CHOPT CREATIVE SALAD CO received an A, scoring 90 out of 100, in a Gwinnett County food-service inspection on Sep 30, 2026. The official report lists five findings. [1]
The report states: “Time/temperature control for safety foods holding above 41°F in the black display cooler on the serving line.” [2]
The report states: “Containers of romaine lettuce were cut and placed in the cooler at 11:17 AM.” [3]
The report states: “The ambient air temperature of the black display cooler is 42°F.” [4]
Showing 5 of 5 findings
Time/temperature control for safety foods holding above 41°F in the black display cooler on the serving line. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The foods were discarded.
Code .04(6)(f)
Time/temperature control for safety foods holding above 41°F in the black display cooler on the serving line. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The foods were discarded.Official report · Item 6-1A ↗
Containers of romaine lettuce were cut and placed in the cooler at 11:17 AM. At 3:45 PM, the temperatures were 49°F and 50°F. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (P) Corrective Actions: The foods were discarded.
Code .04(6)(d)
Containers of romaine lettuce were cut and placed in the cooler at 11:17 AM. At 3:45 PM, the temperatures were 49°F and 50°F. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (P) Corrective Actions: The foods were discarded.Official report · Item 6-1C ↗
The ambient air temperature of the black display cooler is 42°F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)
Code .05(6)(a)
The ambient air temperature of the black display cooler is 42°F. 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 ↗
The thermometer used to measure utensil surface temperatures did not turn on. The backup thermometer displayed fluctuating temperatures when in use and did not provide an accurate reading of the water's surface temperature. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. (Pf)
Code .05(3)(h),(i)
The thermometer used to measure utensil surface temperatures did not turn on. The backup thermometer displayed fluctuating temperatures when in use and did not provide an accurate reading of the water's surface temperature. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. (Pf)Official report · Item 15B ↗
The rinse temperature displayed on the machine was 110°F. The data plate indicates that the required rinse temperature is 180°F. A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions; and its conveyor speed or automatic cycle times shall be maintained accurately and timed in accordance with the manufacturer's specifications. (C)
Code .05(6)(d),(e)
The rinse temperature displayed on the machine was 110°F. The data plate indicates that the required rinse temperature is 180°F. A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions; and its conveyor speed or automatic cycle times shall be maintained accurately and timed in accordance with the manufacturer's specifications. (C)Official report · Item 15B ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Sep 30, 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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