CAPTAIN D'S NORCROSS received an A, scoring 91 out of 100, in a Gwinnett County food-service inspection on Sep 18, 2026. The official report lists four findings. [1]
The inspector observed the Ice machine in the kitchen with a buildup of a mold-like substance where the ice is dispensed. [2]
The inspector also observed a scoop used for food stored in water held below 135°F (57°C). [3]
The report states: “1,2,4Observed metal pans stored as clean, stacked wet in the warewashing area.” [4]
Showing 4 of 4 findings
Observed the Ice machine in the kitchen with a buildup of a mold-like substance where the ice is dispensed. ***THIRD CONSECUTIVE VIOLATION ON A ROUTINE*** Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: The ice was discarded, and the machine was cleaned and sanitized.
Code .05(7)(a)1
Observed the Ice machine in the kitchen with a buildup of a mold-like substance where the ice is dispensed. ***THIRD CONSECUTIVE VIOLATION ON A ROUTINE*** Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: The ice was discarded, and the machine was cleaned and sanitized.Official report · Item 4-2B ↗
Observed a scoop used for food stored in water held below 135°F (57°C). 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…
Code .04(4)(k)
Observed a scoop used for food stored in water held below 135°F (57°C). 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 water was discarded, and a clean, dry scoop was used instead.Official report · Item 14A ↗
1,2,4Observed metal pans stored as clean, stacked wet in the warewashing area. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: The metal pans were seperated and stored in a self-drying position.
Code .05(10)(e)
1,2,4Observed metal pans stored as clean, stacked wet in the warewashing area. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: The metal pans were seperated and stored in a self-drying position.Official report · Item 14B ↗
Observed cardboard being used as a mat between the fryers with a buildup of liquid and grease and a strong smell. Mats and duckboards shall be designed to be removable and easily cleanable. (C) Corrective Actions: The cardboard was discarded.
Code .07(2)(e)
Observed cardboard being used as a mat between the fryers with a buildup of liquid and grease and a strong smell. Mats and duckboards shall be designed to be removable and easily cleanable. (C) Corrective Actions: The cardboard was discarded.Official report · Item 17C ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Sep 18, 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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