Feb 10, 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: -Ensure bagged broccoli is pre washed or wash before use -Suggested placing cheese in larger containers in the prep top cooler to accommodate the amount required during rush hour. -Suggested just cooked foods are not placed in the prep top cooler to cool down especially during rush hour. -Provided the person in charge with time control procedures. Facility does not have space to hot-hold potatoes at the required capacity. -Provided updated dated food code education packet
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2-2A: .03(2)(m)The person in charge was not able to verify all food employees have been trained on their employee health policy. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)
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2-2E: .03(6)Observed facility did not have an approved sanitizer to clean-up a vomiting or diarrheal event. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)
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6-1C: .04(6)(d)Observed multiple foods in the the prep top coolers did not cool down properly within the time parameters. See temperature log. Just cooked food shall cool from 135 degrees F. to 70 degrees F. within 2 hours and then cooled from 70 degrees F. to 41 degrees F. within 4hrs. Corrective Actions: Food was discarded
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11A: .04(6)(e)Observed food being cooled down in two prep top coolers that are in a high food traffic area. Lids of prep top coolers are not being closed and lids are tightly sealed on containers during the cooling process. Proper cooling techniques shall be utilized such as using ice paddles, ice baths and placing food in shallow containers without tight fitting lids. Corrective Actions: Foods that did not cool properly were discarded and foods that had remaining time to cool were placed in the reach-in freezer.