Inspection summary
Inspection purpose: Routine
The inspector observed an employee picking up handfuls of arugula with their bare hands. [2]
The report states: “Right side pastry cooler in the front of the facility ambient air temperature 44F.” [3]
CHIACAKES scores 90; inspectors cite bare-hand food contact
CHIACAKES received an A, scoring 90 out of 100, in a Gwinnett County food-service inspection on Nov 6, 2026. The official report lists two findings. [1]
Inspection score
90/100Grade AOfficial inspectionWhat inspectors found
Showing 2 of 2 findings
Bare-hand contact with food
Item 2-1CObserved employee picking up handfuls of arugula with their bare hands. // Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready- to-eat form. (Pf) Corrective Actions: Arugula was discarded and employee doned gloves to continue their preparation. //
Inspector’s full note
Code .04(4)(a)1,2,3
Observed employee picking up handfuls of arugula with their bare hands. // Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready- to-eat form. (Pf) Corrective Actions: Arugula was discarded and employee doned gloves to continue their preparation. //
Official report · Item 2-1C ↗No correction or repeat marker recorded.Equipment design and condition
Item 15ARight side pastry cooler in the front of the facility ambient air temperature 44F. // Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C) Corrective Actions: Cooler must be at adequate ambient air temperature to ensure temperture sensitive food items are 41F or below. //
Inspector’s full note
Code .05(6)(a)
Right side pastry cooler in the front of the facility ambient air temperature 44F. // Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C) Corrective Actions: Cooler must be at adequate ambient air temperature to ensure temperture sensitive food items are 41F or below. //
Official report · Item 15A ↗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.
Inspection history 1
Official history ↗- This report90/100AReading
Sources
01 / Primary source ↗Official inspection & findings
Gwinnett County · Nov 6, 2026
02 / Same facility ↗Official inspection historyAvailable records for this official facility
03 / How scoring works ↗Georgia’s food-service rulesRecord details & methodology
- Authority
- Gwinnett County
- Inspection ID
- 2C3FC446-EE94-44A7-B40B-C277739C9186
- Facility ID
- A4BE0CA7-D05A-4B8A-AD49-263AEE0FFE27
- Record captured
- Venue address source
- Official listing ·
Scores 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.
Georgia’s grading scale
- A
- 90–100
- B
- 80–89
- C
- 70–79
- U
- 0–69
Checked