Feb 25, 2025
Routine
Note: All cold-holding and hot-holding items were in compliance unless otherwise noted. Note: The facility uses food coloring for as additives. *Note: Dining counters and tabletops shall be cleaned and sanitized routinely after removing all soiled tableware and food trays shall be cleaned and sanitized after each use by one of the following methods: (i) A two-step method in which one cloth, rinsed in sanitizing solution is used to clean food debris from the surface and a second cloth in a separate sanitizing solution is used to rinse; (ii) Sanitizing solution is sprayed onto the surface and the surface is then wiped clean with a disposable towel; (iii) If used for cleaning and sanitizing, single-use disposable sanitizer wipes shall be used in accordance with EPA-registered label use instructions; or (iv) Other methods approved by the Health Authority. For questions or comments please call 770-963-5132 or visit www.gnrhealth.com
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6-2: .04(6)(g)Observed 2 bags of cabbage cut on Sunday and chicken cooked on Sunday not holding labels with their preparation dates.// Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Food items were labeled.//
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8-2B: .07(6)(g)Observed two chlorine sanitizer buckets with a concentration above 100 ppm.// Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Sanitizers were remade to a concentration between 50-100 ppm.//