102 Stanley Ct Suite N Lawrenceville GA 30046
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Routine
17A: .06(2)(h)The only employee toilet was not working. Toilet facilities shall be provided for food employees and shall be located on or within 200 feet of the premises. (C) Corrective Actions: The toilet has been fixed.
Routine
NOTE: Owner stated that facility is not correctly operating about 15 minutes after inspection began. NOTE: No food on site, for the exception of tortillas that employee was preparing from scratch. Per owner, tortillas that employee was preparing was only for his employees, not for customers. NOTE: Per owner, the dining room is not currently open to the public. Per owner, the kitchen is only used as a base of operations for the food trucks and food truck #3 is the only one that is currently being used. Per owner, food preparations only occur at base of operations when food truck #3 is used on Friday, Saturday, and Sunday nights. NOTE: Per owner, he also owns the grocery store that is attached to base of operations. Per owner, employees will take food from grocery store on days of preparation at base of operations. Once food is prepared, it is taken to food truck #3 during operating hours. Per owner, any food left over from Friday, Saturday, and Sunday nights is discarded. NOTE: Per owner, when the dining area for the restaurant in the grocery store is full, he lets customers sit in the dining room at the base of operations. NOTE: Per owner, the outdoor cart in from of the base of operations is used to cook corn for the grocery store. Discussed with owners, that if it is used for the grocery store, the name of the base of operations and food truck cannot be on the outdoor cart. NOTE: Owner must contact the health authority by 8/12/25 to discuss changes that needed to be addressed during remodel inspection. Failure to comply may result in food service permit SUSPENSION. Contact information provided. Questions? 770-963-5132 or www.gnrhealth.com
2-2E: .03(6)Facility does not have procedures or a clean up kit in place for vomit and diarrheal events. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf) Corrective Actions: Bleach procedures provided. Owner of base of operations owns the grocery store next door. Owner took bleach from grocery store and all other items from procedures are on site.
Routine
Note: All cold-holding and hot-holding items were in compliance unless otherwise noted. Note: 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"). Note: Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). Note: An informal inspection will occur by 1/27/2025 to verify uncorrected violations. For questions or comments please call 770-963-5132 or visit www.gnrhealth.com
2-2D: .07(3)(b)Observed two hand sink without disposable paper towels.// Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf) Corrective Actions: Disposable paper towels were provided.//
6-2: .04(6)(g)Observed chicken flautas, cooked beef, pre-cooked shrimp being held in the facility over 24 hours not holding a label with a preparation date. Observed opened deli ham labeled 11/2024,opened hot dog bag labeled 10/2024, tomatillo green sauce labeled 10/2024. Per discussions with the person in charge deli ham and tomatillo sauce were opened/prep 2 days ago. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: All food items were labeled with their correct corresponding prep/opening dates. Hot dogs were discarded.
11D: .05(3)(g)Facility was unable to provide a temperature measuring device.// A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. (Pf)
15B: .05(3)(h),(i)Facility does not have test strips to measure chlorine sanitizer concentration.// A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)