Mar 12, 2026
Routine
Note: All cold holding/hot holding in compliance unless otherwise noted. Note: Facility uses yellow eggshade and imitation vanilla extract as a food additive. Note: An informal inspection will occur by 3/19/2026 and 4/9/2026. Note: Thermometers callibrated. See Temp log. Questions? (770)-963-5132 www.gnrhealth.com Joint Inspection: YP
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2-1B: .03(5)(c)Observed an employee washing dishes and then went to handle a container of pancake batter. Observed a server handle dirty dishes and then went to touch a container of hot sauce. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7) when switching between working with raw food and working with ready-to-eat food; 8) before putting on gloves; 9) after engaging in other activities that contaminate hands; 10) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Employees washed their hands. Containers were cleaned and sanitized.
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2-2B: .03(5)(k)1&2Observed a unpproved beverage container ( coffe mug) sitting on top of the prep table. 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: Mug was removed from the prep area.
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8-2B: .07(6)(g)Chlorine sanitizer spray bottle in use to clean tabletop had a concentration reading 200+ ppm. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials used on food contact surfaces shall not exceed stated concentrations as listed on the EPA-registered label, in 40 CFR 180.940 and 40 CFR 180.2020, (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Chlorine sanitizer solution was remade to the recommended concentration.
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15B: .05(3)(h),(i)Observed expired quat test strips. Facility uses chlorine to sanitize. No chlorine test stripes on site. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)
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17B: .06(5)(f)Observed the receptacles and waste handling dumpsters with a missing lid cover on both of the units. Receptacles and waste handling units for refuse, recyclables, and returnables used with materials containing food residue and used outside the food service establishment shall be designed and constructed to have tight-fitting lids, doors, or covers. (C)
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17C: .07(5)(a),(b)1,2,3Ceiling tiles observed with water staining, deteriotation, and damage, including tiles that are not properly seated in the ceiling grid and tiles that appeared patched with tape. Walls in the kitchen observed with grout lines heavily darkened toward the upper portions of the wall, indicating buildup of soil and debris.Quarry tile in the warewashing area craked with missing grout between tiles, allowing liquid to accumulate in gaps. Carpet in dinning area observed worn and heavily soiled. Seams observed separating and secured with tape. Napkin dispnsers on top of dinining room tables observed with buildup of soil. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)