MAI BAKERY GREAT WALL SUPERMARKET received a B, scoring 83 out of 100, in a Gwinnett County food-service inspection on Oct 1, 2026. The official report lists four findings. [1]
The inspector observed ice machine with mold like build up inside ice bin. [2]
The report states: “Upon arrival to facility observed employee swapping time signs from 9-1 to 1-5 at approximately 12:40 without discarding or changing any food products.” [3]
A separate finding described single use foil pie pans used to make egg custard being reused multiple times for multiple batches and washed, rinsed and sanitized in between. [4]
Showing 4 of 4 findings
Observed ice machine with mold like build up inside ice bin. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)
Code .05(7)(a)1
Observed ice machine with mold like build up inside ice bin. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)Official report · Item 4-2B ↗
Upon arrival to facility observed employee swapping time signs from 9-1 to 1-5 at approximately 12:40 without discarding or changing any food products. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked…
Code .04(6)(i)
Upon arrival to facility observed employee swapping time signs from 9-1 to 1-5 at approximately 12:40 without discarding or changing any food products. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: All time control items previously on time control before swapping signs discarded. New items labeled with correct time of 12;15 (time products were made).Official report · Item 6-1D ↗
Observed single use foil pie pans used to make egg custard being reused multiple times for multiple batches and washed, rinsed and sanitized in between. Single-service and single-use articles may not be reused. (C) Corrective Actions: All foil pie pans previously used discarded.
Code .05(6)(r)
Observed single use foil pie pans used to make egg custard being reused multiple times for multiple batches and washed, rinsed and sanitized in between. Single-service and single-use articles may not be reused. (C) Corrective Actions: All foil pie pans previously used discarded.Official report · Item 14C ↗
Observed multiple clean food storage containers on clean equipment shelving unit above three compartment sink with old stickers and sticker residue remaining on them. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C)
Code .05(7)(a)2,3
Observed multiple clean food storage containers on clean equipment shelving unit above three compartment sink with old stickers and sticker residue remaining on them. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. (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 · Oct 1, 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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