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VIEW POINT HEALTH CLK CRISIS STABILIZATION UNIT receives B in Gwinnett County health inspection

Inspected

615 Lawrenceville-Suwanee Rd Lawrenceville, GA 30046

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VIEW POINT HEALTH CLK CRISIS STABILIZATION UNIT received a B, scoring 83 out of 100, in a Gwinnett County food-service inspection on Oct 2, 2026. The official report lists three findings. [1]

Inspection score

83/100Grade BOfficial inspection

Inspection summary

The inspector observed a black mold like substance in the upper compartment where the ice is made.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. [2]

The inspector also observed 15 ham/ cheese sandwiches, and two packages of bologna that were held longer than four hours at a temperature higher than 41° F in the three door upright cooler. [3]

A separate finding described multiple ziplock bags of temperature controlled food ( Olives, beans, cooked vegetables, ham, shredded cheddar cheese) stored in the upright three door refrigerator that were not date marked once they were opened.// Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. [4]

What inspectors found

Read the official report

Showing 3 of 3 findings

  1. Food-contact surface sanitation

    Item 4-2B
    Observed a black mold like substance in the upper compartment where the ice is made.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)
    Inspector’s full note

    Code .05(7)(a)1

    Observed a black mold like substance in the upper compartment where the ice is made.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)
    Official report · Item 4-2B ↗
    No correction or repeat marker recorded.

  2. Cold holding

    Item 6-1A
    Observed 15 ham/ cheese sandwiches, and two packages of bologna that were held longer than four hours at a temperature higher than 41° F in the three door upright cooler. // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The ham and cheese sandwiches were discarded. The two packages of bologna were discarded.//
    Inspector’s full note

    Code .04(6)(f)

    Observed 15 ham/ cheese sandwiches, and two packages of bologna that were held longer than four hours at a temperature higher than 41° F in the three door upright cooler. // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The ham and cheese sandwiches were discarded. The two packages of bologna were discarded.//
    Official report · Item 6-1A ↗
    No correction or repeat marker recorded.

  3. Date marking and disposition

    Item 6-2
    Observed multiple ziplock bags of temperature controlled food ( Olives, beans, cooked vegetables, ham, shredded cheddar cheese) stored in the upright three door refrigerator that were not date marked once they were opened.// Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: The cooked beans and the cooked vegetables were date marked. The rest of the food in…
    Inspector’s full note

    Code .04(6)(g)

    Observed multiple ziplock bags of temperature controlled food ( Olives, beans, cooked vegetables, ham, shredded cheddar cheese) stored in the upright three door refrigerator that were not date marked once they were opened.// Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: The cooked beans and the cooked vegetables were date marked. The rest of the food in the ziplock bags was discarded.//
    Official report · Item 6-2 ↗
    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.

Inspection history 1

Official history ↗
  1. This report
    83/100B
    Reading

Sources

01 / Primary source Official inspection & findings

Gwinnett County · Oct 2, 2026

02 / Same facility Official inspection history

Available records for this official facility

03 / How scoring works Georgia’s food-service rules
Record details & methodology
Authority
Gwinnett County
Inspection ID
42858BA2-79B0-4F40-919D-AC7454E6341A
Facility ID
22C3BA24-9EF9-4453-A6F3-818E2555649F
Record captured
Venue address source
Official listing ·

Scores 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.

Georgia’s grading scale
A
90–100
B
80–89
C
70–79
U
0–69
Georgia food-service rules ↗

Checked