400 Buford Hwy NE Building 1000 Space 1104 Suwanee GA 30024
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Routine
All cold/hot holding is in compliance unless noted otherwise. NOTES: Add allergen consumer notification to menu or place sign in dining room. Facility is changing menu. Please email kellie.cook@gnrhealth.com before printing. QUESTIONS?770-963-5132 www.gnrhealth.com
Routine
Note: All cold-holding items were in compliance unless otherwise noted. Note: Parasite destruction letter for salmon and Shellstock tags (Oyster, mussels, and clams) in compliance. Note: It was recommended to add cooked garlic and oil to their time control procedures if the facility cannot maintain the food item under temperature control (<41°F or >135°F). Note: If Caesar salad dressing is prepared on-site using raw eggs dressing must be marked with an asterisk on the menu as part of the Consumer advisory. Note: Employees with beards and mustaches longer than 1/2" must use beard restraints when handling or preparing exposed food items. Note: Food employees may not wear jewelry, including medical information jewelry, on their arms and hands while preparing food (except for a plain ring such as a wedding band). Note: Dining counters and table-tops shall be cleaned and sanitized routinely after removing all soiled tableware and food trays shall be cleaned and sanitized after each use by one of the following methods: (i) A two-step method in which one cloth rinsed in sanitizing solution, is used to clean food debris from the surface and a second cloth in a separate sanitizing solution is used to rinse; (ii) Sanitizing solution is sprayed onto the surface, and the surface is then wiped clean with a disposable towel. (iii) If used for cleaning and sanitizing, single-use disposable sanitizer wipes shall be used in accordance with EPA-registered label use instructions; or (iv) Other methods approved by the Health Authority. Note: Ensure the inspection report is relocated to a more conspicuous location within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. For questions or comments, please call 770-963-5132 or visit www.gnrhealth.com
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw clams stored behind tomato sauce on a prep top cooler, raw Ribeye stored above milk containers, and garlic butter inside another prep cooler. Observed raw ground beef stored above cooked bacon and cooked pork on a rack inside the walk-in cooler.// Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: All food items were rearranged by their internal cooking temperature.//
Routine
Note: All cold-holding and hot-holding items were in compliance unless otherwise noted. Note: Parasite destruction letter and shellstock tags in compliance. Note: Non-continuous cooking procedures were provided to the person in charge. Written procedures must be approved prior to implementing. For questions or comments please call 770-963-5132 or visit www.gnrhealth.com
6-1C: .04(6)(d)Observed a container with Alfredo sauce that did not cool down to 70F within 2 hours. 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: //Alfredo sauce was discarded.//
15B: .05(3)(h),(i)Facility does not have an irreversible registering temperature indicator to measure hot water sanitizing temperature on the dishwasher. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. (Pf) Corrective Actions: //