Gwinnett, Newton & Rockdale County Health Departments
2570 Riverside Parkway P.O. Box 897 Lawrenceville, GA 30046 | Visit Official Website


4108 Hamilton Mill Rd Suite 320 AND 330 Buford, GA 30519

Food | Routine

September 18, 2020 | View Original Inspection PDF
Score & Grade: 61 U Grade: U
Observations & Corrective Actions

1-2A: .03(2)(a)-(l), (n)Person in charge (PIC) not meeting the responsibilities of the PIC -- multiple items out of compliance today (see items out of compliance below). Retraining is needed. // It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf) //

2-2A: .03(2)(m)Employees not informed of the health policy in a verifiable manner. // 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)
Corrective Actions: The employee health policy reporting agreement reviewed with all employees on-site and the document was signed by each employee. All employees are on-site today. //

2-2D: .06(2)(c)Both handwashing sinks in the restroom not supplied with hot water at 100F. Both sinks hooked up to individual instant water heaters. When the hot water is activated and running at the vegetable prep sink, the hot water runs below 100F at the handwashing sink to the right of the vegetable prep sink. // A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. (Pf)

4-2B: .05(6)(n)No QUAT registered in the sanitizer buckets with cloth towels. No QUAT registered in sanitizer solution for manual warewashing. Dishes being washed and towels in use. // A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine, sanitizer is must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer’s specifications). (P)
Corrective Actions: Facility was out of QUAT sanitizer (container empty and no other product in restaurant). Restaurant switched over to a chlorine sanitizer. Employee returned and purchased some QUAT sanitizer tablets to use. Informed employees not to mix the chlorine and QUAT sanitizers. //

5-2: .04(7)(e)1. Sunnyside up egg and egg on breakfast sandwiches are offered undercooked not marked with an asterisk. "Burgers" heading and the statement "burgers cooked to order" not asterisked. 2. Some items on the menu that are offered raw or undercooked have a single asterisk while others have a double asterisk. The disclosure statement and the reminder statement have a double asterisk. (Use one or the other.) 3. The disclosure statement and the reminder statement are not in capital letters. // If an animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than size #8 font, or if displayed on a menu board shall be printed no smaller than the smallest letter in used for a menu item. (Pf)

6-1A: .04(6)(f)Multiple time/temperature controlled foods held above 41F (refer to the temperature chart). // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: Challah egg and cheese souffle held at room temperature discarded. Food items in drawer cooler relocated to the walk in cooler. //

6-1C: .04(6)(d)Cut tomatoes cooling >4hrs in drawer cooler with an elevated ambient air temperature. // Time/temperature control for safety foods prepared from room temperatures or refrigeration temperatures shall be cooled from 70°F to 41°F (5°C) or below within 4 hours. (P)
Corrective Actions: Tomatoes discarded. //

8-2B: .07(6)(e)Pesticide not approved for food service establishments in the restaurant -- Raid for flying insects. // Poisonous or toxic materials shall be used according to: (i) Law; (ii) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food service establishment, (P) (iii) The conditions of certification, if certification is required, for use of the pest control materials. (P)
Corrective Actions: Product discarded. //

11A: .04(6)(e)Cut tomatoes cooling in drawer prep cooler that had a high ambient air temperature. Tomatoes relocated to a cooler at 41F or less but they did not cool to 41F within 4hrs. // Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C)
Corrective Actions: Tomatoes discarded. //

11C: .04(6)(c)Raw frozen chicken thawing in vegetable prep sink at room temperature. // Time/temperature control for safety shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C)
Corrective Actions: Frozen chicken relocated to the cooler to thaw. //

12D: .04(4)(g)Raw chicken placed in vegetable prep sink to thaw. // Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf)
Corrective Actions: Raw chicken relocated to the cooler. Sink washed and sanitized. //

15A: .05(6)(a)Ambient air of drawer cooler on the right with ambient air temperature at 43.9F. // 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)

15B: .05(3)(h),(i)No chlorine test strips on-site. // A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

18: .07(5)(k)Multiple flies in the kitchen. // The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1) routinely inspection incoming shipments of food and supplies; (C) 2) routinely inspecting the premises for evidence of pest; (C) 3) having a professional treat the facility; (Pf) and 4) eliminating harborage conditions. (C)

18: .07(2)(m)Gap along the kitchen back door. Door not tight-fitting. // Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; (C) 2) closed, tight-fitting windows; (C) and 3) solid self-closing, tight-fitting doors. (C)

18: .07(2)(k)Flypaper with flies hanging over food prep areas. // Insect control devices shall be installed so that: 1) The devices are not located over a food preparation area; (C) and 2) Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. (C)
Corrective Actions: Flypaper above food, food prep areas, supplies removed. //

Additional Comments;; QUESTIONS? CALL 770-963-5132.

Thermometer calibration check: 32.5F, 32.7F (Thermapen/DeltaTRAK). Cold holding items assessed at 41F or less (unless otherwise specified). Hot holding items assessed at 135F or higher.

Additives: food coloring, extracts.

Prepared time as a control procedures for the egg and cheese soufflé. Issued storage chart in English and Spanish.

The facility still does not have a certified food safety manager (CFSM). A certified food safety manager must be employed and certificate posted within 60 days of the opening inspection.

Restaurant reconnected the Ecolab dishwasher to the hot water supply without approval from this Department. The dishwasher placed out of order. The remodel application provided and completed at time of inspection. The PIC is to complete the remodel application, provide the spec sheet for the dedicated tank water heater to supply only the dishwasher, and submit with applicable fees paid at our EH Office by Monday, September 21, 2020. Address provided to client to submit application. According to the PIC, the separate water heater to be connected to the dishwasher has been ordered with plans to install by next Wednesday. A review by our office must be completed prior to install.

A follow up inspection will be completed between today and September 28, 2020. All uncorrected items on this report must be corrected as soon as possible. Failure to correct items by the date specified on this report may require that the food service permit be suspended.

If the restaurant receives a U on the follow up inspection or the next routine inspection, then the food permit may be suspended.