725 Grayson Hwy Suite B Lawrenceville GA 30046
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Routine
Note: Ensure employees wash hands after returning from outside. Note: All cold holding temperatures are in compliance. Note: All hot holding temperatures are in compliance. Joint inspection with DMG. Note: No additives is used at this facility. Note: Thermometers calibrated today (see temp log). Questions: 770-963-5132 gnrhealth.com
Routine
www.gnrhealth.com * Cold holding and hot holding violations noted above. All other hot holding and cold holding were in compliance. * Ensure unwashed produce is not stored over ready to eat foods or produce that has been washed. * When date marking ensure that the prep date is included in the 7 days. Items currently dated to be kept 8 days. Add 6 days to the prep date to ensure foods are not going beyond the 7 days. * If beards are longer than 1/2 inch ensure beard guards are worn. * 6-1B Was a repeat violation. If this is a repeat violation on the next routine, permit may be suspended.
6-1A: .04(6)(f)Several foods for cold holding were above 41. (Tomatoes, spam, red links, fish, and fish wash) Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded
6-1B: .04(6)(f)Biscuit pudding and bacon pudding were below 135. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Food discarded. *** Second repeat violation. If a violation on the next routine, permit will be suspended.
6-1D: .04(6)(i)Buttermilk on time control was not marked with a start and end time. When using Time Control (TPHC) for a maximum of 4 hours:
Routine
Note: Facility uses imitation vanilla. Note: TCS foods must be date marked if held in a facility for more than 24 hours. The date food is cooked, prepared, or opened is considered day 1. Note: Per person in charge, Coca Cola representative stated that drink nozzles are not to come in contact with any sanitizers. Discussed with person in charge that drink nozzles are a food contact surface and must be washed, rinsed, and sanitized (sanitizer must be at proper food contact surface concentration). Note: Food handling employees with beards longer than 1/2 inch must wear beard restraints. An informal follow-up will occur on 9/19/24. Please correct all violations by this date or food service permit will be suspended. Questions/comments? 770-963-5132 or gnrhealth.com
2-2D: .06(2)(c)Observed handwashing sink in mens restroom with no hot water. See temperature log. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. (Pf)
6-1B: .04(6)(f)Observed scrambled eggs and grits in front hot holding unit below 135 degrees F. (See temperature log) Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Eggs were hot holding improperly for less than 2 hours and were reheated to 165 degrees F. Grits were hot holding improperly for more than 2 hours and were discarded.
6-1D: .04(6)(i)Observed eggs and 3 cartons of buttermilk stored on a 4 hour time control (per person in charge) not labeled with start and discard time. Per person in charge, foods had been on time control for less than 4 hours. Person in charge could not locate facility's time control procedures. When using Time Control (TPHC) for a maximum of 4 hours:
12C: .04(4)(m)Observed wet wiping cloths in sanitizer buckets with quat concentration at 50ppm. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Sanitizer buckets were remade to proper concentration.
13A: .02(1)(c)2A choking poster was not posted. The choking poster shall be posted in a conspicuous place approved by the department - in public view. Corrective Actions: Choking poster was posted in dining room.
15C: .05(7)(a)2,3Observed visible flour buildup on nonfood contact surface of several containers stored as clean near 3 compartment sink. Observed oil-like buildup on exterior of fryer and exterior of oven. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Containers with flour buildup were placed at 3 compartment sink to be washed, rinsed, and sanitized.
17C: .07(5)(a),(b)1,2,3Observed black substance buildup on wall behind 3 compartment sink. 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)