5900 Sugarloaf Pkwy FC-1 Lawrenceville GA 30043
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Routine
Note: All cold and hot held temperatures were in compliance unless otherwise noted. Note: Shawarma grill is cooking low and slow throughout the entire day, despite no cooking temperatures being recorded. Questions? (770) 963-5132 or visit www.gnrhealth.com.
Routine
Note: All cold and hot held temperatures were in compliance unless otherwise noted. Questions? (770) 963-5132 or visit www.gnrhealth.com.
Routine
Note: All cold and hot held temperatures were in compliance unless otherwise noted. Note: Thermometers calibrated today (see temp log). Questions? (770) 963-5132 or visit www.gnrhealth.com.
4-2B: .05(7)(b)Person in charge (PIC) wiped thermometer with paper towel before testing temperature of foods. Equipment food-contact surfaces and utensils shall be cleaned before using or storing a food temperature measuring device. (P) Corrective Actions: Thermometer was sanitized.
Routine
Note: All cold holding and hot holding temperatures in compliance unless otherwise stated. Only one hot holding temperature was out of compliance and food was discarded. Questions/comments? 770-963-5132 or gnrhealth.com
1-2A: .03(2)No person in charge was present at time of inspection. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: Person in charge arrived during inspection.
6-1A: .04(6)(f)Observed multiple time and temperature control for safety (TCS) foods cold holding in top of prep cooler above 41F (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods cold holding improperly for less than 4 hours and were placed in walk-in cooler. Foods cold holding for more than 4 hours were discarded.
Routine
Note: All cold-holding and hot-holding in compliance unless noted otherwise. Note: Facility uses additives such as drink syrups. Questions/comments? 770-963-5132 or gnrhealth.com
2-2B: .03(5)(j)1&2Observed employee eating in kitchen. Observed multiple unapproved drink cups and bottles throughout kitchen. 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: Employee stopped eating. Bottles and cups were discarded.
2-2D: .06(2)(o)Observed main handwashing sink being used to store knives. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Knives were removed from handwashing sink.
8-2B: .07(6)(g)Observed multiple quat sanitizer containers with concentrations over 400ppm. Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Sanitizers were diluted.