MORE THAN PICKLEBALL receives A in Gwinnett County health inspection

1. 01

   Date marking and disposition

   Item 6-2 ↗

   Multiple time/temperature control for safety food items in the bottom prep cooler being held in the facility past seven days.// A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P) Corrective Actions: Foods were discarded.//

   Inspector’s full note +

   Code .04(6)(g)

   Multiple time/temperature control for safety food items in the bottom prep cooler being held in the facility past seven days.// A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P) Corrective Actions: Foods were discarded.//

   Official report · Item 6-2 ↗
   No correction or repeat marker recorded.
2. 02

   Personal cleanliness

   Item 12B ↗

   Observed a food employee prepare food with a watch on.// 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: The watch was removed.//

   Inspector’s full note +

   Code .03(5)(h)

   Observed a food employee prepare food with a watch on.// 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: The watch was removed.//

   Official report · Item 12B ↗
   No correction or repeat marker recorded.
3. 03

   Utensil storage

   Item 14A ↗

   Observed in multiple dry seasoning containers, plastic bowls being used as scoops to handle food.// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of…

   Inspector’s full note +

   Code .04(4)(k)

   Observed in multiple dry seasoning containers, plastic bowls being used as scoops to handle food.// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: The bowls were removed.//

   Official report · Item 14A ↗
   No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.