4650 Jimmy Carter Blvd Suite 110 Norcross GA 30093
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Routine
www.gnrhealth.com Questions?770-963-5132 Notes: All cold-holding in compliance unless noted otherwise.
10D: .04(4)(d)Spices removed from origin container and placed in bowls/cups. Containers labeled. Food should be labeled to prevent mistaken use of food allergens and chemicals.
Routine
wwww.gnrhealth.com Questions?770-963-5132 Note: All cold-holding & hot-hosting in compliance unless noted.
2-2B: .03(5)(j)1&2Employee eating in the kitchen. Food consumed. 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)
11C: .04(6)(c)Several pans of frozen seafood thawing a room temperature. Foods relocated to cold-hold unit. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C)
Routine
www.gnrhealth.com Questions?770-963-5132 All cold-holding in compliance unless noted otherwise.
3-1C: .04(1)2 bottles of liquor had fruit flies present. Alcohol discarded. Food shall be safe, unadulterated, and honestly presented. (P)
Routine
www.gnrhealth.com Questions?770-963-5132 All cold-holding & hot-holding in compliance unless noted otherwise.
6-1C: .04(6)(d)Three pans of rice cooked the night before not cooked to 41oF or below. Food discarded. Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P)