Apr 20, 2026
Routine
www.gnrhealth.com https://dph.georgia.gov/environmental-health/food-service QUESTIONS? CALL 770-963-5132 Cold holding items assessed at 41F or less. Hot holding items assessed at 135F or higher. Correct uncorrected items by date noted or the food service permit may be suspended.
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2-2D: .06(2)(o)Pitcher in handwashing sink by rewashing sink. // A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Pitcher removed. //
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11D: .05(3)(g)A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. (Pf) A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. (Pf)
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17A: .07(2)(l)Door to restroom not self-closing. // Except where a toilet room is located outside a food service establishment and does not open directly into the food service establishment, such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. (C)
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17C: .07(5)(a),(b)1,2,3Floors and walls with build-up. // 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)
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18: .07(5)(k)Love roaches fell out of paper towel dispenser by the warewashing sink. Live roaches crawling by mop sink. Dead roaches observed in these areas. // The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:
- Routinely inspecting incoming shipments of food and supplies; (C)
- Routinely inspecting the premises for evidence of pests; (C)
- Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and
- Eliminating harborage conditions.(C)