Jun 11, 2026
Routine
NOTE: All cold and hot held temperatures were in compliance unless otherwise noted. NOTE: Facility uses MSG and tomato shade (additives). NOTE: Thermometers calibrated today (see temp log). *NOTE: Ensure written consumer allergy notification is displayed in public view.* Questions? Contact us at www.gnrhealth.com or 770-963-5132.
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4-2A: .04(4)(c)1(iv)Observed multiple containers of food stored uncovered in the upright cooler/freezer and walk-in cooler/freezer. Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C) Corrective Actions: Employee covered the containers of food with saran wrap.
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8-2B: .07(6)(c)Observed multiple butane lighters stored on or above kitchen prep surfaces. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:
- Separating the poisonous or toxic materials by spacing or partitioning; (P) and
- Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: PIC (Person in Charge) moved the butane lighters to the designated storage area.
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10D: .04(4)(d)Observed multiple in-use containers of sauces, flour, and seasonings removed from the original packaging not labeled with the common name. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: PIC labeled the containers with the common name.
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14B: .05(10)(e) 1,2,4Observed multiple clean dishes stacked and stored wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Employee rewashed and sanitized the dishes and stored them in a way that allows them to properly air dry.
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17D: .07(4)(b)Observed employee personal items stored on and above kitchen prep surfaces. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: PIC moved the employee items to the designated employee storage area.