May 1, 2026
Routine
Note: All hot holding temperatures were adequate. Note: All cold holding temperatures except what is listed on the inspection were adequate. Note: Partially cooked fries being held on time control without a time control plan and without time markings. Time markings added to handles of fryer baskets. A time control plan handout was provided at the time of the inspection to the person-in-charge. Must keep time control plan on-site. Note: Within 30 days must have a written or electronic notice for customers to inform them of which of the major allergens are served in the facility(Wheat, dairy, fish, shellfish, soy, peanuts, tree nuts, and sesame). Questions?: 770-784-2121 or www.gnrhealth.com
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6-1A: .04(6)(f)Multiple time/temperature control for safety (TCS) foods not being cold at 41 degrees F or below. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: TCS foods either moved to walk-in cooler to rapidly cool if they had been in the cooler drawers for less than 4 hours or discarded if they had been in the cooler drawer more than 4 hours.
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15A: .05(6)(a)Cooler drawers under grill were not holding an air temperature of 41 degrees F or below. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C) Corrective Actions: Cooler drawers were adjusted to hold the proper air temperature of 41 degrees F.