Dec 8, 2025
Routine
Score: 1000 violations
No violations recorded for this inspection.
WOODSTOCK, Cherokee County
McDonald's
2105 TOWNE LAKE PKWY WOODSTOCK, GA 30189
Food
Latest score
100
Dec 8, 2025
City
WOODSTOCK
County
Cherokee
Inspections
4
Score history
Inspection scores over time for this facility.
Inspection history
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Mar 10, 2025
Routine
Score: 961 violation
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
4 ptsCorrected: NoRepeat: No
Observed dish machine not dispensing chlorine. Chlorine must dispense at 50 ppm. Temporary corrective action: discontinue use of dish machine for sanitizing until fixed.
Aug 18, 2024
Routine
Score: 891 violation
6-1D - time as a public health control: procedures and records
Regulation: 511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)
9 ptsCorrected: YesRepeat: Yes
Observed no time documentation on cheese utilizing time as a public health control (TPHC). If time without temperature control is used as the public health control up to a maximum of 4 hours:
(i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; P
(ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; Pf
(iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; P and
(iv) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.
COS by discarding and starting over with new product.
Oct 8, 2023
Routine
Score: 911 violation
6-1D - time as a public health control: procedures and records
Regulation: 511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)
9 ptsCorrected: YesRepeat: No
Observed no time documentation on lettuce, tomatoes, and cheese utilizing time as a public health control (TPHC). If time without temperature control is used as the public health control up to a maximum of 4 hours:
(i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; P
(ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; Pf
(iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; P and
(iv) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.
COS by placing time on product.