6009 Suwanee Dam Rd Sugar Hill GA 30518
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: Food coloring is used at this facility. NOTE: Must have an allergen disclosure to inform customers of all allergens on site in facility. NOTE: Questions? Please visit www.gnrhealth.com
Routine
NOTE: All cold and hot held temperatures were in compliance unless otherwise noted. NOTE: Ensure facility is not serving undercooked eggs unless eggs are bought pasteurized. NOTE: Informal will occur on 10/10/2025 to ensure dish machine has a way to test final rinse temperature and that facility has CFSM certificate on-site. NOTE: Questions? Please visit www.gnrhealth.com
1-2B: .03(3)(a)Facility did not have a current CFSM (certified food safety manager). At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken. (Pf) Corrective Actions: Could not correct on-site. Please correct by 10/10/2025.
6-2: .04(6)(g)Observed in upright freezer, pepperoni (opened 9/26) and ham (opened 9/28) that were not marked with the date prepared. In the upright cooler, there was opened ham (opened 9/29), white and yellow American cheese (opened 9/28), mozzarella cheese (opened 9/25) and hotdogs opened (9/29) that were all being held past 24hrs without a date prepared. 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: PIC (person in charge) labeled items with date prepared.
15B: .05(6)(h),(i)There was not a way to test the final rinse temperature in dish machine. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. (Pf) Corrective Actions: Could not correct on-site. Please correct by 10/10/2025.
Routine
NOTE: All cold and hot held temperatures were in compliance unless otherwise noted. NOTE: Informal will occur on 6/13/2025 to ensure that facility has test strips. NOTE: Just a reminder that ServSafe expires this year (Oct. 2025). NOTE: Questions? Please visit www.gnrhealth.com
2-2D: .07(3)(b)Observed 1 of 2 hand sinks without 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: PIC (person in charge) placed paper towels at hand sink.
15B: .05(3)(h),(i)Facility did not have a way to test sanitizer (sink and surface). A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf) Corrective Actions: Could not correct on-site. Please correct by 6/13/2025.
Required Additional Routine
NOTE: All cold and hot held temperatures were in compliance unless otherwise noted. NOTE: Today's inspection is an additional routine due to last year's score. A regular routine will still be performed prior to July. NOTE: Questions? Please visit www.gnrhealth.com