3816 SALEM RD Ste 400 Covington GA 30016
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Routine
All cold and hold holding temperatures were in compliance All frozen foods were frozen solid Time control procedures and documentation were in compliance Questions? 770-784-2121 or www.gnrhealth.com
Routine
All cold and hot holding temperatures were in compliance All frozen food items were frozen sold Time control procedures and documentation were in compliance Questions? 770-784-2121 or www.gnrhealth.com
4-2B: .05(8)(a)Observed an employee cleaning dishes/cooking equipment without sanitizing them after washing and rinsing. After being cleaned, equipment food-contact surfaces and utensils shall be sanitized properly. (P) Corrective Actions: Education was provided to the person in charge to ensure all equipment is being properly sanitized after cleaning. The dishes were properly sanitized.
Routine
Note: when washing equipment the rinse section of the three compartment sink must be filled with water and the equipment must be dipped in the water to remove any left over soap before soaking in the sanitizer. The rinse water can be emptied and refilled as often as needed. Al cold and hot holding temperatures were in compliance All frozen food items were frozen solid Time control procedures and documentation were in compliance New food rules and regulations were discussed with the person in charge Questions? 770-784-2121 or www.gnrhealth.com
Routine
Note: When purchasing bleach as sanitizer make sure it can be used for sanitizing food contact surfaces. Generally the bleach with a scent, splash-less, and for laundry is not for food contact surfaces. Be sure to check the back of the bottle. An informal inspection will be conducted by January 31, 2025. All violations not corrected today must be corrected or the facility's permit may be suspended. Additional fee's will apply. Questions? 770-784-2121 or www.gnrhealth.com No cooking or reheating for hot holding during inspection All cold and hot holding temperatures were in compliance Time control procedures and documentations were in compliance
10D: .04(7)(c)Observed a large amount of boneless pork in bags without an identification of what it is in the walk in freezer. Shucked shellfish may be removed from the container in which they were received and repacked in consumer self service containers where allowed by law if: (i) The labeling information for the shellfish is on each consumer self service container; (ii) The labeling information is retained and correlated with the date when, or dates during which, the shellfish are sold or served; (iii) The labeling information and dates specified under paragraph 4(ii) of this subsection are maintained for 90 days; and (iv) The shellfish are protected from contamination. (C) Corrective Actions: Education was provided to the person in charge discussing when removing food from its original labeled package it must still be labeled with the common name for identification purposes. The person in charge placed all bags of pork in a plastic container and labeled the container accordingly.
15A: .05(1)(g)Observed wood being used in the facility. The wood was being used to cover a stand that holds dry ingredients by the back door. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C) Corrective Actions: **The wood must be replaced with a plastic or a material that is smooth and easily cleanable without any sharp edges. **