Mar 17, 2026
Routine
Note: If food at front steam table is being hot held, the entire portion of food must remain at or above 135F at all times. Advised person in charge to stir food frequently, keep food covered, or use time as a public health control if food cannot be maintained at 135F or above. Written time control procedures provided to person in charge. Note: Food employees with nail polish or artificial nails must wear gloves when working with exposed food. All cold holding and hot holding temperatures in compliance unless otherwise stated. Questions/comments? 770-963-5132 or gnrhealth.com
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12B: .03(5)(h)Observed employee handling fish while wearing a bracelet.// Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Employee removed bracelet.//
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12C: .04(4)(m)Observed several wiping cloths stored in two sanitizer solutions with quat less than 150ppm.// Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Sanitizer was remade to appropriate concentration.//
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14B: .05(10)(e) 1,2,4Observed several metal and plastic containers stored as clean and 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: Containers were separated to air dry.//
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15C: .05(7)(a)2,3Observed shards of plastic wrap stuck to the nonfood contact surfaces of several metal containers that were stored as clean.// Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Plastic wrap was removed. Containers were washed, rinsed, and sanitized again.