May 19, 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) No food was cooked at the time of inspection.
-
2-2A: .03(4)(a)(b)(c)(e)(f)Observed none of the food service employees in the main kitchen did not have their employee health agreement forms signed and onsite. 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: Employee went over the employee health policy with their employees and had them sign onsite.
-
12A: .04(4)(q)Observed boxes of food on the floor in the walk-in freezer and in the storage area in the bar area. Food shall be protected from contamination by storing the food:
- in a clean dry location; (C)
- where it is not exposed to splash, dust, or other contamination; (C) and
- at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Food was relocated off of the floor.
-
12D: .04(4)(g)Observed employee cutting unwashed green onions. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Onions were discarded and employees were coached by the PIC on washing produce prior to preparation.