Mar 24, 2026
Routine
Note: All cold and hot holding temperatures are in compliance unless otherwise noted. Note: Facility must remove dishwasher. Dishwasher is not approved for the facility. Note: Facility must remove Large residential refrigerator/freezer. It is not approved. Note: Ensure all foods are stored correctly according to cook temperatures or ready to eat. Questions?: Call 770-784-2121 or visit www.gnrhealth.com
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2-2B: .03(5)(k)1&2Observed four open water bottles that have been drank from along with a cup without lip in straw in the kitchen above, below and on prep surfaces. 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: All items discarded
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4-2B: .05(8)(b)Observed employee washing and rinsing metal pots, pans and ceramic dishes and putting them away without the use of sanitizer. After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in sanitizer solution for the minimum contact time (at least 10 seconds for a chlorine solution, 30 seconds for all other solutions), at the required concentration, and as stated on the manufacturer's EPA-registered label use instructions. (P) Corrective Actions: Sanitizer made to proper concentration of 200-400 ppm per facility quatenary sanitizer instructions and all items were re-washed, rinsed and sanitized.
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6-1A: .04(6)(f)Observed several temperature control for safety foods cold holding greater than 4 hrs that were greater than 41 degrees Fahrenheit. (See temp log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: All foods discarded.