96/100Grade A
Duluth · Health score & inspection history
RAKU
2550 Pleasant Hill Rd Building 100 Suite 112 Duluth, GA 30096
Latest available inspection
Gwinnett County87/100Grade B
What the inspector found
All 5 findings ↗5 findings recorded on Jul 31, 2026.
Inspector observationItem 4-2B ↗
Food-contact surface sanitation
Observed that the in-use dishwasher sanitizer was below the minimum concentration for chlorine sanitizer using the test strips.// A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Person in charge will use the three compartment sink for sanitizing until the dishwasher can be repaired.//
Inspector’s full note
Inspection item: Inspection item 4-2B
Code .05(6)(n)
Observed that the in-use dishwasher sanitizer was below the minimum concentration for chlorine sanitizer using the test strips.// A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Person in charge will use the three compartment sink for sanitizing until the dishwasher can be repaired.//
Official report · Item 4-2B ↗Correction status not recorded
Inspector observationItem 8-2B ↗
Toxic substance storage and use
Observed that the restaurant had boric acid along all the baseboards, under the refrigerators in the lobby and under the ice machine.// A tracking powder pesticide may not be used in a food service establishment. (P) If a nontoxic tracking powder such as talcum or flour is used, it shall not be allowed to contaminate food, equipment, utensils, linens, or single-service and single-use articles. (C) Corrective Actions: Person in charge cleaned up the boric acid that was on the floor during the inspection.//
Inspector’s full note
Inspection item: Inspection item 8-2B
Code .07(6)(n)
Observed that the restaurant had boric acid along all the baseboards, under the refrigerators in the lobby and under the ice machine.// A tracking powder pesticide may not be used in a food service establishment. (P) If a nontoxic tracking powder such as talcum or flour is used, it shall not be allowed to contaminate food, equipment, utensils, linens, or single-service and single-use articles. (C) Corrective Actions: Person in charge cleaned up the boric acid that was on the floor during the inspection.//
Official report · Item 8-2B ↗Correction status not recorded
Inspector observationItem 12C ↗
Wiping cloth use and storage
Observed wet wiping cloths stored on multiple prep tables in-between uses.// 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: The wet wiping cloths were placed in the sanitizer buckets of quat in-between uses.//
Inspector’s full note
Inspection item: Inspection item 12C
Code .04(4)(m)
Observed wet wiping cloths stored on multiple prep tables in-between uses.// 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: The wet wiping cloths were placed in the sanitizer buckets of quat in-between uses.//
Official report · Item 12C ↗Correction status not recorded
Read 2 more findings
Inspector observationItem 14A ↗
Utensil storage
Observed utensils stored in water containers that were not 135degrees or higher.// 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…
Inspector’s full note
Inspection item: Inspection item 14A
Code .04(4)(k)
Observed utensils stored in water containers that were not 135degrees or higher.// 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: The person in charge removed the utensils from the water containers and placed them in the three compartment sink for washing.//
Official report · Item 14A ↗Correction status not recorded
Inspector observationItem 17D ↗
Ventilation and lighting
Observed employee items ( neck cooler and cups) that were stored on top of employee food in the closed storage unit in the lobby.// Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. (C) Corrective Actions: The closed storage unit was rearranged so that all employee personal items were stored on the bottom shelf away from any customer food.//
Inspector’s full note
Inspection item: Inspection item 17D
Code .07(4)(b)
Observed employee items ( neck cooler and cups) that were stored on top of employee food in the closed storage unit in the lobby.// Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. (C) Corrective Actions: The closed storage unit was rearranged so that all employee personal items were stored on the bottom shelf away from any customer food.//
Official report · Item 17D ↗Correction status not recorded
Correction status comes from the dated report. Later changes may not be recorded here.
Inspection history 1
Official history ↗- Latest available87/100BReport
1 available inspection report. History may be incomplete.
About this location record
This page follows facility 4C4EC178-7476-4AEE-B679-F072B90DC16E within Gwinnett County. Names and addresses remain as recorded at each inspection. Different official facility IDs remain separate. Intervening inspections may be missing.
Recorded address: Official inspection listing ↗ ·