Jun 15, 2026
Routine
An informal inspection will occur on 6/25/26 to verify that all violations have been corrected. Note: Proper storage of raw meats and seafood discussed with person in charge. Storage charts provided. Note: Ice machine in kitchen is not currently being used (empty). Ensure ice machine is cleaned prior to using again. All cold holding and hot holding temperatures in compliance unless otherwise stated. Questions/comments? 770-963-5132 or gnrhealth.com
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2-2A: .03(1)(c)2,3,17Person in charge was not aware of any reportable symptoms or illnesses.// Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: Person in charge was educated on all reportable symptoms and illnesses.//
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6-1A: .04(6)(f)Observed salted shrimp, cut lettuce, butter, and acorn jelly cold holding above 41F in bottom of prep cooler.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded.//
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10D: .04(8)(b)Observed butter, mozzarella cheese, and acorn jelly kept past printed expiration/sell-by date.// 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: Foods were discarded.//
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11C: .04(6)(c)Observed frozen radish leaves thawing at room temperature in sink (not under running water). Observed raw chicken feet thawing at room temperature on top of chest freezer.// Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Foods were placed in walk-in cooler to continue thawing.//
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15A: .05(6)(a)Observed prep cooler unable to maintain proper cold holding temperatures. Minimum ambient temperature was 49F.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)
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15B: .05(6)(d),(e)Observed chemical warewashing machine dispensing 0ppm chlorine.// A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions; and its conveyor speed or automatic cycle times shall be maintained accurately and timed in accordance with the manufacturer's specifications. (C)