May 25, 2026
Routine
Cold-holding and hot-holding foods assessed were holding at 41°F or below unless otherwise noted. Hot foods were 135°F or above unless otherwise noted. For questions, reach us at (770) 963-5132 or visit www.gnrhealth.com. The owner is receiving canned foods from Dlimena at 712 Winer Industrial Way. The manager stated that the company has a license with the GDA. The manager was advised to obtain a copy of the license.
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5-2: .04(7)(e)The menu states that eggs may be cooked to any preference, and the manager reported that some customers are allowed to order eggs served over easy. A consumer advisory is not present on the menu. If an animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective means. The disclosure and reminder statements (including linking asterisking) shall be worded in legible type in all capital letters and no smaller than size font #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. (Pf)
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6-1A: .04(6)(f)Time/temperature-control for safety (TCS) foods stored in the walk-in cooler were observed above 41°F. The employee reported that food temperatures had not been taken today. See temperature log for food temperatures. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The foods were discarded.
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6-1C: .04(6)(d)Caldo de res cooling since 2:00 p.m. was measured at 90°F at 4:04 p.m. Caldo de pata cooling since 12:00 p.m. was measured at 74°F and 72°F at 4:07 p.m. 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: The foods were discarded.
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15A: .05(1)(a)-.05(2)(jj) Traditional bowls, plates, and cups used for food service without documentation verifying that they do not exceed the maximum allowable lead content could not be provided. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: (P) safe (P), durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. (C)
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15B: .05(3)(h),(i)Chlorine used to sanitize wares in the mechanical warewasher was found to be expired in 2025. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)