Oct 24, 2025
Routine
Note: When sanitizing food contact surfaces such as dinning tables and counter tops the facility must choose one of the two sanitizing methods: (i)A two-step method in which one cloth, rinsed in sanitizing solution is used to clean food debris from the surface and a second cloth in separate sanitizing solution is used to rinse; (ii) Sanitizing solution is sprayed onto the surface and the surface is then wiped clean with a disposable towel. Note: If the employee have to put out a second pan of food (ex: eggs) because they ran out the second pan must be documented on the time control log. A temperature must be taken to ensure the food is at least 41 degrees or lower or 135 degrees or higher once removed from it's temperature controlled unit and placed on time control. The specific time that the food item was removed from the unit must be recorded as the start time and the discard time must be recoded for 4 hours later or the end of breakfast service if that time is less than 4 hours. All cold and hot holding temperatures were in compliance All frozen food items were frozen solid No reheating for hot holding temperatures were observed. Questions? 770-784-2121 or www.gnrhealth.com
-
2-2A: .03(2)(m)The person in charge was not able to demonstrate, in a verifiable manner, that the food employee were aware of their responsibility to report symptoms and/or illnesses when asked. The person in charge stated that the food employee was new. 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: The person in charge provided education to the employee of their responsibility to report all 5 symptoms and illnesses to the person in charge if they become ill with either symptom or illness. The food employee signed the DPH employee health policy form acknowledging their understanding and responsibility to report. The person in charge filed the document to keep on hand and make available when requested.
-
6-1D: .04(6)(i)Observed the facility temperature/time control log however; there was not an entry for today's food items that were on time control. The food employee stated they did not do one today because they did not know how to do it. This is the second occurance of this code provision. If this code provision is violated during the next routine inspection the facility's permit will be suspended. When using Time Control (TPHC) for a maximum of 4 hours:
- hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
- the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
- foods not consumed before the discard time shall be discarded; (P)
- when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
- food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
- written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: Education was provided to both the person in charge and the food employee discussing the log must be completed with a start and discard time, ensuring all food items start either at 41 degrees or below or 135 degrees or greater, and follow the facility's written time control procedures. Because the inspection was completed towards the end of service all food items were discarded.
-
12B: .03(5)(g)Observed a food employee handling food with a watch, pink bracelet, and stoned ring on. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Education was provided to the food employee, discussing when working with food jewelry is not allowed, only a single plain wedding band. The food employee removed all items.