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How Did Lawrenceville's Romantic Restaurants Score on Inspections?

Before you take your sweetheart out for a special Valentine's Day dinner, check out their most recent inspection scores.

The following are restaurant health inspection scores as reported by Gwinnett County:

Dominick's Restaurant, 197 West Crogan Street
Score: 82 B
Inspection Date: 
December 29
Previous Score: 76 C (7/18/12), 91 A (6/18/12)
Type of inspection:
 Follow-up
Violations: 2-1B, Violation of Code: [.03(5)(c) ] Employees putting on gloves to prepare food without washing their hands first. Had employees remove gloves and wash hands before donning new gloves. Employees must wash hands prior to donning gloves for food service or preparation. Corrected On-Site. New Violation. 6-1A, Violation of Code: [.04(6)(f) ] Multiple items in salad cooler above 41F. Items only in cooler for 1 hour were put back in cooler to cool back down. All potentially hazardous foods must be cold helkd at 41F or below. Corrected On-Site. New Violation.

Sophia's Italian Cafe, 555 Progress Center Avenue
Score: 90 A 
Inspection Date: 
December 7
Previous Score: 92 A (6/14/12), 94 A (11/29/11)
Type of inspection:
 Routine
Violations: 4-2B, Violation of Code: [.05(7)(b) ] Table tops being sanitized with the 2 step method,using only one bucket with sanitizer and cloth.CFSM advised to add one step that includes an additional bucket with sanitizer or use the one step method with a spray bottle with sanitizer and paper towels. Corrected On-Site. New Violation. 12D, Violation of Code: [.04(4)(g) ] Sausage being washed in 2 cavity veg sink. Sausage removed and placed in WIC. Sink cavity washed, rinsed and sanitized. CFSM advised to use vegetable sink for vegetables only. Corrected On-Site. New Violation. 18, Violation of Code: [.07(2)(m) ] Rear door sweep with gap.Replace door sweep to prevent the entrance of insects to food service facility.  New Violation.

Ted's Montana Grill, 1250 Scenic Highway 
Suite 1720
Score: 91 A 
Inspection Date: 
January 3

Previous Score: 88 B (6/11/12), 100 A (12/20/11)
Type of inspection:
 Routine

Violations: 4-2B, Violation of Code: [.05(7)(a)1 ] Drink nozzles at drink fountain with build-up of mold like substances. Nozzles were replaced with clean set of nozzles. Food contact surfaces should be kept clean to sight/touch at all times to prevent possible contamination. Corrected On-Site. New Violation. 11A, Violation of Code: [.04(6)(e) ] Multiple potentially hazardous foods (sauces/dressings made in house)cooling in deep pans with tight fitting lids. Food products were placed on ice baths/in shallow pans for rapid cooling. Rapid cooling measures include shallow pans, ice baths, ice paddles, using ice as an ingredient and loose coverings during the cooling process. PHF's should be cooled from 135 F to 70 F in two hours and from 70 F to 41 F in an additional four hours for hot products and from 135 F to 41 F in four hours for cold items (products made/processed at ambient air temperatures). Corrected On-Site. Repeat Violation. 14B, Violation of Code: [.05(10)(a) ] Multiple stacks of stainless pans wet stacked. Pans were placed to be air dried. Equipment/utensils must be air dried prior to stacking to prevent bacteria growth. Corrected On-Site. New Violation.

Gary's Bistro, 1250 Scenic Highway Suite 1240 
Score: 96 A
Inspection Date: 
December 20
Previous Score: 91 A (6/11/12), 91 A (12/21/11)
Type of inspection:
 Routine
Violations: 6-2, Violation of Code: [.04(6)(g) ] Opened containers of sour cream & buttermilk and container of cooked chicken in walk-in cooler held over 24 hours not properly date marked. Items were date marked during inspection. Commercially packaged potentially hazardous foods and cooked foods that are held over 24 hours must be date marked with the date of preparation and/or date commercial package opened plus six days shelf life before the products must be sold and/or discarded. Corrected On-Site. New Violation.

