Apr 14, 2026
Routine
www.gnrhealth.com https://dph.georgia.gov/environmental-health/food-service QUESTIONS? 770-963-5132 Thermometer calibration check: 32F, 32F, 32.2F (Thermapen, DeltaTRAKx2). Cold holding items assessed at 41F or less. Correct uncorrected items by date noted or the food service permit may be suspended.
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2-2E: .03(6)No hand soap at the handwashing sink at the cookline. // A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf) Corrective Actions: Hand soap provided. //
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16B: .06(2)(r)Hot water lever broken to handwashing sink by the warewashing sink. // A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)