Jan 23, 2026
Routine
Note: All cold-holding items were in compliance unless otherwise noted. Note: The facility uses food coloring as additives. **Note: An informal inspection will occur by 2/2/2026 to verify the hot water in the employee restroom hand sink. **FAILURE TO CORRECT VIOLATION BY INFORMAL DATE WILL RESULT IN PERMIT SUSPENSION. **Note: Raw fruits and vegetables (including bananas) shall be thoroughly washed in water, in a sink designated for that purpose only, before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. **The facility is required to maintain an EPA-approved disinfectant effective against Norovirus. At this time, the commercial spill kit on site contains only one disinfectant wipe, which is inadequate to meet this requirement. Additionally, the bleach currently available on-site is not EPA-approved as effective against Norovirus. **Ensure an allergen notification identifying the most common food allergens used as ingredients in the kitchen is clearly displayed at the facility. The posted allergen notification lists "tree nuts"; however, it does not specify the types of tree nuts used in the facility. **New rules checklist discussed with PIC. **Sample of Pets in the patio documentation was provided. For questions or comments, please call 770-963-5132 or visit www.gnrhealth.com
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2-2D: .06(2)(c)Hand wash sink inside the employee restroom is not providing hot water.// A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. (Pf)
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10D: .04(8)(b)Observed two opened containers of expired milk (1/20/2026) and oat milk (1/18/2026) inside a prep cooler.// Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as "keep refrigerated" and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer's expiration date or the sell-by date. (P) Corrective Actions: Food was discarded.//
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14A: .04(4)(k)Observed in use utensils (scoops, spoons) stored with handles touching food ingredients inside a prep top cooler.// 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 were rearranged.//
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14B: .05(9)(c)Observed metal containers that were cleaned and sanitized the day before, and stacked one on top of the other while still wet.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Containers were placed inside the 3-compartment sink to be rewashed, rinsed, sanitized, and allowed to air-dry.