Jun 6, 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 June 16, 2025. Ensure that all violations are corrected by June 16th or permit may be suspended. NOTE: Making mozzarella from a curd starter is considered a specialized process and would need a process approval from the state. NOTE: Ensure that ALL unwashed vegetables are stored below any ready to eat foods in the walk in cooler. NOTE: Ensure that NO sanitizer buckets are stored on the floor. NOTE: Facility will use Time Control for pizza slices. Procedures have been written.
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2-2B: .03(5)(j)1&2Observed several drinks stored on the same table as single use pizza boxes for customers.// 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: Person in charge relocated the drinks so that they were below any single use items.//
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6-1A: .04(6)(f)Observed that there were several temperature controlled foods ( tomato sauce, pepperoni, roasted peppers, sausage, mozzarella, and shredded cheddar cheese) that were not being kept at or below 41° F in the open top cooler across from the pizza ovens (See temp log). The open top cooler was measuring at 46.8° F. Also observed two trays of cooked wings in the walk-in cooler that had been stored for 24 hours that had a temperature higher than 41° F ( see temp log).// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person in charge was allowed to cool the ingredients as they had been in the open top prep cooler for less than four hours. The foods that did not cool within four hours were discarded ( sausage, shredded cheddar cheese, and roasted peppers). The two trays of wings were discarded.//
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6-1D: .04(6)(i)Observed pizza slices on time control. The person in charge did not have any written procedures for time control.// When using Time Control (TPHC) for a maximum of 4 hours:
- hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
- the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
- foods not consumed before the discard time shall be discarded; (P)
- when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
- food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
- written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: Time control procedures were given to the person in charge. The person in charge filled them out with the various pizza slices that they are keeping on time control.//
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15A: .05(6)(a)Observed that the open top prep cooler across from the pizza ovens was not holding a temperature of 41° F ( see temp log).// 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)
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15B: .05(3)(h),(i)Observed that the facility did not have test strips for the dishwasher in the ware washing area.// A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)