Jun 2, 2026
Routine
NOTE: All cold holding and hot holding temperatures in compliance, unless noted. NOTE: Facility uses food coloring. NOTE: The ambient air temperature of the middle prep line cooler is in compliance (both top and bottom portions). NOTE: Facility prepares their buttercream and cream cheese frostings on site. All buttercream frostings contain dairy made butter and cream cheese frostings contain butter and cream cheese. Strawberry buttercream also contains frozen strawberries. All foods containing buttercream and cream cheese frostings are a TCS foods and must cool to 41F within 4 hours after preparation and stored at 41F or below or on a 4 hour time control (this also includes large containers and pipings of buttercreams and cream cheese frostings). Time control procedures reviewed and provided. Also discussed that facility could have a food study performed on the frostings. NOTE: An informal follow up will occur on 6/12/26 to ensure facility has applied for a remodel for the upstairs or that all food equipment upstairs has been removed from the premises. Failure comply could result in food service permit SUSPENSION.** Questions? 770-963-5132 or www.gnrhealth.com 455 Grayson Highway Suite 600 Lawrenceville, GA 30046
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6-1A: .04(6)(f)Multiple time/temperature control for safety (TCS) foods cold holding greater than 41F (see temperate 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 more than 4 hours were discarded. Foods cold holding improperly for less than 4 hours were moved to the standing prep coolers.
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6-1C: .04(6)(d)Chicken salad prepared from room temperature and buttercream and strawberry buttercream frostings did not cool to 41F in 4 hours or not cooling at a fast enough rate to reach 41F in 4 hours (see temperature log). Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (P) Corrective Actions: Foods that did not cool properly were discarded. Proper cooling methods were provided for foods still in the cooling process
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11A: .04(6)(e)Facility using improper methods for cooling chicken salad, buttercream and strawberry buttercream. Chicken salad cooling in deep containers while covered and stacked in the standing prep cooler. Certified food safety manager (CFSM) stated that she did not know why the buttercream and strawberry buttercream had been left out at room temperature. Per CFSM all frostings are are placed on the cakes after making and then cakes are placed in the prep coolers to cool. 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: Recommended cooling foods in small portions and leaving foods uncovered in the prep coolers to cool as long as no source of contamination could occur. Discussed with CFSM that buttercream frostings will have to properly cool in the coolers if they are not applied to the cakes after preparation.
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17C: .07(2)(a)Facility uses the upstairs to decorate and prepare cakes. The upstairs does not have approved walls and ceilings for food preparation (materials are not easily cleanable). Facility must apply for a remodel with Gwinnett County's Environmental Health Department or remove all food equipment for preparations from the upstairs area by 6/12/26. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. (C) Corrective Actions: Remodel application provided.