Jan 23, 2026
Routine
Note: When washing equipment and utensils ensure the rinse portion of the three compartment sink is filled with water. You can not just rinse with the sprayer as the dishes are to be submerged in the water before being submerged in the sanitizer water. Note: Ensure the front door right side remains closed and locked as there is a latching issue. The door must be properly adjusted by July 1, 2026. All cold and hot holding temperatures were in compliance except those listed All frozen foods were frozen solid No cooked or reheating for hot holding temperatures were done during this inspection Questions? 770-784-2121 or www.gnrhealth.com
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6-1B: .04(6)(f)Observed salsa and cheese dip hot holding at temperatures below 135 degrees F for more than 2 hours. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Education was provided to the person in charge discussing the minimum temperature requirement of 135 or greater for hot holding foods. All food items were discarded.
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6-2: .04(6)(h)Observed cheese cubes and barbacoa exceed the discard date. The cheese had a date marking of 1/9/26 and the barbacoa had a date marking of 1/17/26 at 11:32 AM. A food that requires datemarking shall be discarded if it is appropriately marked with a date or day that exceeds 7 days. (P) Corrective Actions: Education was provided to the person in charge discussing that all food must be either sold or discarded within 7 days. The stickers that the facility uses for date marking indicates the discarded date and time that should be followed. All items were discarded.
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8-2B: .07(6)(c)Observed tortillas stored directly next to a chemical sanitizing bucket with solution inside. There was not a separation or any protection from possible contamination. Poisonous or toxic materials shall be stored and displayed for retail sale so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P) Corrective Actions: Education was provided to the person in charge discussing proper separation and protection of chemicals. The tortillas were relocated.
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12A: .04(4)(q)Observed tortillas stored in an igloo cooler that was lined with a red cloth at the bottom. The tortillas were stacked directly on the cloth with white rags stored in between and on top of the the tortillas. Food shall be protected from contamination by storing the food:
- in a clean dry location; (C)
- where it is not exposed to splash, dust, or other contamination; (C) and
- at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Education was provided to the person in charge discussing ensuring all food items are properly protected from any forms or contamination. We discussed using parchment paper in replace of the white rags and to use a food safe container in replace of the cooler. All items were discarded.