STAGE receives B in Gwinnett County health inspection

1. 01

   Employee health reporting

   Item 2-2A ↗

   Person in charge was not able to demonstrate knowledge of all reportable symptoms or any reportable illnesses.// Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: Person in charge was educated on reportable symptoms and illnesses and guided to an employee health…

   Inspector’s full note +

   Code .03(1)(c)2,3,17

   Person in charge was not able to demonstrate knowledge of all reportable symptoms or any reportable illnesses.// Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: Person in charge was educated on reportable symptoms and illnesses and guided to an employee health information poster in the facility.//

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

   Employee health reporting

   Item 2-2A ↗

   Person in charge could not demonstrate in a verifiable manner that two selected employees have been informed of their responsibilities to report certain symptoms and illnesses.// 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: The two employees signed health agreements during inspection. Ensure all employees have signed a health agreement or similar by 10/9/2026.//

   Inspector’s full note +

   Code .03(2)(o)

   Person in charge could not demonstrate in a verifiable manner that two selected employees have been informed of their responsibilities to report certain symptoms and illnesses.// 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: The two employees signed health agreements during inspection. Ensure all employees have signed a health agreement or similar by 10/9/2026.//

   Official report · Item 2-2A ↗
   No correction or repeat marker recorded.
3. 03

   Eating, drinking and tobacco use

   Item 2-2B ↗

   &2Observed employee in back prep area drink from a foam cup by removing the lid and drinking directly from it with no straw. Observed evidence of several other employees drinking from unapproved containers in prep areas (two foam cups with no straws on rolling cart next to bread, a foam cup with no lid next to plates in sushi prep area, an open plastic water bottle in bottom of prep cooler).// Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the…

   Inspector’s full note +

   Code .03(5)(k)1

   &2Observed employee in back prep area drink from a foam cup by removing the lid and drinking directly from it with no straw. Observed evidence of several other employees drinking from unapproved containers in prep areas (two foam cups with no straws on rolling cart next to bread, a foam cup with no lid next to plates in sushi prep area, an open plastic water bottle in bottom of prep cooler).// Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Coached employee on approved drinking practices in kitchen. Other drinks were removed from kitchen.//

   Official report · Item 2-2B ↗
   No correction or repeat marker recorded.
4. 04

   Handwashing

   Item 2-2D ↗

   Observed handwashing sink in warewashing area blocked by receptacles for dirty linens. Observed handwashing sink at bar with a metal strainer and cup in it, being used as a dump sink.// 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: Dirty linens were moved. Strainer and cup were removed from sink.//

   Inspector’s full note +

   Code .06(2)(o)

   Observed handwashing sink in warewashing area blocked by receptacles for dirty linens. Observed handwashing sink at bar with a metal strainer and cup in it, being used as a dump sink.// 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: Dirty linens were moved. Strainer and cup were removed from sink.//

   Official report · Item 2-2D ↗
   No correction or repeat marker recorded.
5. 05

   Handwashing

   Item 2-2D ↗

   Observed no soap provided at bar handwashing sink.// Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Soap was provided during inspection.//

   Inspector’s full note +

   Code .07(3)(a)

   Observed no soap provided at bar handwashing sink.// Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Soap was provided during inspection.//

   Official report · Item 2-2D ↗
   No correction or repeat marker recorded.
6. 06

   Cooling time and temperature

   Item 6-1C ↗

   Observed several time/temperature control for safety foods that were prepared last night and had not cooled to 41F within 6 hours (see temperature log).// Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded.//

   Inspector’s full note +

   Code .04(6)(d)

   Observed several time/temperature control for safety foods that were prepared last night and had not cooled to 41F within 6 hours (see temperature log).// Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded.//

   Official report · Item 6-1C ↗
   No correction or repeat marker recorded.
7. 07

   Time as a public health control

   Item 6-1D ↗

   Observed sushi rice intended to be held under time control with no label to indicate when the time control period started or ended.// 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,…

   Inspector’s full note +

   Code .04(6)(i)

   Observed sushi rice intended to be held under time control with no label to indicate when the time control period started or ended.// 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: Rice was discarded.//

   Official report · Item 6-1D ↗
   No correction or repeat marker recorded.
8. 08

   Cooling methods and equipment

   Item 11A ↗

   Observed pico de gallo and several time/temperature control for safety sauces cooling in large plastic containers with tight-fitting lids stored closely together in walk-in cooler.// Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Advised person in charge on improved cooling methods…

   Inspector’s full note +

   Code .04(6)(e)

   Observed pico de gallo and several time/temperature control for safety sauces cooling in large plastic containers with tight-fitting lids stored closely together in walk-in cooler.// Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Advised person in charge on improved cooling methods such as using ice baths, leaving food loosely covered, using smaller containers, and using metal containers.//

   Official report · Item 11A ↗
   No correction or repeat marker recorded.
9. 09

   Equipment design and condition

   Item 15A ↗

   Observed ice accumulation on pipe connected to condenser in walk-in freezer.// 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)

   Observed ice accumulation on pipe connected to condenser in walk-in freezer.// 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.
10. 10

    Warewashing facilities and test strips

    Item 15B ↗

    Person in charge could not provide a method for measuring the utensil surface temperature in the high-temperature sanitizing warewashing machine.// In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. (Pf)

    Inspector’s full note +

    Code .05(3)(h),(i)

    Person in charge could not provide a method for measuring the utensil surface temperature in the high-temperature sanitizing warewashing machine.// 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 ↗
    No correction or repeat marker recorded.
11. 11

    Warewashing facilities and test strips

    Item 15B ↗

    Person in charge could not provide adequate test strips for quat or chlorine sanitizer. Both test strips provided are past their expiration date.// A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

    Inspector’s full note +

    Code .05(3)(h),(i)

    Person in charge could not provide adequate test strips for quat or chlorine sanitizer. Both test strips provided are past their expiration date.// A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

    Official report · Item 15B ↗
    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.