Mar 23, 2026
Routine
Cold-Holding was assessed and incompliance unless noted in the temperature log. Hot-Holding was assessed and incompliance unless note in the temperature log. Ensure foods in chest freezer are stored properly. Violation will be marked accordingly on next routine inspection. If a ready eat product has a cooked temperature on the back of its orginal container, facility shall cooked to that temperature. Example; the facility has peas that has a cooked temperaure of 165F. If peas will be served cold, in a salad, or kept hot, food item shall be 165F. If served cold, peas shall cool from 165F to 41F. Violation will be marked accordingly on next routine inspection if a ready to eat cooking product is observed. If facility needs any documentation such as employee health forms; Facilty can do the following; 1. www.gnrhealth.com 2. click on protected. 3. click on food service service & regulation forms. 4. or facility can reach out to our department 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 during and after inspection does not change the inspection score. www.gnrhealth.com 770-278-7340
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2-2B: .03(5)(k)1&2Observed two personal drinks stored on the prep table. One of the personal drinks was a cup that did not have a lid and a straw. 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: PIC (person in charge) placed the personal drinks in an approved location.
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4-1A: .04(4)(n)1While wearing gloves, observed food employee pick up a cucumber peel from the ground and then proceeded to touch clean metal utensil pans. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: Food employee discarded his gloves and rewashed his hands. Metal utensil pans were placed in the warewashing area.
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6-2: .04(6)(h)Observed bologne, cole slaw, tuna, a container chili, two containers of ham, chopped lettuce, and diced turkey kept past 7 days in the walk-in-cooler. A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P) Corrective Actions: PIC discarded all of the foods.
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6-2: .04(6)(g)Observed two containers of chili prepped on Friday not date marked. Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: PIC date marked the two containers of chili.