5942 Buford Hwy Suite 197 Norcross GA 30071
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Required Additional Routine
All cold holding is in compliance unless noted otherwise. An informal will occur within 10 days. QUESTIONS?770-963-5132 www.gnrhealth.com
4-2B: .05(7)(a)1Ice machine with build up on the baffle of the ice bin. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)
Routine
All cold holding is in compliance unless noted otherwise. An informal will occur within 10 days. QUESTIONS?770-963-5132 www.gnrhealth.com
2-2E: .03(6)Facility does not have bleach effective against norovirus per clean up procedures. 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)
4-2B: .05(7)(b)Observed employee cleaning table with a non food-safe cleaner in spray bottle and paper towel. Dining counters and table-tops shall be cleaned and sanitized routinely after removing all soiled tableware and food trays shall be cleaned and sanitized after each use by one of the following methods: (i) A two step method in which one cloth, rinsed in sanitizing solution is used to clean food debris from the surface and a second cloth in separate sanitizing solution is used to rinse; (ii) Sanitizing solution is sprayed onto the surface and the surface is then wiped clean with a disposable towel; (iii) If used for cleaning and sanitizing, single-use disposable sanitizer wipes shall be used in accordance with EPA-registered label use instructions; or (iv) Other methods approved by the Health Authority. (v) Food trays may be cleaned and sanitized the same as table ware. Corrective Actions: Employee cleaned table with quat sanitizer in spray bottle and paper towel.
Routine
All cold/hot holding is in compliance unless noted otherwise. NOTE: Dish machine needs approval. Submit remodel application to the office Monday-Friday, 8am-4pm, no Wednesdays. **ADD NAME CHANGE TO REMODEL APPLICATION** A follow up inspection will occur within 10 days. Correct violations or permit may be suspended. A required additional routine inspection will occur within 12 months. QUESTIONS?770-963-5132 www.gnrhealth.com
3-1D: .04(3)(l)Observed live mussels and clams with no shellstock tag. Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. (Pf) Corrective Actions: Food discarded.
6-1A: .04(6)(f)Several time/temperature control for safety (TCS) foods not maintaining 41F or below in prep cooler such as spicy sauce with tomatoes, cooked potatoes, sausage, butter. See temp log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods placed into walk in cooler to cool down.
15A: .05(6)(a)Prep cooler not maintaining 41F or below. See temp log. 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)
15B: .05(3)(h),(i)Facility does not have testing device for high temp dish machine. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. (Pf)
16A: .06(1)(g),(h)Dish machine added after opening inspection. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. (Pf)