FRIENDS BUFORD GRILL received an A, scoring 92 out of 100, in a Gwinnett County food-service inspection on Jun 15, 2026. The official report lists five findings. [1]
The inspector observed multiple food items stored uncovered in the up-right freezer on the grill line. [2]
The inspector also observed PIC actively sanitizing dishes in the dishwashing machine with too low of a chlorine concentration. [3]
A separate finding described multiple containers of sauces and seasonings removed from the original packing not labeled with the common name. [4]
Showing 5 of 5 findings
Observed multiple food items stored uncovered in the up-right freezer on the grill line. Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C) Corrective Actions: PIC (Person in Charge) put a lid on the containers of food.
Code .04(4)(c)1(iv)
Observed multiple food items stored uncovered in the up-right freezer on the grill line. Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C) Corrective Actions: PIC (Person in Charge) put a lid on the containers of food.Official report · Item 4-2A ↗
Observed PIC actively sanitizing dishes in the dishwashing machine with too low of a chlorine concentration. 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: PIC manually resanitized dishes in the three compartment sink with QUAT sanitizer.
Code .05(6)(n)
Observed PIC actively sanitizing dishes in the dishwashing machine with too low of a chlorine concentration. 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: PIC manually resanitized dishes in the three compartment sink with QUAT sanitizer.Official report · Item 4-2B ↗
Observed multiple containers of sauces and seasonings removed from the original packing not labeled with the common name. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Employee labeled the containers with the common name.
Code .04(4)(d)
Observed multiple containers of sauces and seasonings removed from the original packing not labeled with the common name. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Employee labeled the containers with the common name.Official report · Item 10D ↗
Observed dishwashing machine unable to sanitize dishes with an adequate concentration of chlorine. 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)
Observed dishwashing machine unable to sanitize dishes with an adequate concentration of chlorine. 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 ↗
Observed multiple fans in the kitchen prep area with an accumulation of dust and debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Employee washed/cleaned the fans.
Code .05(7)(a)2,3
Observed multiple fans in the kitchen prep area with an accumulation of dust and debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Employee washed/cleaned the fans.Official report · Item 15C ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Jun 15, 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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