Feb 17, 2026
Routine
NOTE: All cold holding and hot holding temperatures in compliance. NOTE: Ensure the consumer advisory is written in all capital letters and that the disclosure statement is added to the consumer advisory. NOTE: Per owner, facility does not currently have sea urchin or oysters on site. NOTE: Ensure crab meat is listed as imitation on the menu. NOTE: An informal follow up inspection will occur by 2/27/26 to ensure violations are corrected. Questions? 770-963-5132 or www.gnrhealth.com
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2-2A: .03(2)(m)Owner stated that she has not had the employees review and sign the employee health policy agreement. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Employee health policy agreement provided.
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2-2B: .03(5)(j)1&2At time of inspection, observed 3 employee drinks stored in unapproved areas throughout the kitchen (2 employee drinks in multi use cups stored over the prep coolers and 1 employee drink in a multi use bottle stored over single use items). 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: The 2 employee drinks stored above the prep coolers were discarded. The employee drinks in a multi use water bottle was placed on a bottom shelf.
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2-2E: .03(6)Per owner, employees will use Clorox bleach as the effective sanitizer for vomiting and diarrheal events Owner stated that order with Clorox bleach has not been delivered. . A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)
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3-1D: .04(5)(f)Facility does not have the parasite destruction letter for fluke from True World and salmon from Vivi Seafood. Foods must be served fully cooked until parasite destruction letters are provided and approved by the health authority. If raw or partially cooked fish are served or sold in ready-to-eat form, and the fish are aquacultured, letter of aquaculture from the supplier or aquaculturist stipulating that the fish were raised and fed according to subsection (5)(e)2(iv) this Rule shall be obtained and maintained in the food service establishment for 90 calendar days beyond the time of service or sale of the fish. (Pf)
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17D: .07(4)(b)Observed multiple employee food and items stored with and above customer food and items in the walk in cooler and kitchen. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C) Corrective Actions: Employee items were relocated to the bottom shelf of the walk in cooler and a designated bottom shelf in the kitchen was set up for all other employee items.
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18: .07(2)(m)The back door does not self close. 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)