HOLIDAY INN EXPRESS HOTEL & SUITES

All cold holding temperatures are in compliance unless otherwise noted. Questions? (770) 963-5132 or visit www.gnrhealth.com.

Note: All cold-holding and hot-holding items were in compliance unless otherwise noted. *Note: Time control was recommended for TCS foods stored in a small glass door cooler that is actively in use (opening /closing) during food service hours. Procedures provided and explained to the person in charge. Note: Proper procedures for cleaning/sanitizing dining tables were discussed with the person in charge: Dining counters and table-tops shall be cleaned and sanitized routinely after removing all soiled tableware and food trays shall be cleaned and sanitized after each use by one of the following methods: (i) A two-step method in which one cloth, rinsed in sanitizing solution is used to clean food debris from the surface and a second cloth in a separate sanitizing solution is used to rinse; (ii) Sanitizing solution is sprayed onto the surface and the surface is then wiped clean with a disposable towel. (iii) If used for cleaning and sanitizing, single-use disposable sanitizer wipes shall be used in accordance with EPA-registered label use instructions; or (iv) Other methods approved by the Health Authority. Note: Person in charge stated that pork sausages available in the facility are raw. This couldn't be confirmed due to sausages being removed from the original container (box). The facility food service permit is currently for a risk type 1 facility. *** If raw animal products are to be used, the facility must change to a risk type 2 food permit. Contact Gwinnett Environmental Health for more information.*** *Note: Note: A THIRD CONSECUTIVE VIOLATION ON ITEM 6-1A: Violation Code: [.04(6)(f)] - Time/Temperature Control for Safety; Cold Holding (P), WILL RESULT IN A PERMIT SUSPENSION. For questions or comments please call 770-963-5132 or visit www.gnrhealth.com