3875 Venture Dr Suite A9 Duluth GA 30096
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Routine
All cold/hot holding is in compliance unless noted otherwise. Food additive: Tomato shade NOTE: The new code will be going into effect January 2026. Per the new code, the bags from raw, shucked shellfish must be kept on file for 90 days after the last one is sold. Be sure to write the date of the last oyster sold on the bag. QUESTIONS?770-963-5132 www.gnrhealth.com
Routine
All cold/hot holding is in compliance unless noted otherwise. Three or more consecutive violations will result in permit suspension. NOTE: Market needs to provide a covered trash can in restrooms used by employees. Correct by 6/10/25. QUESTIONS?770-963-5132 www.gnrhealth.com
2-2B: .03(5)(j)1&2Opened employee water bottles, employee tumbler, opened employee coconut drink, and employee coffee mug stored next to to go containers and above single use articles. 2ND CONSECUTIVE VIOLATION ON ROUTINE INSPECTION Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Cups and drinks moved to designated area.
2-2D: .06(2)(o)Bowl stored in only handwashing sink in kitchen. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Bowl moved.
4-1A: .04(4)(n)1Employee pick bowl off of floor with gloved hands and continued to tough clean containers without changes gloves and washing hands. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: Employee washed hands, changed gloves; Surfaces sanitized.
12C: .04(4)(m)Cloths in chlorine sanitizer solution observed below 50ppm. 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: Sanitizer solution remade to effective concentration.
14A: .04(4)(k)In-use utensils stored in room temperature water. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Utensils moved to clean, dry container.