NY STYLE DELI received a B, scoring 81 out of 100, in a Gwinnett County food-service inspection on Sep 9, 2026. The official report lists seven findings. [1]
The report states: “Person in charge did not have Vomiting and Diarrheal procedures.” [2]
The inspector also observed numerous Time/Temperature Control for Safety Foods (TCS) foods not maintaining at 41 F or below in the walk-in cooler, coolers, and drawer coolers in kitchen. [3]
A separate finding described sliced lettuce and sliced tomatoes unable to cooldown to 41 F or below within 4 hours stored in the walk-in cooler. [4]
Showing 7 of 7 findings
Person in charge did not have Vomiting and Diarrheal procedures. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf) Corrective Actions: Vomiting and Diarrheal procedures emailed and Person in charge will use bleach and necessary supplies.
Code .03(6)
Person in charge did not have Vomiting and Diarrheal procedures. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf) Corrective Actions: Vomiting and Diarrheal procedures emailed and Person in charge will use bleach and necessary supplies.Official report · Item 2-2E ↗
Observed numerous Time/Temperature Control for Safety Foods (TCS) foods not maintaining at 41 F or below in the walk-in cooler, coolers, and drawer coolers in kitchen. See temp log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food discarded.
Code .04(6)(f)
Observed numerous Time/Temperature Control for Safety Foods (TCS) foods not maintaining at 41 F or below in the walk-in cooler, coolers, and drawer coolers in kitchen. See temp log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food discarded.Official report · Item 6-1A ↗
Observed sliced lettuce and sliced tomatoes unable to cooldown to 41 F or below within 4 hours stored in the walk-in cooler. See temp log. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (P) Corrective Actions: Person in charge discarded sliced lettuce and sliced tomatoes unable to cooldown to 41 F and below.
Code .04(6)(d)
Observed sliced lettuce and sliced tomatoes unable to cooldown to 41 F or below within 4 hours stored in the walk-in cooler. See temp log. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (P) Corrective Actions: Person in charge discarded sliced lettuce and sliced tomatoes unable to cooldown to 41 F and below.Official report · Item 6-1C ↗
Sliced tomatoes and sliced lettuce unable to cool to 41 F or below because they were stored in closed, large containers. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Person in charge discarded the sliced tomatoes and sliced lettuce.
Code .04(6)(e)
Sliced tomatoes and sliced lettuce unable to cool to 41 F or below because they were stored in closed, large containers. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Person in charge discarded the sliced tomatoes and sliced lettuce.Official report · Item 11A ↗
1,2,4Observed multiple dishes being wet-stacked. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Person in charge moved the dishes into a position that allows them to airdry.
Code .05(10)(e)
1,2,4Observed multiple dishes being wet-stacked. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Person in charge moved the dishes into a position that allows them to airdry.Official report · Item 14B ↗
Facility does not have required chlorine test strips on site. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)
Code .05(3)(h),(i)
Facility does not have required chlorine test strips on site. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)Official report · Item 15B ↗
Observed a phone on the prep table and a personal coffee cup on storage shelf within the kitchen. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Person in charge moved personal belongings out of undesignated areas.
Code .07(4)(b)
Observed a phone on the prep table and a personal coffee cup on storage shelf within the kitchen. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Person in charge moved personal belongings out of undesignated areas.Official report · Item 17D ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Sep 9, 2026
02 / Same facility ↗Official inspection historyAvailable records for this official facility
03 / How scoring works ↗Georgia’s food-service rulesScores and findings describe the dated inspection, not current operating conditions. A correction deadline does not establish whether an issue remained unresolved afterward.
Findings quote the official report captured . “Corrected on site” and “repeat” reflect explicit report markers. “COS” and “CA” in the inspector’s notes refer to corrections and corrective actions; an instruction to act is not proof that it was completed.
History links the same official facility ID within the issuing authority and may omit intervening inspections. Same-day results have no inferred sequence. Report excerpts follow source order, not a severity ranking.
This report comes from Gwinnett County. History includes only this authority’s exact facility ID.
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