Feb 10, 2026
Routine
Note: All cold and hot holding temperatures are in compliance unless otherwise noted. Note: Employee allergen template provided. Questions?: Call 770-784-2121 or visit www.gnrhealth.com
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6-1A: .04(6)(f)Observed lettuce in the prep sandwich cooler and marinated raw chicken prepared the day prior cold holding greater than 4 hours at a temperature greater than 41 degrees Fahrenheit (See temp log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: All items discarded.
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6-1B: .04(6)(f)Observed green beans and chili beans hot holding less than 2 hours that were not 135 degrees Fahrenheit or hotter (See temp log). Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Both Sets of beans reheated to 165 degrees Fahrenheit or greater within 15 minutes.