Dec 18, 2025
Routine
The CFSM separated from the facility two weeks ago. The menu contains a consumer advisory; however, no foods are served undercooked or raw. The manager was advised to remove the statements. Our office will be closed December 24-26 and January 1. An informal inspection will occur to verify the uncorrected violation is addressed within 10 days. A new score will not be generated. Cold foods should be held at 41°F or below unless otherwise noted. Hot foods should be held at 135°F or above unless otherwise noted. Flavored syrups are used in drinks. Contact us at 770-963-5132 or www.gnrhealth.com
-
6-1A: .04(6)(f)Time/temperature control for safety foods holding above 41F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The foods were discarded.
-
6-1C: .04(6)(d)Gravy and roasted chicken cooling since yesterday temped 44°F and 45°F. 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) Corrective Actions: The foods were discarded.
-
15A: .05(6)(q)1&3The air temperature of the dessert cooler is 46F. 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)
-
15C: .05(7)(d)Equipment has debris accumulation. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. (C)