Jun 10, 2026
Routine
NOTE: All cold and hot held temperatures were in compliance unless otherwise noted. NOTE: No additives are used at this facility. **NOTE: An informal inspection will occur on 6/15/2026. Questions? Contact us at www.gnrhealth.com or 770-963-5132.
-
1-2A: .03(2)Observed no PIC (Person in Charge) present during the inspection. There must be a person in charge on the premises of the food service establishment at all times. (Pf)
-
2-1B: .03(5)(c)Observed employee go outside through the backdoor, enter the kitchen, and touch clean utensils without washing hands. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7) when switching between working with raw food and working with ready-to-eat food; 8) before putting on gloves; 9) after engaging in other activities that contaminate hands; 10) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Employee washed their hands and washed/sanitized the contaminated utensils.
-
2-2A: .03(2)(o)Observed PIC unable to demonstrate in a verifiable manner that food employees are aware of their reporting responsibilities. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)
-
2-2B: .03(5)(k)1&2Observed an employee drinking in the kitchen prep area out of an unapproved container (water bottle). 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) Corrective Actions: Employee discarded the water bottle and washed hands.
-
2-2E: .03(6)Observed facility without adequate vomit/diarrhea clean up kit and procedures. A food establishment shall have written 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)
-
10D: .04(4)(d)Observed multiple containers of sauces and seasonings removed from the original packaging not labeled with the common name. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Employee labeled the containers of sauces and seasonings.