May 14, 2026
Routine
NOTE: All cold holding temperatures in compliance, unless noted. NOTE: The lower school does not have a vegetable sink. Per certified food safety manager (CFSM), the lower school receives unwashed produce, transfers unwashed produce to the upper school to be washed, and then the washed produce is transferred back to the lower school for service. Recommended having all unwashed produce delivered to the upper school to limit the amount of times food is being transferred between the two schools. NOTE: The lower school has 1 standing prep cooler and 1 open display cooler. Due to the limited amount of cold holding space and the high levels of worker activity occurring between the 2 cold holding units, it is recommended that the cold hold units only store foods that will be used for that particular day to ensure food maintains at 41F or less. If facility wants to add more coolers so that more foods can be stored at the lower school while ensuring those foods maintain at 41F or less, a remodel application would have to be submitted to Gwinnett County's Environmental Health Department. This remodel would ensure the proper finishes are installed on the walls in the back storage room. NOTE: Recommended only storing one row of milk crates in the milk coolers to ensure foods cold hold properly. Question? 779-963-5132 or www.gnrhealth.com 455 Grayson Highway Suite 600 Lawrenceville, 30046
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6-1A: .04(6)(f)Multiple time/temperature control for safety (TCS) foods cold holding greater than 41F (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods cold holding improperly for more than 4 hours were discarded. Foods cold holding improperly for less than 4 hours were either moved to the standing prep cooler or transferred to the upper schools's walk in cooler.