Apr 8, 2026
Routine
Score: 91Grade: A1 violation
Comments
NOTE: All cold holding and hot holding temperatures in compliance. NOTE: Facility using proper methods for cooling cooked chicken stew. Food cooling in small portions while uncovered at the top of the standing prep cooler. Recommended stirring foods to initiate air flow. Questions? 770-963-5132 or www.gnrhealth.com
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Corrected: YesRepeat: No
6-1C: .04(6)(d)4 containers of cooked chicken stew did not cool to 70F within 2 hours (see temperature log). Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: Foods discarded.