Buford, Gwinnett County

OY ! RESTAURANT AT TOYOTA MALL OF GEORGIA

3505 Buford Dr Buford GA 30519

Food

Latest score

Oct 31, 2025

City

Buford

County

Gwinnett

Grade

Inspections

Score history

Inspection scores over time for this facility.

Inspection history

Georgia inspection history is score-based, with violations grouped under each recorded inspection.

Oct 31, 2025

Follow-up

Score: 87Grade: B3 violations

Comments

Questions? www.gnrhealth.com or 770.963.5132 Note: All cold holding and hot holding temperatures were observed in compliance unless noted otherwise. Note: An informal inspection will occur 11/7/2025. Failure to correct all violations may result in permit suspension. Note: 3 or more consecutive routine repeat violations may result in permit suspension. Note: Ensure ServSafe Certificate is posted in public view. Currently posted on the back of kitchen behind ovens. Note: Today's inspection is coded as Follow-up which was generated due to previous inspection score. A Required Additional Reinspection will occur within the next 12 months.

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Corrected: YesRepeat: Yes

6-1A: .04(6)(f)Multiple time/temperature control for safety (TCS) foods holding above 41F (see temperature log). Time/temperature control for safety food shall be maintai//43ned at 41°F (5°C) or below. (P) //3RD CONSECUTIVE REPEAT VIOLATION// Corrective Actions: PIC (Person in charge) relocated TCS foods above 41 deg F inside operational prep top cooler.

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Corrected: YesRepeat: No

13A: .02(1)(d)Inspection score hidden behind 'Today's Menu' blackboard. Inspection currently posted was from 10/10/2024. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority. (C) Corrective Actions: PIC given the latest copy of inspection report.

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Corrected: NoRepeat: No

15A: .05(6)(a)Glass reach in cooler unable to maintain 41 deg F or below. Ensure unit is serviced by 11/7/2025. 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)

Oct 10, 2024

Routine

Score: 87Grade: B5 violations

Comments

Note: All cold-holding and hot-holding items were in compliance unless otherwise noted. Note: The facility uses imitation vanilla and flavored syrups as additives. **NOTE: Raw shell eggs and raw bacon were observed stored on coolers. The facility is currently a RISK TYPE 1. Both food items were discarded during today's inspection. *** If raw animal products are to be used, the facility must change to a risk type 2.*** *NOTE: Single compartment sink next to the handwash sink was approved as a mop sink only. Preparation of raw and unwashed fruits and vegetables must be done at the main restaurant. *NOTE: All utensils and equipment must be taken back to the main restaurant to wash, rinse, and sanitize. Sufficient utensils and equipment must be provided at the extension during hours of operation. Used utensils stored at room temperature must be replaced every 4hrs with clean utensils. Note: An informal inspection will occur by 10/18/2024 to verify uncorrected violations. For questions or comments please call 770-963-5132 or visit www.gnrhealth.com

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Corrected: YesRepeat: No

6-1A: .04(6)(f)Observed several time/temperature control for safety (TCS) food items holding temperatures above 41F (see temperature log).// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: //Food were discarded.//

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Corrected: YesRepeat: No

6-1B: .04(6)(f)Observed nachos with cheese and shredded chicken, and chicken flautas holding temperatures below 135F (see temperature log). Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: //Foods were discarded.//

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Corrected: YesRepeat: No

6-1D: .04(6)(i)Observed chicken and beef empanadas intended for time control not labeled with the start/discarded times. Food items such as mozzarella pearls, feta cheese, tuna salad, and empanadas were not listed on the time control procedures. When using Time Control (TPHC) for a maximum of 4 hours:

hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
foods not consumed before the discard time shall be discarded; (P)
when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: //Empanadas were discarded. Time control procedures were updated.//

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Corrected: NoRepeat: No

12B: .03(5)(i)Observed employee handling exposed food items not wearing hair restraints.// 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)

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Corrected: NoRepeat: No

15A: .05(6)(a)Observed a 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)