5885 Cumming Hwy NE Suite 109 Buford GA 30518
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Follow-up
NOTE: All cold and hot held temperatures were in compliance unless otherwise noted. NOTE: No additives are used at this facility. Questions? Contact us at www.gnrhealth.com or 770-963-5132.
Required Additional Routine
NOTE: All cold and hot held temperatures were in compliance unless otherwise noted. NOTE: No additives are used at this facility. NOTE: THREE OR MORE CONSECUTIVE VIOLATIONS OF THE SAME CODE PROVISION WILL RESULT IN A PERMIT SUSPENSION. **NOTE: A follow up will be conducted within 10 days. Correct any uncorrected violations or permit may be suspended. Two consecutive unsatisfactory scores will result in permit suspension.** ***ENSURE CORRECTIVE ACTION PLAN IS EMAILED TO LYDIA.MEKONNEN@GNRHEALTH.COM BY 5/5/2026.** NOTE: A required additional routine will be conducted within 12 months. NOTE: Questions? Contact us at www.gnrhealth.com or 770-963-5132.
1-2A: .03(2)Observed PIC not present at the start of the inspection. THIRD CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: PIC (Person in Charge) arrived to facility during inspection.
1-2A: .03(2)(a)-(n),(p)Several risk factor violations were observed during today's inspection as a result of an overall lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)
2-1B: .03(5)(c)Observed employee go outside, come back inside the kitchen through the back door, and touch clean utensils without washing hands. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7) when switching between working with raw food and working with ready-to-eat food; 8) before putting on gloves; 9) after engaging in other activities that contaminate hands; 10) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Employee washed hands and then washed/sanitized the dishes that they touched.
2-2B: .03(5)(k)1&2Observed multiple employee drinks in unapproved cups throughout the kitchen prep area. Also observed employee drinking in kitchen prep area out of an unapproved cup. 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: Employees discarded the drinks.
2-2D: .06(2)(o)Observed bucket of water and utensils in handwashing sink across from the cash register. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Employee removed the items from the handwashing sink and washed/sanitized the sink.
4-2B: .05(8)(a)Observed employee actively washing dishes without sanitizing them, and then storing them to dry. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (P) Corrective Actions: Employee rewashed and sanitized the dishes.
6-1D: .04(6)(i)Observed chicken wings in the fryer basket above fryer on time control not labeled with the start/discard time. FOURTH CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours:
15A: .05(1)(i)Observed shelf used to store clean cutting boards with rust. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C)
Follow-up
NOTE: All cold held temperatures were in compliance unless otherwise noted. NOTE: No additives are used at this facility. Questions? Contact us at www.gnrhealth.com or 770-963-5132.
2-2B: .03(5)(j)1&2Observed employee eating lunch at kitchen prep table. 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 moved to the dining area and PIC (Person in Charge) sanitized the prep table.
Routine
NOTE: All cold and hot held temperatures were in compliance unless otherwise noted. NOTE: No additives are used at this facility. NOTE: THREE OR MORE CONSECUTIVE VIOLATIONS OF THE SAME CODE PROVISION WILL RESULT IN A PERMIT SUSPENSION. *NOTE: A follow up will be conducted within 10 days. Correct any uncorrected violations or permit may be suspended. Two consecutive unsatisfactory scores will result in permit suspension. **NOTE: Permit suspended today, 1/6/2026, due to third consecutive violation of the same code provision. Permit reinstated as of 1/6/2026 at the conclusion of on-site training. Questions? Contact us at www.gnrhealth.com or 770-963-5132.
1-2A: .03(2)Observed Person in Charge (PIC) not present at the start of the inspection. SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: PIC arrived to the facility during the inspection.
2-2B: .03(5)(j)1&2Observed multiple employee drinks in unapproved cups throughout the kitchen prep area. SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION 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: Employees moved their drinks to the designated employee area.
6-1D: .04(6)(i)Observed the chicken wings in the fryer basket above the fryer on time control, not labeled with the start/discard time. THIRD CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION When using Time Control (TPHC) for a maximum of 4 hours:
Follow-up
NOTE: All cold held temperatures were in compliance unless otherwise noted. NOTE: No additives are used at this facility. *NOTE: Food code summary of changes reviewed with PIC. Digital copy provided. Questions? Contact us at www.gnrhealth.com or 770-963-5132.
12C: .04(4)(m)Observed multiple in-use wet wiping cloths stored on the kitchen prep counters. 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: Person in Charge (PIC) placed wet-wiping cloths in a sanitizer bucket containing an adequate concentration of sanitizer.
