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Restaurant Voluntarily Closes After Scoring 35…

Restaurant Inspections: May 21

Two Lawrenceville restaurants scored Cs.

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

, 75 Langley Drive
Score: 91 A
Inspection Date: 
May 21
Previous Score: 96 A (2/29/12), 99 A (9/27/11)
Type of inspection:
 Routine
Violations: 6-1A, Violation of Code: [.04(6)(f) ] Sour cream and salsa (see temperature observations) in individual containers being cold held above 41 F. PHF's that are to be cold held must be cold held at 41 F or below to prevent bacteria growth. Foods were discarded during inspection. PIC advised that these products will now be held in cooler behind the display unit and will be provided to customers at their request. Corrected On-Site. New Violation.

ATL Wings & Things, 1215 Scenic Hwy #A-1
Score: N/A
Inspection Date: 
May 21
Previous Score: 
Type of inspection:
 Routine
Violations: 2-2D, Violation of Code: [.06(2)(l) ] Need a hand sink added to the cooking area. The only hand sink available is not accessible to the cooking area. A hand sink must be located in all areas of food prep area. New Violation. 11D, Violation of Code: [.05(3)(g) ] No thermometer for measuring temperature of thin masses of food. Must have a thermometer for measuring thin masses of food. New Violation. 16B, Violation of Code: [.06(2)(d) ] Air gaps under 3 compartment sink and vegetable sink is not at least twice the diameter of the water supply inlent and may not be less than 1 inch. The air must be enlarged to be twice the diameter of the water inlet. New Violation. 17B, Violation of Code: [.06(5)(q) ] Dumpster area is unclean with debris outside of dumpster. Dumpster area needs to be cleaned. New Violation. 17C, Violation of Code: [.07(2)(a) ] Walls in storage area, bathroom walls, and in food prep area are painted sheet rock. Walls must be covered with epoxy paint, tile, frp or stainless steel. New Violation. 17C, Violation of Code: [.07(2)(c) ] Missing cove base on front tile wall. All walls in food prep areas need to be coved. New Violation. 18, Violation of Code: [.07(2)(m) ] Back door has gaps at the bottom. A door sweep or weather stripping must be added to the bottom of the back door to tightly seal all gaps. New Violation.

, 1 Braves Avenue
Score: 100 A
Inspection Date: 
May 21
Previous Score: N/A (4/13/12)
Type of inspection:
 Routine
No Violations

, 1050 Old Peachtree Road NW
Score: 91 A
Inspection Date: 
May 21
Previous Score: 94 A (8/16/11), 99 A (1/21/11)
Type of inspection:
 Routine
Violations: 5-1A, Violation of Code: [.04(5)(a) ] Angus beef not cooked to 155 deg. F for 15 seconds. Beef off grill ready to place into hot holding unit at 141 deg. F and 148 deg. F (grill 3). Must cook to a minimum temperature of 155 deg. F PRIOR to placing into the hot holding unit. Went ahead and checked grill 4 and grill 1. These two grills were not cooking angus meat to a minimum temperature of 155 deg. F for 15 seconds. Facility DISCARDED undercooked angus meat. Ground beef must be cooked to an internal temperature of 155 deg. F for 15 seconds. Corrected On-Site. New Violation.

, 1030 Old Peachtree Road #203
Score: 72 C
Inspection Date: 
May 21
Previous Score: 93 A (12/2/11), 88 B (3/28/11)
Type of inspection:
 Routine
Violations: 3-1C, Violation of Code: [.04(3)(e) ] Two hermetically sealed cans of food with dents along the seams stored with cans in good conditions. Must keep them separated. Facility removed damaged cans & stored them elsewhere. Discard or return damaged cans to the supplier. Corrected On-Site. New Violation. 4-2B, Violation of Code: [.05(7)(a)1 ] Drink nozzles with black mold-like growth. Must be clean to sight & touch. Facility cleaned them at time of inspection. IF THIS ITEM IS MARKED OUT OF COMPLIANCE ON THE NEXT ROUTINE INSPECTION, THEN THE PERMIT MAY BE SUSPENDED. Corrected On-Site. Repeat Violation. 6-1A, Violation of Code: [.04(6)(f) ] Cold-held potentially hazardous foods not maintained below 41oF; no time controls/documentation in place. Sprouts in open top cooler and Quail eggs in open top cooler above 41 deg. F. Quail eggs DISCARDED. Sprouts moved to freezer for rapid cooling. Must hold at 41 deg. F or less. Corrected On-Site. New Violation. 6-1C, Violation of Code: [.04(6)(d) ] Cooked potentially hazardous foods not cooled from 135oF to 70oF within 2 hours. Pork cooling at room temperature at 110 deg. F cooling for about 1 hr and 45 min. It was moved to the freezer. Checked it again at 2:04PM and it was at 98 deg. F. It had been cooling 2 hrs and 35 min. Pork was DISCARDED. Must cool from 135 deg. F to 70 deg. F within 2 hrs AND from 135 deg. F to 41 deg. F within 6 hrs. Corrected On-Site. New Violation. 11A, Violation of Code: [.04(6)(e) ] Potentially hazardous foods not properly cooled by effective methods (shallow pans, ice water bath, adding ice as an ingredient, etc.). Cooked pork cooling in ambient room temperature in a fully covered container. After it was moved to the freezer, pork was still above 70 deg. F after 2 hr cooling time. Must use an effective cooling method that will rapidly cool food from 135 deg. F to 70 deg. F with 2 hrs AND from 135 deg. F to 41 deg. F within 6 hrs. New Violation.

Mi Casa Mexican Restaurant, 1064 Old Peachtree Road Suite 104 and 105
Score: 79 C
Inspection Date: 
May 21
Previous Score: 83 B (12/3/11), 99 A (10/18/11)
Type of inspection:
 Routine
Violations: 1-2, Violation of Code: [.03(1)(a)-(c) ] Not able to demonstrate adequate food safety knowledge (ex. health policy, hot holding temperatures, final cook temperature). The sertified food safety manager must train the person in charge adequate food safety knowledge. Provided information. Corrected On-Site. New Violation. 2-2A, Violation of Code: [.03(4)(a)-(f) ] Person in charge listed one food borne illness and 1.5 of the symptoms. Must be aware of all 5 symptoms and all 5 food borne illnesses that must be reported by employees. Provided assessment poster. Was able to get through the rest of the assessment. 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. Food in open top cooler above 41 deg. F. Must hold at 41 deg. F or less. Food DISCARDED. Corrected On-Site. New Violation. 6-1C, Violation of Code: [.04(6)(d) ] Cooked potentially hazardous foods not cooled from 135oF to 41oF within a total of 6 hours. Cheese dip in 2 door cooler above 41 deg. F cooling since night before. DISCARDED. Must cool from 135 deg. F to 70 deg. F within 2 hrs AND from 135 deg. F to 41 deg. F within 6 hrs. Corrected On-Site. New Violation. 11A, Violation of Code: [.04(6)(e) ] Potentially hazardous foods not properly cooled by effective methods (shallow pans, ice water bath, adding ice as an ingredient, etc.). Cheese dip cooling in LARGE containers. Potentially hazardous foods must be properly cooled by effective methods (shallow pans, ice water bath, adding ice as an ingredient, etc.). New Violation. 15A, Violation of Code: [.05(6)(q) ] Open top cooler ambient air temperature above 41 deg. F. Must hold at 41 deg. F or less. New Violation.

Have you dined at any of these restaurants? Do you think these scores are accurate? Tell us in the comments section below.

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