CHILISPOT received a B, scoring 83 out of 100, in a Gwinnett County food-service inspection on Sep 15, 2026. The official report lists four findings. [1]
The report states: “Cooked veggies, pork fat, and pork cold holding on the top shelf of prep top cooler with temperatures greater than 41 deg F or below.” [2]
The report states: “Tofu skin, glass noodles, butter, cut cabbage, soybean on time control without start and discard labels.” [3]
The report states: “Various food ingredients (oils, sauces, MSG, salt, sugar, corn starch) stored in working containers not labeled with their common food name.” [4]
Showing 4 of 4 findings
Cooked veggies, pork fat, and pork cold holding on the top shelf of prep top cooler with temperatures greater than 41 deg F or below. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC elected to discard the products on the top shelf.
Code .04(6)(f)
Cooked veggies, pork fat, and pork cold holding on the top shelf of prep top cooler with temperatures greater than 41 deg F or below. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC elected to discard the products on the top shelf.Official report · Item 6-1A ↗
Tofu skin, glass noodles, butter, cut cabbage, soybean on time control without start and discard labels. 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…
Code .04(6)(i)
Tofu skin, glass noodles, butter, cut cabbage, soybean on time control without start and discard labels. 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: PIC added labels to foods on time control. //SECOND CONSECUTIVE ROUTINE VIOLATION//Official report · Item 6-1D ↗
Various food ingredients (oils, sauces, MSG, salt, sugar, corn starch) stored in working containers not labeled with their common food name. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: PIC added appropriate labels to working containers.
Code .04(4)(d)
Various food ingredients (oils, sauces, MSG, salt, sugar, corn starch) stored in working containers not labeled with their common food name. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: PIC added appropriate labels to working containers.Official report · Item 10D ↗
Rear door propped open Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; (C) 2) closed, tight-fitting windows; (C) and 3) solid self-closing, tight-fitting doors. (C) Corrective Actions: PIC closed rear door.
Code .07(2)(m)
Rear door propped open Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; (C) 2) closed, tight-fitting windows; (C) and 3) solid self-closing, tight-fitting doors. (C) Corrective Actions: PIC closed rear door.Official report · Item 18 ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Sep 15, 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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