Feb 16, 2026
Routine
www.gnrhealth.com Questions?770-963-5132 Note: All cold-holding & hot-holding in compliance unless noted otherwise. Note: Ensure shared refuse area is maintained clean. Note: Ensure trash receptacles are place at each handwash sink. Note: Ensure unwashed produce is stored below ready-to eat foods. Note: 6-1A & 6-1D 2nd consecutive repeat; 3rd repeat may result in permit suspension.
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6-1A: .04(6)(f)Several time and temperature control items (see temperature log) not being held at 41oF or below. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food discarded.
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6-1D: .04(6)(i)Tomatoes and lettuce not marked/logged for time control. 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) Corrective Actions: Food placed back in cooler for cooling. New product brought out and placed on time control.
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12B: .03(5)(i)Employee engaged in food preparation with facial hair longer 1/2 inch without beard restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C)
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15A: .05(6)(a)Reach-in cooler ambient temperature reading 47oF. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)