Routine
NOTE: All cold held temperatures were in compliance unless otherwise noted. NOTE: No additives are used at this facility. NOTE: Thermometers calibrated today (see temp log). NOTE: THREE OR MORE CONSECUTIVE VIOLATIONS OF THE SAME CODE PROVISION WILL RESULT IN A PERMIT SUSPENSION. **NOTE: A follow up will be conducted within 10 days. Correct any uncorrected violations or permit may be suspended. Two consecutive unsatisfactory scores will result in permit suspension. Questions? Contact us at www.gnrhealth.com or 770-963-5132. This was a joint inspection with DC.
1-2A: .03(2)Observed Person in Charge (PIC) not present at the start of the inspection. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: The PIC arrived in the middle of the inspection.
1-2A: .03(2)(a)-(l), (n)Several risk factor violations were observed during today's inspection as a result of an overall lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)
11A: .04(6)(e)Observed improper cooling methods used to cool down cut lettuce (lettuce was placed on top of container in prep cooler). 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (Pf) (ii) Separating the food into smaller or thinner portions; (Pf) (iii) Using rapid cooling equipment; (Pf) (iv) Stirring the food in a container placed in an ice water bath; (Pf) (v) Using containers that facilitate heat transfer; (Pf) (vi) Adding ice as an ingredient; (Pf) or (vii) Other effective methods. (Pf) 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; (C) and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. (C) Corrective Actions: PIC was educated on proper cooling methods.
12C: .04(4)(m)Observed multiple in-use wet wiping cloths stored on the kitchen prep counters. 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)
14A: .04(4)(k)Observed multiple dry storage containers, prep cooler containers, and box of raw chicken with the handle facing downward/into the food. 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: PIC repositioned the handle of the scoop to be facing upward/out of the food.
14B: .05(10)(e) 1,2,4Observed multiple clean dishes stacked wet on the dish storage rack. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: PIC removed the dishes from the dish storage rack to be rewashed and placed in a position to adequately air dry.
15A: .05(6)(a)Observed sanitizer dispenser for the 3 compartment sink was not operational. 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)
15A: .05(1)(i)Observed shelf storing bottles of soda, lined with cardboard. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C) Corrective Actions: PIC removed the cardboard being used to line the shelf.
15C: .05(7)(a)2,3Observed multiple clean containers stored on the dish storage rack with stickers and sticker residue affixed to the container. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)
17D: .07(4)(b)Observed employee food, phone, and belongings stored on the top shelf in the prep cooler, above the prep counter, and on the top shelf on the dry storage shelf. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. (C) Corrective Actions: PIC relocated the employee food, phone, and belongings to the designated employee area.
2-2B: .03(5)(j)1&2Observed multiple employee drinks in unapproved cups throughout the kitchen prep area in unapproved areas. Also observed employee drink in approved cup stored on top of the kitchen prep table. 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: PIC relocated the employee drinks in the designated employee area.
3-1C: .04(1)Observed multiple cans that were dented along the seams. Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: PIC discarded the dented cans.
4-2B: .05(8)(a)Observed employee wash and rinse in-use utensil, and then not sanitize the utensil. The employee then proceeded to cook an order with said utensil. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (P) Corrective Actions: PIC rewashed and sanitized the utensil, and discarded the food that was inititally prepared with those utensils.
4-2B: .05(6)(n)Observed PIC sanitize in-use utensils in a solution of sanitizer that contained too low of a sanitizer concentration. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: PIC remade the sanitizer solution to contain the adequate concentration of sanitizer.
6-1A: .04(6)(f)Observed raw ground beef and raw shrimp cold-holding in the prep cooler at a temperature above 41F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC discarded the raw ground beef and raw shrimp.
6-1C: .04(6)(d)Observed cut lettuce cooling in the prep cooler at an improper cooling rate. Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. Corrective Actions: PIC discarded the cut lettuce.
6-1D: .04(6)(i)Observed the chicken wings in the fryer basket above the fryer on time control, not labeled with the start/discard time. SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION When using Time Control (TPHC) for a maximum of 4 hours:
10D: .04(4)(d)Observed multiple sauce bottles removed from the original packaging without a label identifying the common name of the sauce. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: PIC put a label on the bottles with the common name.
Routine
Note: All cold-holding and hot-holding items were in compliance unless otherwise noted. Note: Ensure employee food is stored on lower shelves or below facility food inside the walk-in cooler. For questions or comments please call 770-963-5132 or visit www.gnrhealth.com
6-1D: .04(6)(i)Chicken wings on time control were not labeled with the start/discard time.// When using Time Control (TPHC) for a maximum of 4 hours: