Feb 23, 2026
Routine
NOTE: All cold and hot held temperatures were in compliance unless otherwise noted. NOTE: No additives are used at this facility. *NOTE: Ensure written consumer allergy notification is displayed in public view.* Questions? Contact us at www.gnrhealth.com or 770-963-5132.
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2-1B: .03(5)(c)Observed employee enter the kitchen through the back door (from outside) and touch tortillas without washing hands first. 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: Person in Charge (PIC) discarded the tortillas and employee washed their hands.
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2-2A: .03(2)(o)Observed PIC unable to demonstrate in a verifiable manner that food employees are aware of their reporting responsibilities. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Employees read and singed employee health reporting agreement form.
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14B: .05(10)(e) 1,2,4Observed multiple clean dishes 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: Employee rewashed/sanitized the dishes and stored them in a way that allows them to properly air dry.
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15C: .05(7)(a)2,3Observed clean dishes with stickers/sticker residue. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Employee removed the stickers/sticker residue and rewashed/sanitized the dishes.