GEORGIA FRENCH BAKERY & CAFE

2 findings recorded on Sep 22, 2026.

1. Inspector observationItem 6-1A ↗

   Cold holding

   Observed 2 trays of cooked chicken, one pan of cooked chicken, and a tray of cream-filled pastries (cream containing milk and eggs) not held at 41°F (5°C) or below. See temperature log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The chicken was discarded, and the pastries were allowed to cool.

   Inspector’s full note

   Inspection item: Inspection item 6-1A

   Code .04(6)(f)

   Observed 2 trays of cooked chicken, one pan of cooked chicken, and a tray of cream-filled pastries (cream containing milk and eggs) not held at 41°F (5°C) or below. See temperature log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The chicken was discarded, and the pastries were allowed to cool.

   Official report · Item 6-1A ↗

   Correction status not recorded

2. Inspector observationItem 8-2B ↗

   Toxic substance storage and use

   Observed 2 lighters stored with utensils on a prep table, and the mouth of the lighter was touching the part of the spatula that comes in contact with the food. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: The lighters were moved, and the spatula was washed, rinsed, and sanitized.

   Inspector’s full note

   Inspection item: Inspection item 8-2B

   Code .07(6)(c)

   Observed 2 lighters stored with utensils on a prep table, and the mouth of the lighter was touching the part of the spatula that comes in contact with the food. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: The lighters were moved, and the spatula was washed, rinsed, and sanitized.

   Official report · Item 8-2B ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.