Jun 5, 2026
Routine
Cold foods holding at 41°F (5°C) or below unless otherwise noted. Hot foods holding at 135°F (57°C) or above unless otherwise noted. www.gnrhealth.com or 770-963-5132
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6-1A: .04(6)(f)Time/temperature control for safety (TCS) food was observed holding above 41°F (5°C) for one to three hours, or for an unknown amount of time. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The foods were discarded or returned to the walk-in cooler for cooling.
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6-1B: .04(6)(f)The only two time/temperature control for safety foods in the Alto-Shaam were holding below 135°F. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: The foods were discarded.
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6-1C: .04(6)(d)Foods prepared at room temperature were observed above 41°F after four hours. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (P) Corrective Actions: The foods were discarded.
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6-1C: .04(6)(d)Cooked time/temperature control for safety (TCS) foods cooling for more than 2 hours did not reach 70°F, and foods cooling for more than 6 hours did not reach 41°F. Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: The foods were discarded.
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6-1D: .04(6)(i)Cooked time/temperature control for safety (TCS) fruits held under time control were not marked and were not listed on the time as a public health control form. Stuffed olives and butter held under time control were also not marked and not included on the time as a public health control form. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours:
- hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P)
- the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf)
- foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P)
- food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
- written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: The items were added to the form and the foods were discarded.
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10D: .04(8)(b)The following expired food items were observed: six containers of turkey gravy expired December 28, 2025, six containers of Greek yogurt expired May 27, 2026, one container of Greek yogurt expired May 8, 2026, and two containers of milk expired June 4, 2026. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as "keep refrigerated" and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer's expiration date or the sell-by date. (P) Corrective Actions: The containers were discarded.
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15A: .05(6)(q)1&3The Alto-Shaam is set at 125°F. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections .05(1) and .05(2) or shall be discarded. (C) Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. Corrective Actions: The temperature was adjusted 165°F.