Jun 15, 2026
Routine
Note: All cold holding temperatures are in compliance unless otherwise noted. Note: All hot holding temperatures are in compliance. Note: Red and yellow food coloring used at this facility. Note: Thermometers calibrated today (see temp log). Note: REPEAT VIOLATIONS MAY RESULT IN PERMIT SUSPENSION. Note: Ensure that when thawing in the sink, meat is submerged in water and water continuously overflows the side of the container holding the frozen meat. Joint inspection with MRB. Questions: 770-963-5132 gnrhealth.com
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2-2B: .04(4)(b)Observed an open water bottle, two large personal beverage containers and a plastic cup with lid and straw all on prep surfaces in the kitchen. A food employee may not use a utensil more than once to taste food that is to be sold or served. (P) Corrective Actions: Water bottle and cup discarded. Beverage containers moved below the prep table.
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6-2: .04(6)(g)Observed several time/temperature control for safety foods that were produced the prior day, per an employee, that were not marked with the prior day's date. 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 consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Foods were properly dated.
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14C: .05(6)(r)Observed several peeled garlic containers that were being reused to store various spices and herbs. Single-service and single-use articles may not be reused. (C)
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15A: .05(6)(a)Observed a prep cooler that was not cooling to 41F or below. See temperature log. 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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15C: .05(7)(a)2,3Observed several metal containers in prep coolers and on a dry dish shelf in warewashing that contained stickers and sticker residue. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)