Oct 7, 2025
Routine
Note: All cold-holding and hot-holding items were in compliance unless otherwise noted. *Parasite destruction letters in compliance. Note: Facility must provide evidence that Shellstock is bought cooked by keeping the boxes or the original packaging, or invoices. If clams, mussels are bought raw the facility must follow the following procedures: 1. Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. 2. The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. 3. The identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date that is recorded on the tag or label, as specified under paragraph 2 of this subsection, by: (i) Using an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which, the shellstock are sold or served. **Note: Sea urchin (Uni) was observed on the menu. Per discussions with the person in charge, the food item is served raw. When this item is served raw, undercooked, or partially cooked, the Sea Urchin Uni/roe must undergo parasite destruction. If the facility would like to serve the Sea Urchin Uni/roe without parasite destroying it, they would need to fill out a variance application and submit supplemental documentation, such as the FDA Fish and Fishery document as it states that demonstrates there is no parasite hazard associated with the Sea Urchin roe. *A copy of the DPH Variance application and the Variance and waiver information was provided to the person in charge. Note: Food employees may not wear jewelry, including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Note: Ensure aluminum foil and newspaper are removed from shelves, as this material is not smooth or easily cleanable. For questions or comments, please call 770-963-5132 or visit www.gnrhealth.com
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2-2A: .03(2)(m)Facility was unable to provide in a verifiable manner that 6 employees present during today's inspection were aware of their responsibility to report foodborne 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) Corrective Actions: All 6 employees signed the employee health agreements.//
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2-2B: .03(5)(j)1&2Observed employee drinks in unapproved containers (3 water bottles, reusable cup) stored above the prep line and on top of prep tables.// 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: Employee drinks were relocated to a designated area.//
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10D: .04(4)(d)Observed multiple food ingredients (soy sauce, seasonings, salt, among others) stored in working containers not labeled with their common food name or labeled in another language. 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: Working containers were labeled.//
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14A: .04(4)(k)Observed in use utensils (tongs, rice spoons) stored in standing water with ice.// 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 removed from the standing water, washed, rinsed, and sanitized.//
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17D: .07(3)(h)Observed employee personal items (cellphones x3, headphones) stored on top of prep lines.// Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C) Corrective Actions: Personal items were relocated to a designated area.//