SUWANEE SOCIAL receives C in Gwinnett County health inspection

1. 01

   Required food-source records

   Item 3-1D ↗

   Observed mussels stored in the walk-in cooler without shellstock tags. The date when the last molluscan shellfish from the container is sold or served shall be recorded on the tag or label. (Pf) Corrective Actions: Educated staff and shellstock tag was stored alongside mussels.

   Inspector’s full note +

   Code .04(3)(k)

   Observed mussels stored in the walk-in cooler without shellstock tags. The date when the last molluscan shellfish from the container is sold or served shall be recorded on the tag or label. (Pf) Corrective Actions: Educated staff and shellstock tag was stored alongside mussels.

   Official report · Item 3-1D ↗
   No correction or repeat marker recorded.
2. 02

   Food separation and protection

   Item 4-1A ↗

   (vi)(vii)(viii)Observed raw eggs stored above raw vegetable mix in the prep cooler, raw shrimp stored above ready-to-eat pork in the walk-in cooler, raw salmon stored above ready-to-eat meatballs in the walk-in cooler, and unwashed apples stored above orange juice and diced cucumber. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III)…

   Inspector’s full note +

   Code .04(4)(c)1(i)(ii)(iii)(v)

   (vi)(vii)(viii)Observed raw eggs stored above raw vegetable mix in the prep cooler, raw shrimp stored above ready-to-eat pork in the walk-in cooler, raw salmon stored above ready-to-eat meatballs in the walk-in cooler, and unwashed apples stored above orange juice and diced cucumber. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Person in charge rearranged storage order to avoid cross contamination.

   Official report · Item 4-1A ↗
   No correction or repeat marker recorded.
3. 03

   Food separation and protection

   Item 4-1A ↗

   Observed cook staff crack raw eggs and pick up multiple clean bowls without changing gloves or washing hands. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: Cook staff changed gloves, washed hands, and sanitized the contaminated bowls.

   Inspector’s full note +

   Code .04(4)(n)1

   Observed cook staff crack raw eggs and pick up multiple clean bowls without changing gloves or washing hands. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: Cook staff changed gloves, washed hands, and sanitized the contaminated bowls.

   Official report · Item 4-1A ↗
   No correction or repeat marker recorded.
4. 04

   Cold holding

   Item 6-1A ↗

   Observed numerous time/temperature control for safety food (TCS) being stored above 41°F. This includes cheddar cheese and chicken sausage in a prep cooler, tres leches cake and tiramisu in the bottom of a prep cooler, and ham alongside turkey in another prep cooler. See temp log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were cooled down and maintained at 41°F and below.

   Inspector’s full note +

   Code .04(6)(f)

   Observed numerous time/temperature control for safety food (TCS) being stored above 41°F. This includes cheddar cheese and chicken sausage in a prep cooler, tres leches cake and tiramisu in the bottom of a prep cooler, and ham alongside turkey in another prep cooler. See temp log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were cooled down and maintained at 41°F and below.

   Official report · Item 6-1A ↗
   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.