12 LUNAR received a B, scoring 84 out of 100, in a Gwinnett County food-service inspection on Sep 22, 2026. The official report lists four findings. [1]
The report states: “Person in charge could not locate the signed employee health policy agreements.” [2]
The report states: “Multiple time/temperature control for safety (TCS) foods cold holding greater than 41F for less than 4 hours (see temperature log).” [3]
The report states: “Multiple TCS foods stored on a 4 hour time control and not marked with a start or discard time (cut tomatoes, 2 containers of cooked pepper sauce, chive sauce, tomato sauce, soy bean sauce).” [4]
Showing 4 of 4 findings
Person in charge could not locate the signed employee health policy agreements. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Employee health policy agreement provided.
Code .03(2)(o)
Person in charge could not locate the signed employee health policy agreements. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Employee health policy agreement provided.Official report · Item 2-2A ↗
Multiple time/temperature control for safety (TCS) foods cold holding greater than 41F for less than 4 hours (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were moved to the walk in cooler.
Code .04(6)(f)
Multiple time/temperature control for safety (TCS) foods cold holding greater than 41F for less than 4 hours (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were moved to the walk in cooler.Official report · Item 6-1A ↗
Multiple TCS foods stored on a 4 hour time control and not marked with a start or discard time (cut tomatoes, 2 containers of cooked pepper sauce, chive sauce, tomato sauce, soy bean sauce). Per person in charge, foods had been on time control for more than 4 hours. 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…
Code .04(6)(i)
Multiple TCS foods stored on a 4 hour time control and not marked with a start or discard time (cut tomatoes, 2 containers of cooked pepper sauce, chive sauce, tomato sauce, soy bean sauce). Per person in charge, foods had been on time control for more than 4 hours. 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: Foods discardedOfficial report · Item 6-1D ↗
Facility does not have an allergen notice posted indicating the major food allergens used within the restaurant. 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C)
Code .04(7)(d)
Facility does not have an allergen notice posted indicating the major food allergens used within the restaurant. 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C)Official report · Item 10D ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Sep 22, 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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