Dec 5, 2025
Routine
Note: All cold-holding and hot-holding in compliance unless noted otherwise. Note: Ensure ventilation hood is cleaned frequently. Note: Facility is using time control for items in prep cooler. Time control procedures reviewed. Questions/comments? 770-963-5132 or gnrhealth.com
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6-2: .04(6)(g)Observed multiple time/temperature control for safety foods (costillas, salad, tamarind sauce, heavy cream, half-and-half, consomme, tumbarranchos) made/opened more than 24 hours ago without date marks. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Items were dated.
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12B: .03(5)(i)Observed multiple employees handling food without hair restraints. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Employees put on hairnets.