May 19, 2026
Routine
********Note: Informal inspection will occur by 5/29/2026.***** Note: An informal will occur within 10 days to inspect uncorrected violations. If items are not corrected by specified date, permit may be suspended. Note: ServSafe certificates expire next month. Ensure that CFSM maintains a current food safety certification. Note: Ensure a deep clean of the beer cooler is done as often as necessary to maintain cleanliness. Note: All cold holding temperatures are in compliance unless otherwise noted. Note: All hot holding temperatures are in compliance. Note: No additives used at this facility. Note: Thermometers calibrated today (see temp log). Note: REPEAT VIOLATIONS MAY RESULT IN PERMIT SUSPENSION. Joint inspection with ALK. Questions: 770-963-5132 gnrhealth.com
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6-1A: .04(6)(f)Observed several time/temperature control for safety foods that were cold holding below 41F. See temperature log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded.
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6-2: .04(6)(g)Observed several time/temperature for control for safety foods prepared on Sunday that were not date marked. Observed cooked spaghetti in the freezer and in the walk-in cooler (previously frozen) that were not properly date marked with the date of freezing and the date taken out of the freezer. Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Some foods discarded. Blue cheese dip to be date marked.
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8-2B: .07(6)(g)Observed that chlorine sanitizer in sanitizer buckets were made to high. Concentration was >200ppm. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials used on food contact surfaces shall not exceed stated concentrations as listed on the EPA-registered label, in 40 CFR 180.940 and 40 CFR 180.2020, (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Person-in-charge add water to sanitizer and re-tested buckets until a proper concentration was achieved.
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14C: .05(6)(r)Observed single use sour cream containers being used to store cooked spaghetti in the freezer and walk-in cooler. Single-service and single-use articles may not be reused. (C) Corrective Actions: Spaghetti to be moved to non-single use storage containers.
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15A: .05(6)(a)A prep cooler in the kitchen was not able to adequately cool time/temperature control for safety foods. The temperature reading on a max/min thermometer was 51.5 F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)
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15B: .05(3)(h),(i)All chlorine test strips in the facility were expired. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)