May 5, 2025
Routine
Note: All cold-holding items were in compliance unless otherwise noted. Note: An informal inspection will occur by 5/16/2025 to verify uncorrected violation #15A. **Note: A THIRD CONSECUTIVE VIOLATION OF ITEM 14B: Violation Code: .05(10)(e) 1,2,4 - Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (WET STACKING)-WILL RESULT IN A PERMIT SUSPENSION. For questions or comments, please call 770-963-5132 or visit www.gnrhealth.com
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6-1A: .04(6)(f)Observed multiple time/temperature control for safety (TCS) foods holding temperatures above 41F (see temperature log).// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded.//
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6-1D: .04(6)(i)Multiple pepperoni pizzas intended for time control were observed not having a start/discard time on them. Person in charge stated he placed the pizzas in the rolling cart 20 minutes ago, but that the timer attached to the cart is not operational. 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: Pizzas were moved to another rolling cart with an operational timer.//
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14B: .05(10)(e) 1,2,4Observed clean containers that were stacked still wet. *SECOND CONSECUTIVE VIOLATION.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Containers were separated to allow them to air dry, since the person in charge stated items were recently washed and sanitized.
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15A: .05(6)(a)Observed a prep cooler (lower base) holding temperatures above 41F.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)
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18: .07(2)(m)At the time of the inspection backdoor was observed open. Employee stated is keep that way to let the air in.// Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:
- filling or closing holes and other gaps along floors, walls, and ceilings; (C)
- closed, tight-fitting windows; (C) and
- solid self-closing, tight-fitting doors. (C) Corrective Actions: Backdoor was closed.//