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


3480 Financial Center Way Suite M-1020 Buford, GA 30519

Food | Routine

March 8, 2022 | View Original Inspection PDF
Score & Grade: 48 U Grade: U
Observations & Corrective Actions

1-2A: .03(2)(a)-(l), (n)Active Managerial Control measures were not satisfactory for the establishment to be in compliance with the code. Violations for adequate hand washing facilities (supplied & accessible), parasite destruction records, food protected from contamination, food contact surfaces cleaned & sanitized, hot holding, chemical requirements (amongst other good retail practices) were observed today. 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)

2-2D: .06(2)(c)No hot water at the hand sink by the mop sink. (Manager said both hot & cold water were turned off because they were leaking). 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)

2-2D: .06(2)(o)Bottles stored inside one hand sink. Another hand sink was blocked by a cart of equipment. A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) A handwashing facility may not be used for purposes other than handwashing. (Pf)
Corrective Actions: Items moved so that hand sinks were accessible.

3-1D: .04(5)(f)Facility could not provide parasite destruction documentation for shrimp & squid which are served raw. If the fish are frozen by a supplier, a written letter of parasite destruction from the supplier stipulating that the fish supplied are frozen to a temperature and for a time specified under subsection (5)(e) of this Rule may substitute for the records specified under paragraph 1 of this subsection. (Pf) If raw or partially cooked fish are served or sold in ready-to-eat form, and the fish are aquacultured, letter of aquaculture from the supplier or aquaculturist stipulating that the fish were raised and fed according to subsection (5)(e)2(iv) this Rule shall be obtained and maintained in the food service establishment for 90 calendar days beyond the time of service or sale of the fish. (Pf)

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Raw shell eggs stored above ready-to-eat food in the walkin cooler. Raw meats, seafood stored behind ready-to-eat food in the cold top coolers. Must display, store, prepare, and hold foods so they are protected from cross contamination. (P) Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.
Corrective Actions: Food reorganized & separated.

4-2B: .05(7)(a)1Mold-like buildup inside the ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Equipment food-contact surfaces must be cleaned at appropriate times and often enough to preclude an accumulation of debris buildup. (C)

6-1B: .04(6)(f)Rice bowls stored in hot-hold unit not being maintained at 135°F, holding overnight. *** Second Consecutive Violation*** Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P)
Corrective Actions: Rice discarded.

8-2B: .07(6)(c)Chemical bottles were stored next to/above food & "clean" food bottles. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P)
Corrective Actions: Chemicals removed.

8-2B: .07(6)(b)Container of bleach solution with cloth towels was not labeled. Chemical spray bottle (window cleaner) at the bar was not labeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf)
Corrective Actions: Chemicals discarded or labeled.

12A: .04(4)(q)Food containers were stored on the walkin cooler floor. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C)
Corrective Actions: Food moved to shelves.

12B: .03(5)(f)Employee with painted nails was not wearing gloves when he prepared food. Unless wearing gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. (Pf)
Corrective Actions: Employees donned gloves.

12B: .03(5)(i)Two employees were not wearing hair restraints while preparing food. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C)
Corrective Actions: Employees put hair restraints on.

14B: .05(10)(e) 1,2,4Food containers were stacked wet nested on the storage shelves. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C)

15A: .05(6)(a)Water leaking in multiple places inside the ice machine. 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)

15A: .05(1)(a)Prep table shelves are lined with plastic & aluminum foil and they are rusted. Remove rust or replace. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.

15C: .05(7)(a)2,3Old stickers/residue left on food containers stored clean throughout the kitchen. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Remove stickers during the cleaning process.

16A: .06(1)(g),(h)No water under pressure provided at the hand sink next to the mop sink. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. (Pf)

16B: .06(2)(r)Water leaking at multiple faucets at the dish sink. A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)

Additional Comments * * QUESTIONS? 770-963-5132
Food held at required temperatures unless otherwise noted.
*Additives: flavored drink syrups.
*All equipment must be NSF commercial equipment.

*Follow-up inspection within 10 days.
**Required additional routine inspection within the next 12 months.
- Facilities must earn a passing score of 80 or above on follow-up inspections.

John & Andrew (Manager) joined the inspection walkthrough.
-Repair worn/missing floor grout in the kitchen/by the walkin cooler.
-If the prep sink adjacent to the vegetable prep sink is used for raw animal food, install a splash guard between the two prep sinks.