Jun 12, 2026
Routine
NOTE: All cold holding and hot holding temperatures in compliance, unless noted. NOTE: Ensure the disclosure statement is written on the consumer advisory on the menu. Ensure the consumer advisory is in ALL CAPITAL LETTERS. Ensure the asterisk (*) is listed to the menu items offered undercooked. **3 consecutive violations for the same code provision on a routine inspection may result in food service permit SUSPENSION.** Questions? 770-963-5132 or www.gnrhealth.com Additional Comments from detail page: NOTE: All cold holding and hot holding temperatures in compliance, unless noted. NOTE: Ensure the disclosure statement is written on the consumer advisory on the menu. Ensure the consumer advisory is in ALL CAPITAL LETTERS. Ensure the asterisk (*) is listed to the menu items offered undercooked. **3 consecutive violations for the same code provision on a routine inspection may result in food service permit SUSPENSION.** Questions? 770-963-5132 or www.gnrhealth.com
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6-1A: .04(6)(f)Multiple time/temperature control for safety (TCS) foods cold holding greater than 41F for more than 4 hours (see temperature log). 2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods discarded. Discussed storing garlic and oil mixture and pesto sauce on a 4 hour time control. Time control procedures reviewed and provided.
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15B: .05(6)(d),(e)Observed lots of lime build up in the interior of the dish machine. A warewashing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards shall be cleaned before use; throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and if used, at least every 24 hours. (C) Corrective Actions: Manager had employees set up the 3 compartment sink and employees began cleaning the interior of the dish machine. The interior of the dish machine is clean.