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98 K FRIED CHICKEN scores 72; inspectors cite handwashing issues

Inspected

3473 Old Norcross Rd Suite 208 Duluth, GA 30096

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98 K FRIED CHICKEN received a C, scoring 72 out of 100, in a Gwinnett County food-service inspection on Sep 4, 2026. The official report lists ten findings. [1]

Inspection score

72/100Grade COfficial inspection

Inspection summary

The inspector observed plastic pitcher and lid located in handwashing sink in front drink prep area.// A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. [2]

The inspector also observed green and brown residue on interior surfaces of ice machine.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. [3]

A separate finding described beef patties, cheese slices, and cut lettuce cold holding above 41F.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. [4]

What inspectors found

Read the official report

Showing 10 of 10 findings

  1. Handwashing

    Item 2-2D
    Observed plastic pitcher and lid located in handwashing sink in front drink prep area.// A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Items were removed and placed at three compartment sink to be washed, rinsed, and sanitized.//
    Inspector’s full note

    Code .06(2)(o)

    Observed plastic pitcher and lid located in handwashing sink in front drink prep area.// A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Items were removed and placed at three compartment sink to be washed, rinsed, and sanitized.//
    Official report · Item 2-2D ↗
    No correction or repeat marker recorded.

  2. Food-contact surface sanitation

    Item 4-2B
    Observed green and brown residue on interior surfaces of ice machine.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)
    Inspector’s full note

    Code .05(7)(a)1

    Observed green and brown residue on interior surfaces of ice machine.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)
    Official report · Item 4-2B ↗
    No correction or repeat marker recorded.

  3. Cold holding

    Item 6-1A
    Observed beef patties, cheese slices, and cut lettuce cold holding above 41F.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food was discarded.//
    Inspector’s full note

    Code .04(6)(f)

    Observed beef patties, cheese slices, and cut lettuce cold holding above 41F.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food was discarded.//
    Official report · Item 6-1A ↗
    No correction or repeat marker recorded.

  4. Hot holding temperatures

    Item 6-1B
    Observed several pieces of chicken hot holding below 135F.// Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Food was discarded.//
    Inspector’s full note

    Code .04(6)(f)

    Observed several pieces of chicken hot holding below 135F.// Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Food was discarded.//
    Official report · Item 6-1B ↗
    No correction or repeat marker recorded.

  5. Time as a public health control

    Item 6-1D
    Observed water for soaking/brining raw chicken intended to be on time control with no label to indicate when the time control period starts or ends. Person in charge could not provide written procedures for time control. ***SECOND CONSECUTIVE VIOLATION***// 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…
    Inspector’s full note

    Code .04(6)(i)

    Observed water for soaking/brining raw chicken intended to be on time control with no label to indicate when the time control period starts or ends. Person in charge could not provide written procedures for time control. ***SECOND CONSECUTIVE VIOLATION***// 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: Water was discarded. Written procedures were provided to person in charge.//
    Official report · Item 6-1D ↗
    No correction or repeat marker recorded.

  6. Wiping cloth use and storage

    Item 12C
    Observed several wet wiping cloths stored in a solution with no detectable sanitizer.// Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Wiping cloths were removed. A chlorine solution was made to 50-100ppm.//
    Inspector’s full note

    Code .04(4)(m)

    Observed several wet wiping cloths stored in a solution with no detectable sanitizer.// Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Wiping cloths were removed. A chlorine solution was made to 50-100ppm.//
    Official report · Item 12C ↗
    No correction or repeat marker recorded.

  7. Required permits and notices

    Item 13A
    Observed the most recent inspection report is not posted. An old report from 10/29/2025 is posted.// The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Remove old inspection report. Post today's inspection report in public view.//
    Inspector’s full note

    Code .02(1)(d)

    Observed the most recent inspection report is not posted. An old report from 10/29/2025 is posted.// The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Remove old inspection report. Post today's inspection report in public view.//
    Official report · Item 13A ↗
    No correction or repeat marker recorded.

  8. Utensil storage

    Item 14A
    Observed scoops in ice, thai tea powder, and taro powder stored between uses with their handles in direct contact with the food.// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a…
    Inspector’s full note

    Code .04(4)(k)

    Observed scoops in ice, thai tea powder, and taro powder stored between uses with their handles in direct contact with the food.// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Scoops were adjusted so handles are not in contact with food.//
    Official report · Item 14A ↗
    No correction or repeat marker recorded.

  9. Equipment design and condition

    Item 15A
    Observed raisins stored in a container with a plastic lid that has been cut to create a hole for dispensing. ***SECOND CONSECUTIVE VIOLATION***// Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: (P) safe (P), durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and…
    Inspector’s full note

    Code .05(1)(a)

    Observed raisins stored in a container with a plastic lid that has been cut to create a hole for dispensing. ***SECOND CONSECUTIVE VIOLATION***// Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: (P) safe (P), durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. (C) Corrective Actions: A new, fully intact lid was placed on the container.//
    Official report · Item 15A ↗
    No correction or repeat marker recorded.

  10. Plumbing and drainage

    Item 16B
    Observed pipe underneath handwashing sink in front beverage prep area is leaking.// A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)
    Inspector’s full note

    Code .06(2)(r)

    Observed pipe underneath handwashing sink in front beverage prep area is leaking.// A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)
    Official report · Item 16B ↗
    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
    72/100C
    Reading

Sources

01 / Primary source Official inspection & findings

Gwinnett County · Sep 4, 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
97F613DF-F5C6-4E07-B766-CF7C4813F028
Facility ID
C1800239-A865-4D7D-8ADD-BBA26F87DA22
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