WHO'S GOT SOUL SOUTHERN GRILL receives B in Gwinnett County health inspection

1. 01

   Cold holding

   Item 6-1A ↗

   Container of raw shrimp and buttermilk stored cold holding in prep top cooler with temperatures greater than 41 deg F. See temperature observations. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC discarded TCS (time/temperature control for safety) foods. //SECOND CONSECUTIVE ROUTINE VIOLATION//

   Inspector’s full note +

   Code .04(6)(f)

   Container of raw shrimp and buttermilk stored cold holding in prep top cooler with temperatures greater than 41 deg F. See temperature observations. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC discarded TCS (time/temperature control for safety) foods. //SECOND CONSECUTIVE ROUTINE VIOLATION//

   Official report · Item 6-1A ↗
   No correction or repeat marker recorded.
2. 02

   Food labeling and containers

   Item 10D ↗

   Labels missing from individual bottles of lemonade and fruit punch. Ensure labels are present on bottles by 9/21/26. 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)

   Labels missing from individual bottles of lemonade and fruit punch. Ensure labels are present on bottles by 9/21/26. 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)

   Official report · Item 10D ↗
   No correction or repeat marker recorded.
3. 03

   Equipment design and condition

   Item 15A ↗

   Prep top cooler mentioned above unable to cold hold at 41 deg F or below. Do not use unit to cold hold TCS foods until repaired. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

   Inspector’s full note +

   Code .05(6)(a)

   Prep top cooler mentioned above unable to cold hold at 41 deg F or below. Do not use unit to cold hold TCS foods until repaired. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

   Official report · Item 15A ↗
   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.