Feb 28, 2026
Routine
An informal inspection will occur on 3/10/26 to verify that items 2-2A has been corrected. Failure to correct violations will result in a permit suspension. Note: If visors do not fully restrain hair, a hair net must also be worn. Note: Facility occasionally uses time control for cold foams. Written time control procedures were provided to person in charge. All cold holding and hot holding temperatures in compliance. Questions/comments? 770-963-5132 or gnrhealth.com
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2-1B: .03(5)(c)Observed an employee touch face and hair, then make a drink without washing hands. Observed an employee touch cell phone, then put on gloves to make food without washing hands. Observed an employee pick up hat off the ground, then continue cleaning equipment without washing hands.// Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7) when switching between working with raw food and working with ready-to-eat food; 8) before putting on gloves; 9) after engaging in other activities that contaminate hands; 10) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: All employees washed hands and put on new gloves if applicable. Piece of equipment was cleaned and sanitized again.//
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2-2A: .03(2)(o)Person in charge could not demonstrate in a verifiable manner that any employees have been informed of their responsibility to report certain symptoms and illnesses.// 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)