Jun 10, 2026
Routine
All cold holding units were in compliance (cold holding was observed at 41 F or below) unless noted otherwise. Additives: Egg Shade Food Color An informal inspection will be completed by 06/18/2026 to ensure all violations have been corrected. Questions? gnrhealth.com 770-963-5132
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2-2A: .03(2)(o)Employee reporting agreements not available for review for 2 of the 3 employees on site. 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) Corrective Actions: Employee reporting agreements were signed/provided for review during the inspection.
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2-2D: .07(3)(b)Hand drying towels not provided at the bar area hand sink. Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: Hand drying towels provided during the inspection.
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2-2D: .07(3)(a)Handwashing cleanser not provided at the bar area hand sink. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Soap was provided during the inspection.
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2-2E: .03(6)Facility does not have written procedures for the clean up of vomit/diarrhea. 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) Corrective Actions: A written plan was provided (bleach procedure).
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14C: .05(10)(e)1&3Hookah single use tubes and disposable cups stored in direct contact with the floor. Single-service and single-use articles shall be stored: 1) in a clean, dry location; 2)where they are not exposed to splash, dust or other contamination; and 3) at least 6 inches above the floor. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C) Corrective Actions: Remove the items to shelving units at least 6 inches off the floor to prevent possible contamination.
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16A: .06(1)(g),(h)The facility does not have hot water supplied. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. (Pf) Corrective Actions: Correct (provided hot water) by 06/18/2026.