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COURTYARD ATLANTA NE DULUTH SUGARLOAF scored 62; newer inspection records 95

Inspected

1948 Satellite Blvd Duluth, GA 30097

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COURTYARD ATLANTA NE DULUTH SUGARLOAF received a U, scoring 62 out of 100, in a Gwinnett County food-service inspection on Sep 28, 2026. The official report lists 11 findings. [1]

Inspection score

62/100Grade UOfficial inspection

Inspection summary

The report states: “Several violations of risk factors due to lack of active managerial control.” [2]

The report states: “PIC could not demonstrate in a verifiable manner of their employee's responsibility to report to the person in charge information about their health and activities.” [3]

A separate finding described two boxes of uncut tomatoes that each contained tomatoes with large, brown, soft spots. [4]

A newer inspection in our records, dated Oct 8, 2026, lists 95 out of 100, grade A. The findings above belong to the Sep 28, 2026 inspection. [5]

What inspectors found

Read the official report

Showing 11 of 11 findings

  1. Person in charge

    Item 1-2A
    Several violations of risk factors due to lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf) Corrective Actions: Discussed with the PIC how to ensure compliance with the food code through demonstrating active managerial control.
    Inspector’s full note

    Code .03(2)(a)-(n),(p)

    Several violations of risk factors due to lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf) Corrective Actions: Discussed with the PIC how to ensure compliance with the food code through demonstrating active managerial control.
    Official report · Item 1-2A ↗
    No correction or repeat marker recorded.

  2. Employee health reporting

    Item 2-2A
    PIC could not demonstrate in a verifiable manner of their employee's responsibility to report to the person in charge information about their health and activities. 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: Employees signed employee health and reporting agreements.
    Inspector’s full note

    Code .03(2)(o)

    PIC could not demonstrate in a verifiable manner of their employee's responsibility to report to the person in charge information about their health and activities. 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: Employees signed employee health and reporting agreements.
    Official report · Item 2-2A ↗
    No correction or repeat marker recorded.

  3. Food condition

    Item 3-1C
    Observed two boxes of uncut tomatoes that each contained tomatoes with large, brown, soft spots. Observed a package of cut celery with severe browning of the celery. Observed two packages of kale that were wilted with a watery/slimy texture. Observed a package of opened sliced cheddar that contained green, mold like spots. Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: Foods were discarded.
    Inspector’s full note

    Code .04(1)

    Observed two boxes of uncut tomatoes that each contained tomatoes with large, brown, soft spots. Observed a package of cut celery with severe browning of the celery. Observed two packages of kale that were wilted with a watery/slimy texture. Observed a package of opened sliced cheddar that contained green, mold like spots. Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: Foods were discarded.
    Official report · Item 3-1C ↗
    No correction or repeat marker recorded.

  4. Cold holding

    Item 6-1A
    Observed several foods in a walk-in cooler (see temperature log) that were cold holding above 41F. Observed individual servings of butter that were sitting at out at room temperature from a previous day. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods discarded.
    Inspector’s full note

    Code .04(6)(f)

    Observed several foods in a walk-in cooler (see temperature log) that were cold holding above 41F. Observed individual servings of butter that were sitting at out at room temperature from a previous day. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods discarded.
    Official report · Item 6-1A ↗
    No correction or repeat marker recorded.

  5. Date marking and disposition

    Item 6-2
    Observed multiple opened or prepared foods (sliced melon, sausage, milk) from greater than 24 hours prior that were not date marked. A food that requires datemarking shall be discarded if it is in a container or package that does not bear a date or day. (P) Corrective Actions: Foods discarded.
    Inspector’s full note

    Code .04(6)(h)

    Observed multiple opened or prepared foods (sliced melon, sausage, milk) from greater than 24 hours prior that were not date marked. A food that requires datemarking shall be discarded if it is in a container or package that does not bear a date or day. (P) Corrective Actions: Foods discarded.
    Official report · Item 6-2 ↗
    No correction or repeat marker recorded.

  6. Date marking and disposition

    Item 6-2
    Observed several foods (burger patties, sausage patties, boiled eggs, mozzarella cheese, deli wraps, deli sandwich) that were marked with a prep date of 8 days prior. A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P) Corrective Actions: Foods discarded.
    Inspector’s full note

    Code .04(6)(g)

    Observed several foods (burger patties, sausage patties, boiled eggs, mozzarella cheese, deli wraps, deli sandwich) that were marked with a prep date of 8 days prior. A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P) Corrective Actions: Foods discarded.
    Official report · Item 6-2 ↗
    No correction or repeat marker recorded.

  7. Food labeling and containers

    Item 10D
    Observed ricotta cheese with an expiration date of July 26, 2026. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as "keep refrigerated" and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer's expiration date or the sell-by date. (P) Corrective Actions: Cheese discarded.
    Inspector’s full note

    Code .04(8)(b)

    Observed ricotta cheese with an expiration date of July 26, 2026. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as "keep refrigerated" and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer's expiration date or the sell-by date. (P) Corrective Actions: Cheese discarded.
    Official report · Item 10D ↗
    No correction or repeat marker recorded.

  8. Thermometers

    Item 11D
    Observed that the facility did not have a thermometer that can be used to measure thin foods. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. (Pf) Corrective Actions: Correct by 10/8/26.
    Inspector’s full note

    Code .05(3)(g)

    Observed that the facility did not have a thermometer that can be used to measure thin foods. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. (Pf) Corrective Actions: Correct by 10/8/26.
    Official report · Item 11D ↗
    No correction or repeat marker recorded.

  9. Required permits and notices

    Item 13A
    Observed that the handwashing sink in the bistro did not have a handwashing sign. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. (C) Corrective Actions: Sign posted.
    Inspector’s full note

    Code .07(3)(d)

    Observed that the handwashing sink in the bistro did not have a handwashing sign. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. (C) Corrective Actions: Sign posted.
    Official report · Item 13A ↗
    No correction or repeat marker recorded.

  10. Equipment design and condition

    Item 15A
    Observed that the walk-in cooler was not able to cool foods to 41F or below. Ambient temperature inside the cooler was 47.1F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C) Corrective Actions: Correct by 10/8/26/
    Inspector’s full note

    Code .05(6)(a)

    Observed that the walk-in cooler was not able to cool foods to 41F or below. Ambient temperature inside the cooler was 47.1F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C) Corrective Actions: Correct by 10/8/26/
    Official report · Item 15A ↗
    No correction or repeat marker recorded.

  11. Equipment cleanliness

    Item 15C
    There was a build-up of a white substance on the shelving on the left side of the walk-in cooler. The shelving of the right side of the cooler was not smooth and appeared to have an accumulation of rust. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C) Corrective Actions: Correct by 10/8/26.
    Inspector’s full note

    Code .05(7)(a)2,3

    There was a build-up of a white substance on the shelving on the left side of the walk-in cooler. The shelving of the right side of the cooler was not smooth and appeared to have an accumulation of rust. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C) Corrective Actions: Correct by 10/8/26.
    Official report · Item 15C ↗
    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 2

Official history ↗
  1. Newer record
    95/100A
    Report
  2. This report
    62/100U
    Reading

Sources

01 / Primary source Official inspection & findings

Gwinnett County · Sep 28, 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
85F4DED9-2241-49CF-BD39-BB384C73A7FF
Facility ID
0238C6F4-CCCC-4C47-9D81-E431D979786F
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 ↗

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