May 1, 2025
Routine
All cold holding and hot holding temperatures in compliance unless otherwise noted. Questions? 770-963-5132 www.gnrhealth.com NOTE: An informal inspection will occur on May 9, 2025. Have all violations corrected by May 9, 2025 or permit may be suspended. NOTE: Ensure that ALL containers are allowed to fully dry before stacking. NOTE: A THIRD CONSECUTIVE VIOLATION WILL RESULT IN PERMIT SUSPENSION NOTE: The New Rules Checklist was reviewed with the person in charge.
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2-2A: .03(2)(m)Observed that all five employees that were working in the kitchen did not have a signed employee health agreement or any verifiable way to check if the employees were informed of their responsibility to report the symptoms and/or illnesses. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)
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4-2B: .05(7)(a)1Observed that the ice machine has a black mold like build up in the back portion near the ice making.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)
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10D: .04(4)(d)Observed oil, salt, liquid margarine, liquid butter, and water in either unlabeled squeeze bottles or unlabeled shaker containers.SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION// Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Person in charge labeled all the squeeze bottles and the shaker containers.//
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14A: .04(4)(k)Observed the containers of Sugar, Baking Powder ( for tortillas), Red Beans, and Flour all had utensils that were stored with the handles touching the food.// 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: Person in charge removed all the utensils from the containers. The utensils were cleaned and sanitized. New utensils were used for the containers.//
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15A: .05(6)(a)The bottom of the lowboy open top cooler was measuring above 41° F.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)