Mar 26, 2026
Routine
Note: If eggs are offered undercooked, a consumer advisory on the menu is required. Note: All cold holding temperatures are in compliance unless otherwise noted. Note: All hot holding temperatures are in compliance unless otherwise noted. Joint inspection with ZAJ. Note: Pink food coloring used in the facility. Note: Thermometers calibrated today (see temp log). **THE FOOD SERVICE PERMIT WAS SUSPENDED FOR FOURTH CONSECUTIVE VIOLATION OF CODE PROVISION .04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) **The food service permit was reinstated 3/26/26 after on-site training Questions: 770-963-5132 gnrhealth.com
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2-2B: .03(5)(k)1&2Observed a open soda bottle and water bottle on a prep table. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Beverages were removed from the prep table.
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6-1A: .04(6)(f)Observed several time/temperature control for safety foods that were cold holding above 41F. See (Temp log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. FOURTH CONSECUTIVE VIOLATION OF CODE PROVISION Corrective Actions: Foods were discarded.
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6-1C: .04(6)(d)Observed several liquid milk-based drinks cooing on a prep table in an ice bath that did not cool to 70F within 2 hours. See temp log. TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Foods were discarded.
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11A: .04(6)(e)Observed several milk-based drink products that were in an inadequate ice bath on a prep table (level of ice did not match the level of the drink in the holding containers, plastic containers instead of metal containers) that did not cool to below 70F within 2 hours. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Discussed more effective cooling methods with the PIC.
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13A: .02(1)(d)The most current inspection report was not prominently displayed in public view. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Most current report and permit provided and displayed.
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13A: .02(1)(f)(1)The current permit was not prominently displayed in public view. An older permit is posted. The permit holder shall post the permit as in a location in the food service establishment that is conspicuous to consumers. (C) Corrective Actions: Most current report and permit provided and displayed.