Metro Atlanta News
NATURE VILLAGE RESTAURANT received an A, scoring 91 out of 100, in a Gwinnett County food-service inspection on Nov 6, 2026. The official report lists five findings. [1]
Inspection purpose: Routine
The report states: “&2Observed PIC (Person in Charge) drinking out of an unapproved container in the kitchen prep area.” [2]
The inspector also observed an employee actively sanitizing dishes with the dish machine at too low of a chlorine concentration. [3]
A separate finding described dish machine unable to sanitize dishes with an appropriate concentration of chlorine sanitizer. [4]
Showing 5 of 5 findings
&2Observed PIC (Person in Charge) drinking out of an unapproved container in the kitchen prep area. 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: PIC moved the drink to the designated employee storage area and washed their hands.
Code .03(5)(k)1
&2Observed PIC (Person in Charge) drinking out of an unapproved container in the kitchen prep area. 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: PIC moved the drink to the designated employee storage area and washed their hands.Official report · Item 2-2B ↗
Observed employee actively sanitizing dishes with the dish machine at 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: Employee manually resanitized dishes in the warewashing sink.
Code .05(6)(n)
Observed employee actively sanitizing dishes with the dish machine at 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: Employee manually resanitized dishes in the warewashing sink.Official report · Item 4-2B ↗
Observed dish machine unable to sanitize dishes with an appropriate concentration of chlorine sanitizer. 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 dish machine unable to sanitize dishes with an appropriate concentration of chlorine sanitizer. 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 facility without chlorine test strips. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)
Code .05(3)(h),(i)
Observed facility without chlorine test strips. 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 ↗
Observed clean dishes with sticker residue stored on the dish storage rack. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C) Corrective Actions: Employee removed the sticker residue and washed/sanitized the dishes.
Code .05(7)(a)2,3
Observed clean dishes with sticker residue stored on the dish storage rack. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C) Corrective Actions: Employee removed the sticker residue and washed/sanitized the dishes.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 · Nov 6, 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.
Checked
