Jan 9, 2026
Routine
NOTE: All cold holding and hot holding temperatures in compliance. NOTE: Time/temperature control for safety (TCS) foods must be date marked 24 hours after being cooked, opened, or prepared. NOTE: Ensure the handles of in use utensils are not stored directly in the food. NOTE: The flour for breading raw chicken and raw fish is a TCS food once raw meat has been placed in flour. Once placed in flour, it must be stored at 41F or less or on a 4 hour time control. Questions? 770-963-5132 or www.gnrhealth.com
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4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed improper storage and separation in the prep line cooler and walk in cooler (raw turkey burgers stored over ready to eat sauces. raw chicken stored over raw shelled eggs, raw beef stored over cheese, unwashed produce stored over ready to eat foods). Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Foods were properly stored and separated.
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17D: .07(4)(b)Observed unopened employee Monster drinks stored over customer food in the walk in cooler. Observed employee cell phone stored on top of the prep line cooler. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. (C) Corrective Actions: Employee items were relocated to a designated area.