May 20, 2026
Routine
www.gnrhealth.com; www.georgia.us Questions? Call 770-278-7340 Cold-Holding assessed: Cold food other than noted at 41 degrees F. or less. Hot-Holding assessed: Hot food other than noted at 135 degrees F. or above. Fees will be charged accordingly for any violation which cannot be corrected on-site during inspection. Repeat violations may result in permit suspension. Corrections of violations does not change the inspection score. PIC(Person in Charge)
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2-2A: .03(4)(a)(b)(c)(e)(f)Observed three food employees did not have their employee health agreement forms filled out. The permit holder shall require food employees to report to the Certified Food Safety Manager (CFSM) and Person-In-Charge information about their health, activities, and any other relevant information (i.e., onset of symptoms and illness or diagnosis without symptoms) as they relate to diseases that are spread through food. (P, Pf) Corrective Actions: The PIC went over the employee health agreement forms with employees and had them sign onsite.
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2-2D: .06(2)(o)Observed employee washing two smoothie containers and lids in the front handwashing sink. A handwashing sink shall only be used for handwashing. Corrective Actions: Employee removed containers and washed, rinsed and sanitized in the three compartment sink.
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6-1B: .04(6)(f)Observed greater than 5 meat and vegetable patties holding at a temperature below 135 degrees F. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: The PIC reheated patties to 165 degrees F.