May 29, 2026
Routine
Ensure all porous molcajete bowls used to grind spices are removed from the kitchen. NOTE: All cold and hot holding temperatures were in compliance unless otherwise noted. NOTE: No additives are used at this facility. NOTE: Thermometers calibrated today (see temp log). NOTE: Informal will occur on 06/08/2026. If items are not corrected by specified date, permit may be suspended. This was a joint inspection with MRB. Questions? www.gnrhealth.com or 770.963.5132
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6-1A: .04(6)(f)Observed multiple time/temperature control for safety foods (Birria meat, heavy whipping cream, cream cheese, carnitas, etc.) held above 41 F in the walk-in cooler. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food was discarded.
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6-1C: .04(6)(d)Multiple time/temperature control for safety foods (TCS foods) (cooked beans (2 pans), black beans, shredded chicken) not cooled to 41 F within 6 hours (see temp log). TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Food was discarded.
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8-2B: .07(6)(c)Observed a lighter and a butane can stored above an open-top prep cooler in the kitchen. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:
- Separating the poisonous or toxic materials by spacing or partitioning; (P) and
- Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: Toxic chemicals were moved to an appropriate storage area.
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12A: .04(4)(q)Observed onions stored on the floor in the prep area and a box of beef stored on the floor in the walk-in freezer. Food shall be protected from contamination by storing the food:
- in a clean dry location; (C)
- where it is not exposed to splash, dust, or other contamination; (C) and
- at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Food was moved to a shelf 6 inches off the floor.
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14B: .05(10)(e) 1,2,4Observed multiple metal pans in the kitchen, stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Dishes were inverted and stacked in a way that allows for proper air drying.
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15A: .05(6)(a)Observed the ambient air temperature of the walk-in cooler above 41 F. See the temperature log. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)
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17D: .07(4)(b)Observed multiple employee items (multi-use water bottles, a cellphone, and a book bag) stored on prep tables in the kitchen. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Items were moved to an appropriate area for employee activity.