FIRST WATCH

Questions? www.gnrhealth.com 770.963.5132 Note: All cold holding and hot holding temperatures were observed in compliance unless noted otherwise. Note: Facility uses all pasteurized eggs for all menu items involving eggs. Note: Key drop in compliance. Note: Thermometers calibrated earlier today to ice point 32 deg F.

Note: Ensure straws are not stored next to handwashing sink unless behind a splash guard. Note: Creme anglaise is a time/temperature control for safety food and must be maintained at 41F or below or use time as a public health control. Note: Discussed adding cheeses in prep top cooler to time control procedures with person in charge. Note: Ensure waffle batter is cooled with proper methods such as leaving containers uncovered, ice baths, smaller containers, etc. Note: Information and procedures regarding pets on the patio provided to person in charge. All cold holding and hot holding temperatures in compliance unless otherwise stated. Questions/comments? 770-963-5132 or gnrhealth.com

Note: All cold temperatures holding 41oF or below and, all hot holding temperatures holding 135oF or above, unless otherwise noted. Note: Facility uses flavor syrups as an additives. Note: Facilty smoke salmon is fully cooked and, Facility only offers pastuerized eggs during the inspection. Current Menu has consumer adviosry in lowercase letter. Person in charge provided with consumer advisory handout. Note: Ensure tables are clean with sanitizer spray and disposalable paper towel, with two sanitizer bucket system, or with disposable sanitizer wipes. Questions/Comments please visit www.gnrhealth.com or call 770.963.5132.