May 31, 2026
Routine
Note: All cold-holding and hot-holding in compliance unless noted otherwise. Questions/comments? 770-963-5132 or gnrhealth.com
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2-2B: .03(5)(k)1&2Observed employee drinking from unapproved container (open cup) in prep area, and observed multiple unapproved containers (reusable cups, water bottles, open cups) throughout kitchen. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Employee stopped drinking. Unapproved containers were taken to employee area.
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2-2D: .06(2)(o)Observed hand sink being used to dump ice. Observed another hand sink being used to clean spoons and spatulas, and clean sanitizer buckets. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Hand sinks were cleaned and cleared.
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12A: .04(4)(u)Observed oranges on display at juicer area being stored uncovered. Whole oranges are used in juicer. Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means. (P) Corrective Actions: Oranges were covered.
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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 hairnets.
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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 took off bracelets and watches.
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14A: .04(4)(k)Observed in-use spatulas and tongs being stored in water below 135F. 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: Spatulas and tongs were placed into clean and dry container.
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17D: .07(4)(b)Observed multiple employee purses, bookbags, and jackets being stored with food in dry storage areas. Observed multiple employee phones being stored on prep counters throughout 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: Items were taken to employee area.