4135 Jimmy Carter Blvd Norcross GA 30093
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Routine
Note: All cold-holding and hot-holding in compliance unless noted otherwise. Note: Ensure inspection report in drive-thru window isn't covered by decals or posters. Questions/comments? 770-963-5132 or gnrhealth.com
Routine
Note: All cold-holding and hot-holding in compliance unless noted otherwise. Note: If facing water interruption for more than two hours, please cease operations and contact Gwinnett Environmental Health. Questions/comments? 770-963-5132 or gnrhealth.com
Routine
Note: All cold-holding and hot-holding in compliance unless noted otherwise. Questions/comments? 770-963-5132 or gnrhealth.com
Routine
Note: All cold-holding and hot-holding in compliance unless noted otherwise. Note: An informal inspection will occur on or before 09/27/2024. Questions/comments? 770-963-5132 or gnrhealth.com
4-2B: .05(7)(a)1Observed employee using peroxide disinfectant to clean tables. Dining counters and table-tops shall be cleaned and sanitized routinely after removing all soiled tableware and food trays shall be cleaned and sanitized after each use by one of the following methods: (i) A two step method in which one cloth, rinsed in sanitizing solution is used to clean food debris from the surface and a second cloth in separate sanitizing solution is used to rinse; (ii) Sanitizing solution is sprayed onto the surface and the surface is then wiped clean with a disposable towel; (iii) If used for cleaning and sanitizing, single-use disposable sanitizer wipes shall be used in accordance with EPA-registered label use instructions; or (iv) Other methods approved by the Health Authority. (v) Food trays may be cleaned and sanitized the same as table ware. Corrective Actions: Employee stopped using peroxide and tables were sanitized with chlorine.
6-1A: .04(6)(f)Observed burritos, lettuce, and tomatoes in reach-in cooler holding at 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: Items were discarded.
6-1C: .04(6)(d)Observed multiple containers of cheese cooling for longer than 4 hours at temperatures above 41F (see temperature log). Time/temperature control for safety foods prepared from room temperatures or refrigeration temperatures shall be cooled from 70°F to 41°F (5°C) or below within 4 hours. (P) Corrective Actions: Items were discarded.
15A: .05(6)(a)Observed main reach-in cooler in kitchen at too high of a temperature to hold foods at 41F (see temperature log). 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) Corrective Actions: Items were discarded and cooler taken out of service. Informal inspection will be conducted to ensure cooler is repaired.