Mar 25, 2026
Routine
NOTE: All cold holding and hot holding temperatures in compliance. NOTE: Joint inspection with HMX. Questions? 770-963-5132 or www.gnrhealth.com
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2-2E: .03(6)The sanitizer in facility's clean up kit is not effective against Norovirus (EPA number not present on package). A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf) Corrective Actions: Facility has a rapid multi surface sanitizer that is on the EPA list G that is effective against Norovirus. Facility's clean up procedures were amended to use the rapid multi surface sanitizer.
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6-1C: .04(6)(d)Per manager, cooked apple crisps are baked and then held at room temperature for 3 days. The cooked apple crisps on site did not cool properly or not cooling at a fast enough rate. Cooked Hardboiled eggs removed from the shell were not cooling at a fast enough rate and corn and tomato salad did not cool properly (see temperature log). TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Discussed with manager that cooked apple crisps are a time/temperature control for safety (TCS) food and must be stored at 135F or greater after baking, cooled to 41F within 6 hours and held at 41F. 1 plate of cooked apple crisps and corn and apple salsa did not cool properly and were discarded. All other foods were still in the cooling process and moved to the walk in color to rapidly cool.
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6-1D: .04(6)(i)Observed cut tomatoes stored on a 4 hour time control and not marked with a start or discard time. Per manager, blanched French fries are stored at room temperature for 30 minutes and they are monitored with a timer for quality and safety. The timer was not on when assessing 4 fryer baskets of blanched French fries. Facility's time control procedures does not list blanched French fries or the method in which they are monitored. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours:
- hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P)
- the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf)
- foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P)
- food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
- written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: Manager decided to discard tomatoes. Manager stated that French fries had been on time control for more than 30 minutes and decided to discard food. Blanched French fries were added to the time control procedures and the method in which they are monitored.
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12C: .04(4)(m)Observed wet wiping cloths stored in 3 Quat sanitizer buckets with a concentration of 0ppm. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Quat sanitizer was remade to a concentration of 200-400ppm.