Oct 6, 2025
Routine
NOTE: All cold holding and hot holding temperatures in compliance. NOTE: Ensure employee items are stored in a designated area. NOTE: Facility receives food from a facility that is regulated by the Department of Agriculture. Permit provided. NOTE: Facility has until 10/14/25 to obtain a current certified food safety manager. Ensure the certified food safety manager certificate is posted in public view. Question? 770-963-5132 or www.gnrhealth.com
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2-2D: .06(2)(o)At time of inspection, observed a trash can and a chair blocking the sole handwashing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) Corrective Actions: Chair was relocated and trash can was positioned so that the handwashing sink is not blocked.
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6-1C: .04(6)(d)2 packages of cut lettuce did not cool to 41F in 4 hours. Cut pork not cooling at a fast enough rate to reach 41F in 4 hours (see temperature log). Time/temperature control for safety foods prepared from room temperatures or refrigeration temperatures shall be cooled from 70°F to 41°F (5°C) or below within 4 hours. (P) Corrective Actions: Cut lettuce was discarded. Approved cooling methods were provided.
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11A: .04(6)(e)Facility using improper methods for cooling cut lettuce and cut pork. Cut lettuce cooling in plastic baggies while stacked on the middle shelf of refrigerator 1. Cut pork cooling in individual baggies and then placed in 1 large baggy. All individual baggies are stacked on top of each other and foods cooling in the small prep cooler next to the fryer. Facility also not monitoring foods to ensure they are cooling properly. Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Lettuce did not cool properly and was discarded. Cut pork was still In the cooling process. The individual baggies of cut pork were laid flat on the top shelf of the 2 door standing prep freezer. Provided training in how to monitor foods that are cooling by using a cooling log.
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15B: .05(3)(h),(i)Facility uses Quat sanitizer and they do not have test strips for measuring the chemical concentration. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf) Corrective Actions: Facility obtained Quat test strips.