Aug 5, 2025
Routine
NOTE: All cold holding and hot holding temperatures in compliance, unless noted. NOTE: Ensure a self closer is added to the bar walk in cooler door. NOTE: Facility monitors cooling for cooked TCS foods. Ensure cooling of TCS foods prepared from room temperature are also monitored. NOTE: Bacon cooked from a raw state is a TCS food and must be stored at 41F or below, 135F or greater, or on a 4 hour time control. Bacon cooked very crispy is not considered a TCS food. NOTE: Food code changes reviewed and provided. Questions? 770-963-5132 or www.gnrhealth.com
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6-1A: .04(6)(f)Multiple containers of milk and buttermilk cold holding greater than 41F in the bar walk in cooler. Facility has an online monitoring system of the ambient air temperature of the cold hold units, however, facility did not have any records indicating that time/temperature control for safety (TCS) foods in the bar walk in cooler had been 41F or less within the past 4 hours. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods discarded.
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6-1C: .04(6)(d)Salsa, house made blue cheese and ranch dressings (made with sour cream), and individual containers of ranch dressing did not cool to 41F in 4 hours. Time/temperature control for safety foods prepared from room temperatures or refrigeration temperatures shall be cooled from 70°F to 41°F (5°C) or below within 4 hours. (P) Corrective Actions: Foods discarded.