Feb 16, 2026
Routine
www.gnrhealth.com; www.georgia.us Questions? Call 770-278-7340 Cold-Holding assessed: Cold food other than noted at 41 degrees F. or less. Hot-Holding assessed: Hot food other than noted at 135 degrees F. or above. Fees will be charged accordingly for any violation which cannot be corrected on-site during inspection. Repeat violations may result in permit suspension. Corrections of violations does not change the inspection score. PIC(Person in Charge)
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4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)During inspection, observed raw beef stored on top of raw chicken and raw chicken stored behind fish and shrimp in the walk-in cooler. Food shall be separated and protected to reduce the risk of cross contamination. Corrective Actions: The PIC rearranged food accordingly.
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4-1A: .04(4)(n)1Observed employee with gloved hands handle raw burgers, touch paper towels, remove gloves and don new gloves. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: Employee was coached to remove gloves and wash hands. Paper towels were discarded.
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6-1D: .04(6)(i)Observed facility was not following their written time control procedures. Observed cooked wings on time control were not labeled with a begin and discard time. Facility shall follow their pre-written time control procedures. Corrective Actions: Wings were less than 4hrs cooked and the PIC labeled wings with the correct begin and end time.