Inspection Atlas
Georgia Inspection Scores
Locality
GAFL
Conyers, Rockdale County

Rockdale County Public Schools Central Office Complex Kitchen

960 Pine Street Conyers GA 30012

Food
Latest score
100
Mar 5, 2026
City
Conyers
County
Rockdale
Grade
A
Inspections
4

Score history

Inspection scores over time for this facility.

Inspection history

Georgia inspection history is score-based, with violations grouped under each recorded inspection.

Mar 5, 2026

Routine

Score: 100Grade: A0 violations
Comments

Cold-Holding was assessed and incompliance unless noted in the temperature log. Hot-Holding was assessed and incompliance unless note in the temperature log. 2026 permit given to PIC (person in charge) No foods were on time control at the time of inspection. 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 during and after inspection does not change the inspection score. www.gnrhealth.com 770-278-7340

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No violations recorded for this inspection.

Sep 4, 2025

Routine

Score: 89Grade: B1 violation
Comments

Cold-Holding was assessed and incompliance unless noted in the temperature log. No foods were hot holding at the time of inspection. Ensure foods on time control on the main serving line are each labeled with a start and discard time. Once a food item is served and replenished for serving, a new start time shall be labeled on the food item. Second Repeat of code violation 6-1D ( Time Control). Violation on next routine inspection will result in permit suspension. Permit will be reinstated after training. 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 during and after inspection does not change the inspection score. www.gnrhealth.com 770-278-7340

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-

Corrected: YesRepeat: Yes

6-1D: .04(6)(i)Observed grits, cooked potatoes, scrambled eggs, sausage links, sausage patties, and shredded cheese on time control without a start or discard time on the main serving line. When using Time Control (TPHC) for a maximum of 4 hours:

  1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
  2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
  3. foods not consumed before the discard time shall be discarded; (P)
  4. 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)
  5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
  6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: PIC (person in charge) labeled the foods. PIC was also coached on how to label time control foods properly. THIS IS THE SECOND REPEAT OF CODE VIOLATION. THIRD REPEAT MAY RESULT IN PERMIT SUSPENSION.

Mar 3, 2025

Routine

Score: 91Grade: A1 violation
Comments

Cold-Holding was assessed and incompliance unless noted in the temperature log. Hot-Holding was assessed and incompliance unless note in the temperature log. Ensure cabbage is washed before cutting. Foods that are placed on time control shall be discarded after 4 hours. If facility wants to keep foods from the main line past 24 hours, foods shall be kept at 41F or below or 135 F or above. Time control shall not be used. 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 during and after inspection does not change the inspection score. www.gnrhealth.com 770-278-7340

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-

Corrected: YesRepeat: No

6-1D: .04(6)(i)Observed sausage, sausage links, and grits that was on time control during breakfast service stored in the walk-in-cooler. Observed two pans of chicken on time control from Friday stored in the walk-in-cooler. Observed shredded cheese that was on time control on Friday, stored in the reach-in-cooler. When using Time Control (TPHC) for a maximum of 4 hours:

  1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
  2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
  3. foods not consumed before the discard time shall be discarded; (P)
  4. 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)
  5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
  6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: PIC (person in charge) discarded the foods. PIC was coached on time control.

Aug 15, 2024

Routine

Score: 100Grade: A0 violations
Comments

Cold-Holding was assessed and incompliance unless noted in the temperature log. Hot-Holding was assessed and incompliance unless note in the temperature log. additives = imitation vanilla extract, red food coloring, lemon extract, imitation almond extract, various flavored drink syrups No foods were on time control at the time of inspection. Ensure personal items are stored properly, PIC (person in charge) wanted to move chicken breast to walk-in-freezer for rapid cooling. dish machine/ambient air/162.5F Repeat violations may result in permit suspension. Corrections of violations does not change the inspection score. www.gnrhealth.com 770-278-7340

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No violations recorded for this inspection.