Sep 15, 2025
Routine
All cold holding and hot holding temperatures in compliance unless otherwise noted. NOTE: An informal inspection will occur on September 22, 2025. Have all violations corrected by September 22 or permit may be suspended. NOTE: Ensure that all start and end times are labeled on the food products when using Time Control so that it is very clear when time control is being utilized. Questions? 770-963-5132 www.gnrhealth.com
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4-2B: .05(7)(a)1Observed the ice machine to have a black mold like substance on the door, the shield in front of the ice release and the tubing in the upper compartment.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)
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6-1A: .04(6)(f)Observed sweet cream, brown sugar sweet cream, Tiramasu sweet cream, half and half, precooked chicken and pasteurized liquid eggs being held higher than 41° F in the low boy cooler on the front line and the open top prep cooler in the back area.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The person in charge discarded the sweet cream, brown sugar sweet cream, Tiramasu sweet cream, half and half, and precooked chicken. The Pasteurized liquid eggs were allowed to cool back down as it been opened for less than one hour.//
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12C: .04(4)(m)Observed wet wiping cloths that were being stored on the prep counter in-between uses.// Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: The person in charge placed the wet wiping cloths in the sanitizer bucket in-between uses.