4142 HIGHWAY 142 NEWBORN GA 30056
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 held items were in compliance. All food in freezers are frozen solid. Approved Additives: Liquid Smoke Questions? 770-784-2121 www.gnrhealth.com
Routine
All cold and hot held temperatures were in compliance unless otherwise noted in the temperature chart. All food in freezers frozen solid. Note: Please ensure that a food safety manager certificate is obtained and posted within 60 days of opening inspection. Questions? 770-784-2121 www.gnrhealth.com
6-1C: .04(6)(d)Observed multiple containers of Brunswick stew and containers of macaroni and cheese that were prepped 7/9/25 that had not cooled down to 41 degrees within 6 hours. Temperatures recorded in temperature charts. Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. Corrective Actions: Person in Charge (PIC) discarded food items.
11A: .04(6)(e)Observed the stew being stored in deep, tightly sealed containers . Also observed containers of mac and cheese being stored in deep, covered pans. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (Pf) (ii) Separating the food into smaller or thinner portions; (Pf) (iii) Using rapid cooling equipment; (Pf) (iv) Stirring the food in a container placed in an ice water bath; (Pf) (v) Using containers that facilitate heat transfer; (Pf) (vi) Adding ice as an ingredient; (Pf) or (vii) Other effective methods. (Pf) 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; (C) and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. (C) Corrective Actions: EH educated PIC on proper cooling methods that can be used such as storing in shallow containers that are loosely covered or using an ice paddle to cool down foods.