Jun 4, 2026
Routine
All cold and hot held temperatures were in compliance unless otherwise noted. Thermometers calibrated see temp log. Uncorrected items must be corrected by 6/18/2026 or the food service permit may be suspended. NOTE: ENSURE BACKDOOR CAN CLOSE ON ITS OWN. NOTE: ENSURE EMPLOYEE BELONGINGS HAVE A DESIGNATED AREA. NOTE: ENSURE TO KEEP WATER AT THE HANDWASHING SINK ON DURING BUSINESS HOURS. Questions? 770-963-5132 Website: www.gnrhealth.com
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2-1B: .03(5)(c)Observed person in charge take a drink from water and not wash hands before handling equipment for cooking food. 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 washed hands and sanitized equipment that was touched.
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2-2B: .03(5)(k)1&2Observed multiple employee drinks, coffee and 2 water bottles, stored on prep table and person in charge drank from one of the water bottles in the kitchen before discarding of the item. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Person in charge discarded all employee drink items that were stored on the prep tables.
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8-2B: .07(6)(b)Observed bucket of sanitizer without a label identifying what it was in the kitchen area. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: Person in charge labeled the sanitizer.
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14C: .05(6)(r)Observed soy sauce buckets being reused to store in-house made sauce. Single-service and single-use articles may not be reused. (C) Corrective Actions: Person in charge removed items from the soy sauce bucket and put in a food grade container.
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15C: .05(7)(a)2,3Observed multiple prep tables within the kitchen that were covered in grease and had an accumulation of build-up from foods. Stove top covered in build-up and debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)
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17C: .07(5)(a),(b)1,2,3Observed walls and floors in the kitchen of the facility that had a build-up of dirt and grease. 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)