distributor during delivery. 2 TCS temperatures were recorded on the invoice. NOTE: An informal follow up will occur on 10/24/25. **3 consecutive violations for the same code provision on a routine inspection may result in food service permit SUSPENSION.** Questions? 770-963-5132 or www.gnrhealth.com
4-2B: .05(7)(a)1Observed black mold like substance in the interior of the ice machine. 2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)
6-1C: .04(6)(d)Multiple time/temperature control for safety (TCS) foods did not cool to 41F in 4 hours (see temperature log). Time/temperature control for safety foods prepared from room temperatures or refrigeration temperatures shall be cooled from 70°F to 41°F (5°C) or below within 4 hours. (P) Corrective Actions: Foods discarded.
11A: .04(6)(e)Facility using improper methods for cooling TCS foods. Per certified food safety manager (CFSM) foods are cooled in ice baths before placing in cold hold units. Per CFSM, temperature logs are not utilized to ensure foods cool to 41F before placing in the cold hold units. Foods that did not cool properly were covered and stacked in the walk in cooler. Other foods that did not cool properly were in the front of the standing prep cooler where high levels of worker activity are occurring. Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Discussed with CFSM that cooling logs should be maintained after foods are prepared to ensure they cool properly. Recommended placing baggies of ice on top of foods while they are cooling in ice baths. Also recommended stirring foods while they are in ice baths.
Routine
All cold holding units and hot holding units were checked and all temperatures were in compliance (unless noted otherwise). An informal inspection will be completed by 05/23/2025 to ensure that the ice machine has been cleaned. Key drops received from US Foods. Questions? gnrhealth.com 770-963-5132
4-2B: .05(7)(a)1Ice machine observed with mold like substance in the ice bin area. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Clean the machine within the next 10 days (by 05/23/2025).
Routine
NOTE: All cold holding and hot holding temperatures in compliance. NOTE: Facility receives key drop deliveries. Key drop delivery agreement on site and distributor is recording temperatures of delivered foods on the invoice. Ensure the key drop agreement states the type of foods and the number of foods that are to be temped by the distributor during key drop delivery. NOTE: Ensure clean dishes are not stacked when wet. NOTE: Ensure the display case with the inspection report, certified food safety manager certificate, and food service permit is placed in the dining room so that it is visible to the public (currently in the hallway leading to the restrooms). NOTE: An informal folllow up will occur on 10/31/24 to ensure violation is corrected. Questions? 770-963-5132 or www.gnrhealth.com
6-1C: .04(6)(d)Multiple containers of shredded cheese and 1 container of salsa did not cool to 41F in 4 hours. Time/temperature control for safety foods prepared from room temperatures or refrigeration temperatures shall be cooled from 70°F to 41°F (5°C) or below within 4 hours. (P) Corrective Actions: Foods discarded.
11A: .04(6)(e)Facility using improper methods for cooling shredded cheese and salsa. Foods cooling in deep containers while covered and stacked in the walk in cooler. Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Foods did not cool properly and were discarded. Discussed using thinner pans and leaving the foods uncovered on the top shelf of the walk in cooler as long as food cannot be contaminated.
12A: .04(4)(q)Observed 4 boxes of raw chicken stored under water leaking from the fans in the walk in cooler (observed a pan stored on top of boxes collecting water). One box of raw chicken had visible water spots on the exterior of the box. Food shall be protected from contamination by storing the food:
15A: .05(6)(a)Observed water dripping from the walk in cooler fans. Equipment must be maintained in good repair and proper adjustment.