Dec 10, 2025
Routine
NOTE: All cold held temperatures were in compliance unless otherwise noted. NOTE: Food shades are used at this facility. NOTE: Checklist of code changes reviewed at the end of the inspection. NOTE: Questions? Please visit www.gnrhealth.com or call 770-963-5132
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2-2B: .03(5)(j)1&2Observed several employee beverages in personal cups stored on top of prep counters. // Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: PIC moved all employee cups out of the kitchen. //
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8-2B: .07(6)(c)Observed several butane lighters and torches stored over food prep surfaces and a container of salt. // Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P) Corrective Actions: Person-in-charge (PIC) relocated all lighters to shelves below food storage and prep areas. //
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14A: .04(4)(k)Observed several bowls used as scoops stored directly in the bins of salt and sugar. // 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: PIC removed the bowls and replaced with scoops with handles. //