Mar 20, 2025
Routine
Note: all cold and hot holding were in compliance unless otherwise noted. Note: Facility informed of new food code changes. Questions?: call 770-963-5132 or visit www.gnrhealth.com
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6-1B: .04(6)(f)Observed jerked chicken and plantains hot holding less than 135 degrees Fahrenheit for less than 2 hrs. See temp log. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Items reheated
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6-1C: .04(6)(d)Observed cooked rice and rice and peas cooling overnight 6+ hours that did not reach 41 degrees Fahrenheit. See temp log. Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P) Corrective Actions: Items discarded