Mar 11, 2026
Routine
All cold and hot holding temperatures were in compliance All frozen foods were frozen solid Questions? 770-784-2121 or www.gnrhealth.com
1160 Church St Covington GA 30014
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Routine
All cold and hot holding temperatures were in compliance All frozen foods were frozen solid Questions? 770-784-2121 or www.gnrhealth.com
Routine
Note: The plastic single use barbecue containers cannot be reused once they are emptied of all of the product the first time. If the facility wishes to remove the original barbecue sauce to add their own ingredients, they may pour the newly flavored barbecue sauce back into the plastic container however the facility cannot wash the plastic container to reuse for a second time. All cold and hot holding temperatures were in compliance All frozen food items are frozen solid Questions? 770-784-2121 or www.gnrhealth.com.
Routine
Note: During today's inspection the mobile unit was not parked at the base of operation. When not in service the mobile unit must return and stay parked at the base of operations. Please ensure the this requirement is being followed or the mobile unit permit will have to be closed with the department of public health. All cold and hot holding temperatures were in compliance All frozen foods were frozen solid Questions? 770-784-2121 or www.gnrhealth.com
Routine
Note: Plastic single use bottles may not be washed and reused to store any food items. Once emptied the container must be discarded. All cold and hot holding temperatures were in compliance. All frozen food items were frozen solid Food additives: Extracts
6-1C: .04(6)(d)Observed two containers of beans that were prepared 12/9/24 stored in the cooler with a temperature of 61 and 57. During discussion with an employee the proper procedure is to put them on a ice bath before placing them in the cooler. The employee also stated that the beans were cooked late and there is a chance that the ice bath process was skipped. 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: Both containers of beans were discarded.
Routine
All cold and hot held item are in compliance. All food in freezer are frozen solid. Approved Additives: Vanilla Extract Note: If backdoor will be kept open, ensure screen door is sealed closed and there are no gaps between it and the frame Questions? 770-784-2121 www.gnrhealth.com