HUSKERS CAFE received an A, scoring 90 out of 100, in a Gwinnett County food-service inspection on Sep 3, 2026. The official report lists six findings. [1]
The inspector observed two lighters stored above the prep table in the kitchen. [2]
The inspector also observed wiping cloths stored in sanitizer at a low concentration of QUAT sanitizer. [3]
A separate finding described utensils stored in water being held at room temperature. [4]
Showing 6 of 6 findings
Observed two lighters stored above the prep table in the kitchen. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: Lighters were moved to the bottom shelf of another cooler.
Code .07(6)(c)
Observed two lighters stored above the prep table in the kitchen. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: Lighters were moved to the bottom shelf of another cooler.Official report · Item 8-2B ↗
Observed wiping cloths stored in sanitizer at a low concentration of QUAT sanitizer. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: The sanitizer bucket was remade to an appropriate concentration for QUAT sanitizer.
Code .04(4)(m)
Observed wiping cloths stored in sanitizer at a low concentration of QUAT sanitizer. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: The sanitizer bucket was remade to an appropriate concentration for QUAT sanitizer.Official report · Item 12C ↗
Observed utensils stored in water being held at room temperature. See temperature log. Observed scoop handles stored in dry foods (salt, pepper, seasonings). Observed a bowl being used as a scoop in powdered sugar. ******SECOND CONSECUTIVE VIOLATION******* 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…
Code .04(4)(k)
Observed utensils stored in water being held at room temperature. See temperature log. Observed scoop handles stored in dry foods (salt, pepper, seasonings). Observed a bowl being used as a scoop in powdered sugar. ******SECOND CONSECUTIVE VIOLATION******* 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: Utensils were moved to water being held above 135°F (57°C).Official report · Item 14A ↗
1,2,4Observed metal pans stored clean, stacked wet, in the dry storage area. *****SECOND CONSECUTIVE VIOLATION******* Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: The metal pans were separated and inverted to air-dry.
Code .05(10)(e)
1,2,4Observed metal pans stored clean, stacked wet, in the dry storage area. *****SECOND CONSECUTIVE VIOLATION******* Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: The metal pans were separated and inverted to air-dry.Official report · Item 14B ↗
Observed a thick coat of rust on the shelves in the walk-in cooler. Observed cardboard used as lining on the floor in the walk-in cooler. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C) Corrective Actions: Cardboard was removed.
Code .05(1)(i)
Observed a thick coat of rust on the shelves in the walk-in cooler. Observed cardboard used as lining on the floor in the walk-in cooler. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C) Corrective Actions: Cardboard was removed.Official report · Item 15A ↗
Observed a thick buildup of dirt and food debris on the shelves under the prep tables that store equipment. Observed a buildup of dust on the outside of the exhaust hood in the kitchen. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)
Code .05(7)(a)2,3
Observed a thick buildup of dirt and food debris on the shelves under the prep tables that store equipment. Observed a buildup of dust on the outside of the exhaust hood in the kitchen. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)Official report · Item 15C ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Sep 3, 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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