Apr 20, 2026
Routine
NOTE: All cold holding and hot holding temperatures in compliance. NOTE: Food handling employees may only wear a plain band if wearing jewelry. Questions? 770-963-5132 or www.gnrhealth.com
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2-2B: .03(5)(k)1&2Observed several employee drinks stored in unapproved areas (2 employee drinks in a single use cup with a lid and a straw stored above prep areas at the prep line, 1 employee drink in a multi use water bottle stored above a prep area in the back of the kitchen, and 2 employee drinks in multi use cups stored on the wine cooler at the bar). Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: All employee drinks were relocated to a designated area.
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9-2: .10(5)(c)Facility not following the proper corrective actions when cooling reduced oxygen packaged (ROP) soups and sauces. At time of inspection, observed several ROP soups and sauces in chill tanks. When reviewing the cooling logs at 5:50pm, the cooling temperature for ROP Alfredo sauce had not been recorded at the 6 hour time mark (5:20pm). Per cook, he did not see an "X" bag for the ROP Alfredo sauce and temped 2 other ROP Alfredo sauce bags at the 6 hour cooling time mark. Per cook, the temperatures of the ROP Alfredo sauce were 41F and 43F. Per cook, the ROP Alfredo sauce bags were now in the hot wells for reheating. If granted a variance or a HACCP plan is otherwise required, the permit holder shall:
- Maintain the approved variance at the food establishment; (Pf)
- Comply with the HACCP plans and procedures that are submitted and deemed in conformance with Rule .02(8)(a) through (e) as a basis for the modification or waiver; (P) and
- Maintain and provide to the Department, upon request, records specified under Rule .02(8) that demonstrate that the following are routinely employed: (i) Procedures for monitoring the critical control points, (Pf) (ii) Monitoring of the critical control points, (Pf) (iii) Verification of the effectiveness of the operation or process, (Pf) and (iv) Necessary corrective actions if there is failure at a critical control point. (Pf) Corrective Actions: All ROP Alfredo sauce bags were discarded.