Oct 15, 2025
Routine
www.gnrhealth.com QUESTIONS? 770-963-5132 UNSATISFACTORY SCORES, REPEAT VIOLATIONS AND UNCORRECTED VIOLATIONS MAY RESULT IN PERMIT SUSPENSION. Note: A follow-up inspection will occur within 10 days. Note: A required additional inspection will occur within 12 months. *Food held at required hot & cold temperatures unless otherwise noted. * Food training posters & information available at: www.gnrhealth.com dph.georgia.gov/food-service https://www.fda.gov/food/retail-food-industryregulatory-assistance-training/retail-food-protection-industry-educational-materials *Raw shell eggs are cooked at this facility. Steak & chicken are pre-cooked. Joint inspection w/ YP
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2-2A: .03(2)(m)Facility could not demonstrate that employees are aware of health policy. Facility had the employee health reporting agreement signed for only 1 of 3 employees working during the inspection. // *** Second Consecutive Violation *** // Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)
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6-1A: .04(6)(f)TCS (Time/Temperature Control for Safety) food held > 41°F in the prep cooler.( see temp log) (holding since yesterday) // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food discarded. //
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6-2: .04(6)(h)RTE TCS food (ready-to-eat time/temperature control for safety food) is date marked for more than 7 days: pickled eggs 10/11/25-10/25/25, steak 10/12/25-10/19/25, feta 10/14/25-10/21/25, potatoes 10/13/25-10/20/25. // 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: Food discarded. //
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8-2B: .07(6)(g)Quat sanitizer was too high (500ppm) in the sanitizer buckets & dish sink. The manufacturer label states the concentration for cleaning food contact surfaces should be 200ppm. // Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Sanitizer diluted. //
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13B: .02(1)(c)2Facility does not have a "No Smoking" sign posted. // Prior to the issuance of the permit to new or existing establishments, the applicant shall provide evidence of satisfactory compliance with the provisions of this Chapter and all other provisions of laws that apply to the location, construction and maintenance of food service establishments and the safety of persons therein. (C)
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14A: .04(4)(k)A plastic container/bowl, used as a scoop, was stored in food. In-use utensils stored with the handles touching the food. In-use utensils were stored in ambient temperature water (80°F & 74°F). // During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Utensils, bowl removed from food. Water discarded; utensils moved to dirty items container. //
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17B: .06(5)(k),(l)Shared dumpster/lids are in disrepair. // Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair. (C)