TOUCH OF FLAVOR

12C: .04(4)(m)Observed wet wiping cloths stored in 3 chlorine sanitizer buckets at a concentration of 0ppm. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Chlorine sanitizer was remade to a concentration of 50-100ppm.

13A: .02(1)(d)The most current inspection report from 2/26/26 is not on display. The inspection report from 1/9/25 was on display. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: The inspection report from 1/9/25 was removed from display and today's inspection report was provided.

18: .07(2)(m)At time of inspection, observed the front door propped open. 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) Corrective Actions: The front door was closed.

1-2A: .03(2)(a)-(n),(p)Person in charge not demonstrating active managerial control over facility. Several critical violations occurred during today's inspection (improper cooling, no paper towels present at handwashing sinks, improper use of ROP without a variance or HACCP plan). 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)

1-2B: .03(3)(c)Certified food safety manager (CFSM) sent a picture of their certificate to the person in charge during the inspection and the certificate number is not fully visible. The CFSM certificate must be posted on display by 3/6/26 and ensure a new copy is printed so that the certificate number is visible. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. (Pf)

17C: .07(2)(a)The hallway/room leading to the kitchen and employee bathroom is dry wall (holes are in the wall and sheet rock is exposed). Per person in charge, this area is only for food and equipment storage. Per person in charge, the 2 large mixers in this area are never used. Per person in charge, the mixer on the cart is rolled into the kitchen when it is used. As long as no food preparations occurs in this area, the wall may be painted with a high gloss epoxy pant. If facility wishes to make this area a space for food preparation, a remodel application would have to be submitted to Gwinnett County's Environmental Health Office. Walls must be repaired and covered with approved finishes by 3/6/26. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. (C)

2-2A: .03(2)(o)The signed employee health policy agreements for the 2 employees on site could not be provided. 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)

2-2D: .07(3)(b)The 2 handwashing sinks in the kitchen and the handwashing sink in the employee bathroom did not have paper towels. Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: Paper towels were provided.

4-2B: .05(6)(n)Observed several dishes being sanitized in the 3 compartment sink in Quat sanitizer that a had a concentration of 0ppm. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Facility did not have enough Quat tablets to make the correct concentration. Facility has bleach on site and made bleach sanitizer at the 3 compartment sink to a concentration of 50-100ppm. Dishes were placed in the wash compartment of the 3 compartment sink to be rewashed, rinsed, and sanitized.

6-1C: .04(6)(d)1 large container of cooked yam juice did not cool to 70F in 2 hours. 1 large container of cooked cheese sauce not cooling at a fast enough rate to reach 41F in 6 hours. Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: Cooked yam juice discarded. Approved cooling methods were provided for cooked cheese sauce.

9-2: .04(6)(k)Facility is freezing raw meats in reduced oxygen packaging (ROP) and they do not have a variance or HACCP plan. Observed 2 packages of frozen raw chicken in ROP and not marked with the date and time of preparation and use. Per cook, food had been placed in ROP more than 48 hours ago. 2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION Except as specified under Rule .04(6)(l), a food service establishment that packages time/temperature control for safety food using a reduced oxygen packaging method shall implement a HACCP plan that contains the information specified under Rule .02(6)(b) and (d) and that meets all other requirements of subsection .04(6)(k)2. (P, Pf) Corrective Actions: Food discarded.

11A: .04(6)(e)Facility using improper methods for cooling cooked yam juice and cooked cheese sauce. Foods cooling in deep, plastic containers while covered. Cooked yam juice was cooling at room temperature and cooked cheese sauce was cooling in the prep cooler. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Facility does not have a walk in cooler and has limited prep coolers to utilize for cooling cooked foods. Discussed placing food in ice baths in the vegetable sink and stirring food to initiate air flow. Recommended purchasing ice wands.

14B: .05(10)(f)Observed 2 bags of clean linens (to be used as sanitizer rags) sited in the cabinets in the employee restroom. Clean and sanitized equipment, utensils, laundered linens, and single-service and single-use articles may not be located in locker rooms, in toilet rooms, in garbage rooms, in mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed; or under open stair wells, or other sources of contamination. Laundered linens that are packaged or in a facility such as a cabinet may be stored in a locker room. (C) Corrective Actions: Clean linens were removed from the employee restroom.

17A: .06(2)(h)Facility was permitted as a dine in only facility because they do not have restrooms for customers. Facility has 2 tables and 5 seats available at the tables in the dining room. Observed customers eating in the dining room during inspection. Per person in charge, they have a toilet agreement with the gas station next door but the agreement is not in writing. Facility must have a toilet agreement with the gas station next door and the restrooms must be no more than 200ft from the premises or dining room tables must be removed from the facility. In all establishments with dining facilities on the premises patrons' toilet facilities, shall be provided on or within 200 feet of the premises. Access to patrons' toilet facilities shall not be through food service, preparation, storage, or warewashing areas. (C)

2-2A: .03(2)(m)Facility did not have a way to demonstrate that employees are aware of 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) Corrective Actions: Could not correct on-site. Please correct by 1/17/2025.

4-2B: .05(7)(a)1Facility had a build up of debris inside ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Could not correct on-site. Please correct by 1/17/2025.

9-2: .04(6)(k)Facility is ROP (reduced oxygen packaging) raw pork and sausages. They were frozen since 1/2/2025. A food service establishment that packages time/temperature control for safety food using a reduced oxygen packaging method shall implement a HACCP plan that contains the information specified under DPH Rule 511-5-14-.02(6)(b) and (d) and that meets all other requirements of subsection .04(6)(k)1. (P, Pf) Corrective Actions: PIC (person in charge) discarded food.

15B: .05(3)(h),(i)Facility did not have a way to test Quat sanitizer. Facility had chlorine test strips. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. (Pf) Corrective Actions: Could not correct on-site. Please correct by 1/17/2025.