5982 Cumming Hwy NE Sugar Hill GA 30518
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Routine
NOTE: All cold and hot held temperatures were in compliance unless otherwise noted. NOTE: No additives are used at this facility. Questions? Contact us at www.gnrhealth.com or 770-963-5132.
Routine
NOTE: All cold and hot held temperatures were in compliance unless otherwise noted. NOTE: No additives are used at this facility. NOTE: Thermometers calibrated today (see temp log). Questions? Contact us at www.gnrhealth.com or 770-963-5132.
Routine
NOTE: Thermometer calibrated today (see temp log). NOTE: All cold and hot held temperatures were in compliance unless otherwise noted. NOTE: Questions? Contact us at www.gnrhealth.com or 770-963-5132. This was a joint inspection with YP.
6-1C: .04(6)(d)Observed cut tomatoes and coleslaw cooling at an improper rate (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: Person in charge (PIC) placed the tomatoes and coleslaw on the top shelf in the walk-in cooler with the lids off, to facilitate adequate airflow and cooling.
11A: .04(6)(e)Observed cut tomatoes and coleslaw cooling at an improper rate (see temperature log) 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (Pf) (ii) Separating the food into smaller or thinner portions; (Pf) (iii) Using rapid cooling equipment; (Pf) (iv) Stirring the food in a container placed in an ice water bath; (Pf) (v) Using containers that facilitate heat transfer; (Pf) (vi) Adding ice as an ingredient; (Pf) or (vii) Other effective methods. (Pf) 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; (C) and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. (C) Corrective Actions: Person in charge (PIC) placed the tomatoes and coleslaw on the top shelf in the walk-in cooler with the lids off, to facilitate adequate airflow and cooling.