MAMAS PHO received a B, scoring 84 out of 100, in a Gwinnett County food-service inspection on Oct 16, 2026. The official report lists four findings. [1]
The report states: “(vi)(vii)(viii)Observed raw chicken not in original packaging being stored above ready to eat food in walk in freezer.” [2]
The inspector also observed beef bone broth thawing on rack. [3]
The report states: “Multiple containers of beef broth stored on floor of walk in freezer.” [4]
Showing 4 of 4 findings
(vi)(vii)(viii)Observed raw chicken not in original packaging being stored above ready to eat food in walk in freezer. Unwashed vegetables stored over cooked meat in walk in refrigerator. Food shall be protected from cross contamination during display, storage, and preparation. (P) Corrective Actions: Person in charge moved items so that the raw and unwashed products were not stored over ready to eat foods.
Code .04(4)(c)1(i)(ii)(iii)(v)
(vi)(vii)(viii)Observed raw chicken not in original packaging being stored above ready to eat food in walk in freezer. Unwashed vegetables stored over cooked meat in walk in refrigerator. Food shall be protected from cross contamination during display, storage, and preparation. (P) Corrective Actions: Person in charge moved items so that the raw and unwashed products were not stored over ready to eat foods.Official report · Item 4-1A ↗
Observed beef bone broth thawing on rack. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Person in charge moved broth to refrigeration.
Code .04(6)(c)
Observed beef bone broth thawing on rack. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Person in charge moved broth to refrigeration.Official report · Item 11C ↗
Multiple containers of beef broth stored on floor of walk in freezer. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Person in charge moved containers to be at least 6 inches off of floor.
Code .04(4)(q)
Multiple containers of beef broth stored on floor of walk in freezer. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Person in charge moved containers to be at least 6 inches off of floor.Official report · Item 12A ↗
Cardboard being used as shelf lining. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: (P) safe (P), durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. (C) Corrective Actions: Person in charge discarded cardboard.
Code .05(1)(a)
Cardboard being used as shelf lining. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: (P) safe (P), durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. (C) Corrective Actions: Person in charge discarded cardboard.Official report · Item 15A ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Oct 16, 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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