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TEXCOCO RESTAURANT receives B in Gwinnett County health inspection

Inspected

5316 Buford Hwy Suite 102-104 Norcross, GA 30071

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TEXCOCO RESTAURANT received a B, scoring 85 out of 100, in a Gwinnett County food-service inspection on Sep 3, 2026. The official report lists three findings. [1]

Inspection score

85/100Grade BOfficial inspection

Inspection summary

The report states: “Person in charge was not aware of all diseases that are required to be reported to the person in charge and the health authority.// Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food.” [2]

The inspector also observed handwashing sink next to 3 compartment sink with no soap provided.// Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. [3]

A separate finding described cheeses, sour cream, and beef cold holding above 41F. [4]

What inspectors found

Read the official report

Showing 3 of 3 findings

  1. Employee health reporting

    Item 2-2A
    Person in charge was not aware of all diseases that are required to be reported to the person in charge and the health authority.// Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: Person in charge was educated on these diseases during inspection.//
    Inspector’s full note

    Code .03(1)(c)2,3,17

    Person in charge was not aware of all diseases that are required to be reported to the person in charge and the health authority.// Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: Person in charge was educated on these diseases during inspection.//
    Official report · Item 2-2A ↗
    No correction or repeat marker recorded.

  2. Handwashing

    Item 2-2D
    Observed handwashing sink next to 3 compartment sink with no soap provided.// Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Soap dispenser was filled during inspection.//
    Inspector’s full note

    Code .07(3)(a)

    Observed handwashing sink next to 3 compartment sink with no soap provided.// Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Soap dispenser was filled during inspection.//
    Official report · Item 2-2D ↗
    No correction or repeat marker recorded.

  3. Cold holding

    Item 6-1A
    Observed cheeses, sour cream, and beef cold holding above 41F. ***SECOND CONSECUTIVE VIOLATION***// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food cold holding improperly for more than 4 hours were discarded. Foods cold holding improperly for less than 4 hours were allowed to cool down.//
    Inspector’s full note

    Code .04(6)(f)

    Observed cheeses, sour cream, and beef cold holding above 41F. ***SECOND CONSECUTIVE VIOLATION***// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food cold holding improperly for more than 4 hours were discarded. Foods cold holding improperly for less than 4 hours were allowed to cool down.//
    Official report · Item 6-1A ↗
    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
    85/100B
    Reading

Sources

01 / Primary source Official inspection & findings

Gwinnett County · Sep 3, 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
4E0DBD5B-B71C-4907-A6D1-36029AF1A36B
Facility ID
9F232D02-5055-4DB0-BE25-A2E1B311DF5D
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