Jun 16, 2025
Routine
Questions? www.gnrhealth.com or 770.963.5312 Note: All cold holding and hot holding temperatures are in compliance unless noted otherwise. Note: This is the second consecutive repeat violation of 6-1D (Time Control). A third consecutive repeat violation may result in permit suspension. Note: Ensure hands are washed in between changing gloves when changing tasks. Note: Reviewed changes in food code checklist with PIC.
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4-2A: .04(4)(c)1(iv)Observed various foods such as chopped onions, cut carrots, shrimp, spring mix stored uncovered inside prep top and walk in coolers. Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C) Corrective Actions: PIC (Person in Charge) added covers.
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6-1D: .04(6)(i)Observed rice and wings on time control without a label indicting start or discarded time. 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) //SECOND CONSECUTIVE REPEAT VIOLATION// Corrective Actions: PIC wrote correct time start and discard time on plaques as per time control procedure on file.