Apr 14, 2026
Routine
NOTE: All cold and hot held temperatures were in compliance unless otherwise noted. NOTE: No additives are used at this facility. *NOTE: Ensure written consumer allergy notification is displayed in public view.* **NOTE: An informal inspection will occur on 5/7/2026.** Questions? Contact us at www.gnrhealth.com or 770-963-5132.
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6-1D: .04(6)(i)Observed pizza slices on time control without start/discard time labeled. 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: PIC labeled the pizza slices with the start and discard time.
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15A: .05(6)(a)Observed ice build up dripping down from the fan in the walk-in freezer. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)