Jan 15, 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) Notes: Facility now prepares their own food. Now that facility prepares their own food and was not previously required to have a produce sink, facility must purchase prewashed/prepped produce due to the fact that their now produce sink was once their designated mop sink. If facility chooses not to purchase prewashed/prepared produce, facility must install a mop sink and provide the Health Authority with a remodel application. Please contact our office if you have any further questions.
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2-1B: .03(5)(c)Observed employee adjust hair restraint and then proceeded to pick up a bag of frozen food. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Employee was coached on when to wash hands. Employee washed hands.