772 Dacula Rd Dacula GA 30019
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 temperatures in compliance. NOTE: Ensure hashbrown containers are properly stored when food is cooling in ice water and water is draining from the bottom of the container. Questions? 770-963-5132 or www.gnrhealth.com
Routine
NOTE: All cold holding and hot holding temperatures in compliance. NOTE: Gwinnett County Environmental Health Department's Quality Assurance approved facility etching containers for labeling foods. Ensure foods are labeled with the common name. NOTE: Food code changes checklist reviewed and provided. Questions? 770-973-5132 or www.gnrhealth.com
6-1C: .04(6)(d)Multiple containers of waffle batter (containing raw eggs) not cooling at a rate fast enough to reach 41F in 4 hours. A time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). (P) Corrective Actions: Lids were removed from foods and they were placed in the walk in freezer. Person in charge also stirred foods.
11A: .04(6)(e)Facility using improper methods for cooling waffle batter. Foods cooling in deep, plastic containers while covered and stacked in the walk in cooler. Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Discussed with person in charge that foods should be in small portions, can be left uncovered as long as no source of contamination can occur, stirred to initiate air flow, and can be placed in the walk in freezer to rapidly cool.
Routine
NOTE: All cold holding and hot holding temperatures in compliance. NOTE: Facility uses the variance for the Hashbrowns. Questions? 770-963-5132 or www.gnrhealth.com
2-2B: .03(5)(j)1&2At time of inspection, observed cook chewing gum while preparing food. Observed another employee eating near the soda box station in the back of the kitchen. Observed an employee drink in a multi use cup with a lid and a straw stored on the prep counter. 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: Cook discarded gum. Employee stopped eating. Employee drink was moved to a designated area. Discussed with manager that employees may only eat in the office or in the dining room.
6-1D: .04(6)(i)At time of inspection, observed raw shelled eggs stored on a 4 hour time control with time stamps that indicated that food should have already been discarded (8:20-12:20). Per manager, raw shelled eggs had been on time control for the past 20 minutes. When using Time Control (TPHC) for a maximum of 4 hours:
12B: .03(5)(g)At time of inspection, observed sole cook preparing food while wearing multiple bracelets. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Cook removed bracelets.