4139 Hwy 278 NE Covington GA 30014
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Routine
Note: All cold and hot holding temperatures are in compliance. Note: Items at this facility cook together that have different cooking temperatures. Must cook all animal products to the highest cook temperature required. Facility demonstrated proficiency. Questions?: Call 770-784-2121 or visit www.gnrhealth.com
Routine
Note: All cold and hot holding temperatures are in compliance unless otherwise noted. Note: An informal inspection will occur on or by 10/31/25. Questions?: Call 770-784-2121 or visit www.gnrhealth.com
5-2: .04(7)(e)Observed Asterisk on menu items that cannot be served raw or undercooked such as chicken. Also Asterisk on salmon and shrimp items are not applicable due to lack of parasite destruction letters. If an animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than size #8 font, or if displayed on a menu board shall be printed no smaller than the smallest letter in used for a menu item. (Pf)
Routine
All hot/cold held in compliance Foods in freezer frozen solid Questions?? 770.784.2121 www.GNRhealth.com
Routine
Note: employees must know when to change gloves and wash hands Note: Facility must not re-use cardboard boxes All other hot/cold held in compliance Foods frozen solid Time control in compliance Questions?? 770.784.2121 www.gnrhealth.com
1-2A: .03(1)(a);(b);(c)1,4,5,6,7, 8,9,10,11,12,13,14,15,16Person in charge could not answer food related questions in English. The person in charge must be able to demonstrate their food safety knowledge through full compliance of the food code with no violations, be a Certified Food Safety Manager, or be able to provide correct answers to food safety questions as they relate to the food service operation at hand. (Pf) Corrective Actions: Employee translated for the person in charge. Informed person in charge it is his responsibility to be able to answer food related question in English.
6-1A: .04(6)(f)Observed multiple salsa not holding at the correct temperature in the reach in cooler. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: All salsa and other cold held items in the reach in cooler was relocated to the walk in cooler to cool down.
15A: .05(6)(a)Observed reach in prep cooler not holding cold held items at the correct temperature. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C) Corrective Actions: Person in charge said they turned the cooler off to clean the inside of the prep cooler. Educated person in charge not to keep cold held food items in a cooler that being cleaned. And to not return cold held food items back to the cooler until the cooler ambient air temperature reaches the proper cold held temperature.