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6-1A: .04(6)(f)Observed diced cheese, pizza sauce, and pepperoni slices stored in a prep top cooler holding temperatures above 41F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: //Food items were discarded.//
14C: .05(10)(e)1&3Observed boxes of single-use items stored directly on the floor in the dry storage area.// Single-service and single-use articles shall be stored in a clean, dry location, where they are not exposed to splash, dust or other contamination, and at least 6 inches above the floor and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C)
15A: .05(6)(a)Observed prep cooler holding temperatures above 41F.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)
Note: All cold-holding items were in compliance unless otherwise noted.
**NOTE: Facility has in the walk-in freezer uncooked chicken breast tenders and uncooked beef patties. The facility is currently a risk type 1 facility. If raw animal products are to be used, the facility must change to a risk type 2.***
**Note: General manager decided to change to risk type 2. Current permit is expired (8/31/2023). New permit as risk type 2 must be paid within the next 3 business days. Also facility name must be changed to Sky Zone. Ensure to visit the Environmental Health Office located at 455 Grayson Hwy Suite 600, Lawrenceville, GA 30046 to update all documents and food permit by 9/28/2023.
Note: An informal inspection will occur by 10/5/2023 for
prep cooler and single-use items stored on the floor.
**Note: REPEAT VIOLATIONS AND UNCORRECTED VIOLATIONS MAY RESULT IN PERMIT SUSPENSION.
Email: jennifer.nieves-davila@gnrhealth.com or call 770-963-5132.
For questions or comments please call 770-963-5132 or visit www.gnrhealth.com