DONUT WORRY receives C in Gwinnett County health inspection

1. 01

   Food separation and protection

   Item 4-1A ↗

   (vi)(vii)(viii)Observed a package of sausage sitting on top of a bucket of m&m's in the walk in cooler.// Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially…

   Inspector’s full note +

   Code .04(4)(c)1(i)(ii)(iii)(v)

   (vi)(vii)(viii)Observed a package of sausage sitting on top of a bucket of m&m's in the walk in cooler.// Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Sausage was removed and placed in the freezer.//

   Official report · Item 4-1A ↗
   No correction or repeat marker recorded.
2. 02

   Time as a public health control

   Item 6-1D ↗

   Observed melted butter with the intent of being kept at room temperature on time control with no start and discard time. 2.Observed no written time control procedures for the melted butter or cooked koulache. ***SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION***// 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…

   Inspector’s full note +

   Code .04(6)(i)

   Observed melted butter with the intent of being kept at room temperature on time control with no start and discard time. 2.Observed no written time control procedures for the melted butter or cooked koulache. ***SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION***// 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: 1. The start and discard times were added to the butter. 2.Time control procedures were provided.//

   Official report · Item 6-1D ↗
   No correction or repeat marker recorded.
3. 03

   Food labeling and containers

   Item 10D ↗

   Observed icings (white, strawberry) and a plastic spray bottle containing water without a label of it's common name.// Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement; (C) (ii) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial color or flavors and chemical preservatives, if contained in the food; (C) (iii) An accurate declaration of the net quantity of contents; (C) (iv) The name and place of business of the manufacturer, packer, or distributor; (C) and (v) The name of the food source…

   Inspector’s full note +

   Code .04(7)(c)

   Observed icings (white, strawberry) and a plastic spray bottle containing water without a label of it's common name.// Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement; (C) (ii) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial color or flavors and chemical preservatives, if contained in the food; (C) (iii) An accurate declaration of the net quantity of contents; (C) (iv) The name and place of business of the manufacturer, packer, or distributor; (C) and (v) The name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient. (Pf) (vi) Except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(Q)(3) - (5), nutrition labeling as specified in 21 CFR 101 - Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling. (C) (vii) For any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. (C) Corrective Actions: Labels were made.//

   Official report · Item 10D ↗
   No correction or repeat marker recorded.
4. 04

   Required permits and notices

   Item 13A ↗

   Observed an inspection report not visibly posted for public view in the drive thru window.// Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. (C)

   Inspector’s full note +

   Code .02(1)(d)

   Observed an inspection report not visibly posted for public view in the drive thru window.// Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. (C)

   Official report · Item 13A ↗
   No correction or repeat marker recorded.
5. 05

   Required permits and notices

   Item 13A ↗

   Observed the previous inspection report from 10.2.2026 not posted in public view. 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)

   Inspector’s full note +

   Code .02(1)(d)

   Observed the previous inspection report from 10.2.2026 not posted in public view. 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)

   Official report · Item 13A ↗
   No correction or repeat marker recorded.
6. 06

   Single-use article storage and use

   Item 14C ↗

   Observed multiple containers being reused to be filled with food items throughout the facility (ex; m&m's in white icing bucket).// Single-service and single-use articles may not be reused. (C)

   Inspector’s full note +

   Code .05(6)(r)

   Observed multiple containers being reused to be filled with food items throughout the facility (ex; m&m's in white icing bucket).// Single-service and single-use articles may not be reused. (C)

   Official report · Item 14C ↗
   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.