May 15, 2025
Routine
Note: All cold and hot holding temperatures are in compliance unless otherwise noted. Note: Facility made aware of new food code. Questions?: Call 770-963-5132 or visit www.gnrhealth.com
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6-1A: .04(6)(f)Observed several temperature control for safety foods cold holding above 41 degrees Fahrenheit for more than 4 hours. See temp log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Items discarded
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6-1B: .04(6)(f)Observed cooked beef hot holding less than 2 hours and shrimp tempura hot holding for more than 2 hours with a temperature less than 135 degrees Fahrenheit. See temp log. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Shrimp Discarded and Beef immediately reheated to greater than 165 degrees Fahrenheit be served.
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6-1D: .04(6)(i)Sushi Rice intended for time control not marked. When using Time Control (TPHC) for a maximum of 4 hours:
- hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
- the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
- foods not consumed before the discard time shall be discarded; (P)
- when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
- food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
- written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: Sushi Rice Discarded.