Sep 18, 2025
Routine
NOTE: All cold holding and hot holding temperatures in compliance. NOTE: Facility uses imitation vanilla extract. NOTE: Per owner, all foods are only offered fully cooked. Ensure the asterisk (*) next to the the shrimp menu items is removed. NOTE: Employee drinks must be in a single use cup with a lid or straw, provided by facility, and stored in a designated area. Questions? 770-963-5132 or www.gnrhealth.com
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6-1C: .04(6)(d)Multiple time/temperature control for safety (TCS) foods did not cool properly or not cooling at a fast enough rate to cool properly (see temperature log). Cooling Rate: 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). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. Corrective Actions: Foods that did not cool properly were discarded. Alternate cooling methods were provided for foods that were still in the cooling process.
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11A: .04(6)(e)Facility using improper methods for cooling TCS foods. Horchata and shredded cheese cooling in deep, plastic containers while covered in the walk in cooler. Rice cooling at room temperature while covered. Salsa cooling at room temperature and then employees placed food in an ice bath (not all portions of food container where in contact with ice bath). Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Rice was placed into thinner portions and placed in the walk in freezer. Salsa was placed in a proper ice bath and moved to the walk in cooler. Recommended purchasing ice wands and making ice baths in the vegetable sink. Also recommended cooling foods in thinner portions and utilizing the walk in freezer. Discussed how foods need to be stirred to initiate air flow.