May 29, 2026
Routine
Note: All cold-holding and hot-holding in compliance unless noted otherwise. Note: Facility uses additives such as egg/tomato shade. Questions/comments? 770-963-5132 or gnrhealth.com
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4-2B: .05(8)(a)Observed employee clean pans and containers and place them to dry without sanitizing. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (P) Corrective Actions: Items were sanitized.
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8-2B: .07(6)(c)Observed multiple lighters being stored above prep counters and with food items throughout kitchen. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:
- Separating the poisonous or toxic materials by spacing or partitioning; (P) and
- Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: Lighters were moved to lower shelving.
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10D: .04(4)(d)Observed multiple spices and flour mixes being stored in containers without labels. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Items were labeled.
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12B: .03(5)(j)Observed multiple employees handling food without hair restraints. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Employees put on hats.
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12B: .03(5)(h)Observed multiple employees handling food with bracelets and watches on. 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: Employees removed bracelets and watches.
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12C: .04(4)(m)Observed multiple wet wiping cloths being stored on prep counters throughout kitchen. 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: Wiping cloths were placed in sanitizer buckets.
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14A: .04(4)(k)Observed cups being used as scoops in containers of chicken, sauce, and lentils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Cups were removed from containers.
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17D: .07(4)(b)Observed employee phones, speakers, and cups being stored on prep counters in kitchen. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Employee items were placed in employee area.