May 5, 2026
Routine
This facility uses tomato shade food coloring. Ensure all kabob sticks are free of stickers and sticker residue. Ensure all wood is removed from the kitchen. The CFSM can only be at one location. All cold and hot holding temperatures were in compliance unless otherwise noted. NOTE: Thermometers calibrated today (see temp log). This was a joint inspection with KMC. Questions? www.gnrhealth.com or 770.963.5132
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4-2B: .05(6)(n)Observed sanitizer in 2 buckets and the spray bottle used to clean tablets with a QUAT concentration of 0ppm (Concentration on QUAT bottle for food-contact surfaces is 200-400 ppm). A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Sanitizer solution was remade to an appropriate concentration for Quat.
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14B: .05(10)(e) 1,2,4Observed dishes in the storage area were stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Dishes were rewashed and stored in a self-drying position.