Shogun Japanese Steakhouse, 860 Duluth Highway Suite 1400
Score: 96 A
Inspection Date: 
January 31
Previous Score: 42 U (1/30/13), 96 A (11/2/12)
Type of inspection:
 Follow-up
Violations: 5-2, Violation of Code: [.04(7)(e) ] Sushi paper menus do not meet the consumer advisory requirements. Menus are being reprinted. Owner to supply office with new menus for review to ensure they meet the consumer advisory requirements. Will recheck in 3-10 days. New Violation.

Thai Diner, 5900 Sugarloaf Parkway #435
Score: 82 B
Inspection Date: 
December 10
Previous Score: 64 U (12/4/12), 82 B (5/24/12)
Type of inspection:
 Follow-up
Violations: 2-1B, Violation of Code: [.03(5)(c) ] Sushi chef put on gloves to prepare food without washing his hands. Had him stop remove gloves, wash hands and don new gloves. Employees must wash hands prior to donning gloves for food service. Corrected On-Site. New Violation. 6-1A, Violation of Code: [.04(6)(f) ] Egg and chicken stock on cook line above 41F. Food was discarded. All potentially hazardous foods being cold held must be maintained at 41F or below. Corrected On-Site. New Violation. 6-1D, Violation of Code: [.04(6)(i) ] Rice under time as a control not marked with the discard time. Rice was discarded new rice marked with sticker to indicate time. Food shall be marked or otherwise identified with thewith the time that is 4 hours past the time that food was removed from temperature control. Corrected On-Site. New Violation.

Carino's Italian, 1802 North Brown Road 
Score: 80 B
Inspection Date: 
February 7
Previous Score: 81 B (12/14/12), 90 A (10/18/12)
Type of inspection:
 Routine
Violations: 2-1B, Violation of Code: [.03(5)(c) ] Food employees not cleaning hands immediately before engaging in food prep. Food employees not washing hands at a frequency to prevent contamination of food and/or equipment. After over 3 hours in the facility, did not observe any employees working on the front line wash hands. There were times when handwashing was necessary and was not done; before putting on new pair of gloves once gloves became contaminated; when returning from other areas in the facility and beginning food prep. Employees were advised when to wash hands and did so at that time.
Employees must wash hands immediately before enagaging in food prep and before donning new gloves. Corrected On-Site. New Violation. 6-1A, Violation of Code: [.04(6)(f) ] Cold-held potentially hazardous foods not maintained below 41oF; no time controls/documentation in place. Multiple foods on front prep line were being held above 41 degrees. All foods out of temperature were discarded by the PIC. Ambient temp of one prep cooler was 57.5 degrees. Some coolers were holding air temperature just at 41 degrees. Foods on the top section of the prep cooler were above temperatuere and the foods below were in temperature. The lids of the prep coolers are left open a lot and the temperature on the line is very hot with the burners and ovens on. Spoke to PIC about possible options to correct these problems.  Advised PIC that all potentially hazardous foods (PHF's) must be maintained at 41 degrees and below for cold holding. Corrected On-Site. New Violation.14D, Violation of Code: [.04(4)(n) ] Single-use gloves used for multiple tasks that present risk for cross-contamination
Single-use gloves not discarded when damaged or soiled, or when interruptions occurred in the operation. Employees touched items that would contaminate gloves hands and did not change them when they were soiled. Employee touched edge of trash can to put something in the trash without changing gloves. Single use gloves must be discarded when they become soiled or when interruptions occur in the operation. Single use gloves may only be used for one task to ensure that there is not a risk of cross contamination. PIC advised employees on glove changing procedures. Corrected On-Site. New Violation. 15A, Violation of Code: [.05(6)(q) ] Salad prep cooler not maintaining an air temperature of 41 degrees and below. Please repair this cooler. Do not store any potentially hazardous foods in this cooler until repaired. Must maintain all equipment in good repair and calibration. New Violation. 15C, Violation of Code: [.05(7)(a)2,3 ] Nonfood-contact surfaces of equipment not cleaned at a frequency necessary to preclude accumulation of soil residues. The bar soda dispenser was unclean with brown slimey residue. 
The bottom of the Coke dispensers (non-food contact portion) were unclean with significant mold build-up. Please clean equipment and ensure that these non-food contact surfaces remain clean. New Violation.

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