Dried Food Debris on Dough Machine, Grease Buildup on Equipment and Other Health Inspection Violations

The health department is tasked with ensuring restaurant compliance with applicable health and safety regulations. The following restaurant scores are the most recent scores posted on the Gwinnett, Newton, Rockdale Health Departments website as of Nov. 6. 

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For other recent reports, visit our Dacula Patch restaurant inspections page.

Recent Inspections:

• Violation of Code: [.05(10)(a) ] Pans stacked wet nested on the dish shelves. After cleaning and sanitizing, equipment and utensils shall be air-dried.  New Violation.

Burger King
700-B Dacula Road
Score: 92
Last inspection: 11/4/13
Click here for report.

Observations and corrective actions:

• Violation of Code: [.05(7)(a)1 ] Slicer and dicer put away clean had dried food debris. Slicer and dicer cleaned. All food contact surfaces must be kept clean to sight and touch.  Corrected On-Site.  New Violation.
• Violation of Code: [.04(6)(h) ] Cooked Turkey in walk in marked with a start date of 10-26-13 not discarded after 7 days. Product was discarded. All potentially hazardous prepared foods must be date marked and discarded within 7 days  Corrected On-Site.  New Violation.

Observations and corrective actions:

• Violation of Code: [.04(6)(i) ] Foods that use time as a public health control were not time-stamped/batch-marked: butter & cheese, pizza cheese, taco meat, spaghetti, cooked carrots, chicken sandwiches. Foods were time-stamped/batch-marked at the time of inspection. Potentially hazardous foods that use time as a public health control must be properly marked/time-stamped according to written procedures.  Corrected On-Site.  New Violation.

Golden Palace Express
2115 Hamilton Creek Parkway, Suite 104
Score: 84
Last inspection: 11/4/13
Click here for report.

Observations and corrective actions:

• Violation of Code: [.04(6)(f) ] Potentially hazardous foods in the cold top cooler were >41F; foods placed above the top of the cooler. Cooked pork 48F, cooked chicken 51F, cooked shrimp 51F, pooled eggs 45F. Foods holding for 2 hours so they were moved to the walkin cooler to cool to 41F. Potentially hazardous food (time/temperature control for safety food) shall be maintained at 41°F (5°C) or below. **IF THIS ITEM IS MARKED OUT OF COMPLIANCE ON THE NEXT INSPECTION, THE PERMIT MAY BE SUSPENDED FOR 3RD REPEAT VIOLATION.  Corrected On-Site.  Repeat Violation.
• Violation of Code: [.04(6)(d) ] Rice that was cooked last night didn't cool to 41F within a total of 6 hours. Rice was discarded at the time of inspection. Cooked potentially hazardous food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C).  Corrected On-Site.  New Violation.
• Violation of Code: [.04(6)(e) ] Rice cooling overnight in a deep, covered, plastic container in the walkin cooler. Rice discarded. Rice cooling on the prep table for 20 minutes; moved to cooler. 1. Cooling shall be accomplished by using one or more of the following methods based on the type of food being cooled: (i) Placing the food in shallow pans; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment;(iv) Stirring the food in a container placed in an ice water bath;(v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; or (vii) Other effective methods. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.  Corrected On-Site.  New Violation.
• Violation of Code: [.05(3)(g) ] No small-diameter probe thermometer available for measuring temperatures of thin-massed foods. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.  New Violation.
• Violation of Code: [.05(3)(h),(i) ] No quat test kit available; quat sanitizer is used at the dish sink. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.  New Violation.
• Violation of Code: [.05(7)(d) ] Ice buildup inside the chest freezer. Grease/buildup on the cookline equipment. Nonfood contact surfaces must be cleaned at a frequency to prevent accumulations which may attract pests. Increase cleaning frequency.  New Violation.
• Violation of Code: [.07(5)(a),(b) ] Grease/buildup on the floors below the cookline equipment. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.  New Violation.

Green Tea
1152 Auburn Road, suite 210
Score: 87
Last inspection: 11/4/13
Click here for report. 

Observations and corrective actions:

• Violation of Code: [.04(6)(f) ] Items in sushi cooler above 41F. All items discarded. All potentially hazardous foods must be cold held at 41F or below.  Corrected On-Site.  New Violation.
• Violation of Code: [.04(6)(i) ] Rice in sushi bar under time as a control not marked with the start time. Rice marked with the start time. All foods under time as a control must have a time noted so that item can be discarded within 4 hours of start time.  Corrected On-Site.  New Violation.
• Violation of Code: [.04(4)(m) ] Wet wiping clothes being stored on the counter. Wiping clothes werte placed in solution. Wet wiping clothes must be stored in sanitizert solution.  Corrected On-Site.  Repeat Violation.

Little Caesars
1152 Auburn Road, Suite 208
Score: 96
Last inspection: 11/4/13
Click here for report.  

Observations and corrective actions:

• Violation of Code: [.05(7)(a)1 ] Can opener and dough machine had dried food debris. Can opener and dough machine properly cleaned. All food contact surfaces must be kept clean to sight and touch.  Corrected On-Site.  New Violation.

Subway
2740 Braselton Highway, Suite A
Score: 98
Last inspection: 10/29/13
Click here for report.

Observations and corrective actions:

• Violation of Code: [.05(10)(a) ] Black pans over dish sink observed stacked wet. All equipment and utensils must be air dried prior to stacking. Pans were unstacked to air dry. **Please note this a repeat violation**  Corrected On-Site.  Repeat Violation.