2899 Five Forks Trickum Rd SW Lawrenceville GA 30044
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Routine
All cold holding and hot holding temperatures were in compliance unless otherwise noted. Questions (770) 963-5132 www.gnrhealth.com Note: Ensure to have one consistent dating system throughout facility.
Routine
All cold holding and hot holding temperatures were in compliance unless otherwise noted. Questions (770) 963-5132 www.gnrhealth.com
Routine
All cold holding temperatures were in compliance unless otherwise noted. Questions (770) 963-5132 www.gnrhealth.com
Routine
All cold holding temperatures were in compliance unless otherwise noted. Questions (770) 963-5132 www.gnrhealth.com Note: All food was frozen solid when received.
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed unwashed produce being stored above ready to eat foods in walk in cooler. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Items were rearranged according to storage chart proved/internal cook temperature.
6-2: .04(6)(g)Observed multiple time/temperature as a safety control (TCS) items that were dated for longer than 7 days. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Items were datemarked for a 7-day hold.