WICHTEA received a U, scoring 65 out of 100, in a Gwinnett County food-service inspection on Jul 6, 2026. The official report lists 12 findings. [1]
The report states: “Due to today's unsatisfactory score, PIC has failed to demonstrate active managerial control over facility.” [2]
The report states: “&2Observed employee drinking water from an unapproved container inside kitchen.” [3]
The report states: “Handwashing sink next to fryer not stocked with paper towels.” [4]
A newer inspection in our records, dated Jul 15, 2026, lists 91 out of 100, grade A. The findings above belong to the Jul 6, 2026 inspection. [5]
Showing 12 of 12 findings
Due to today's unsatisfactory score, PIC has failed to demonstrate active managerial control over facility. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)
Code .03(2)(a)-(n),(p)
Due to today's unsatisfactory score, PIC has failed to demonstrate active managerial control over facility. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)Official report · Item 1-2A ↗
No PIC (Person in charge) present at start of inspection. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: PIC arrived 30 mins into inspection.
Code .03(2)
No PIC (Person in charge) present at start of inspection. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: PIC arrived 30 mins into inspection.Official report · Item 1-2A ↗
&2Observed employee drinking water from an unapproved container inside kitchen. 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 discarded employee drink.
Code .03(5)(k)1
&2Observed employee drinking water from an unapproved container inside kitchen. 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 discarded employee drink.Official report · Item 2-2B ↗
Handwashing sink next to fryer not stocked with paper towels. Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: PIC stocked handwashing sink with paper towels.
Code .07(3)(b)
Handwashing sink next to fryer not stocked with paper towels. Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: PIC stocked handwashing sink with paper towels.Official report · Item 2-2D ↗
No written procedures for bodily fluid clean up events. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf) Corrective Actions: PIC provided clean up procedure.
Code .03(6)
No written procedures for bodily fluid clean up events. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf) Corrective Actions: PIC provided clean up procedure.Official report · Item 2-2E ↗
Eggs observed inside prep top cooler with feathers and PIC stated obtained from local farm. Eggs shall be received clean and sound and may not exceed the restricted egg tolerances for U.S. Consumer Grade B as specified in United States Standards, Grades, and Weight Classes for Shell Eggs, AMS 56.200 et seq., administered by the Agricultural Marketing Service of USDA. (P) Corrective Actions: PIC elected to discard eggs from unapproved source.
Code .04(3)(c)
Eggs observed inside prep top cooler with feathers and PIC stated obtained from local farm. Eggs shall be received clean and sound and may not exceed the restricted egg tolerances for U.S. Consumer Grade B as specified in United States Standards, Grades, and Weight Classes for Shell Eggs, AMS 56.200 et seq., administered by the Agricultural Marketing Service of USDA. (P) Corrective Actions: PIC elected to discard eggs from unapproved source.Official report · Item 3-1A ↗
Interior of ice machine with mold-like build up. Ensure unit is cleaned and sanitized by 7/16/26. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)
Code .05(7)(a)1
Interior of ice machine with mold-like build up. Ensure unit is cleaned and sanitized by 7/16/26. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)Official report · Item 4-2B ↗
Various TCS (Time/temperature control for safety) foods cold holding over 41 deg F inside prep top cooler and on counter tops. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC discarded TCS foods held over 4 hours over 41 deg F.
Code .04(6)(f)
Various TCS (Time/temperature control for safety) foods cold holding over 41 deg F inside prep top cooler and on counter tops. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC discarded TCS foods held over 4 hours over 41 deg F.Official report · Item 6-1A ↗
Cooked tapioca pearls stored on prep top counter without any time indicators. No time control procedures present on file. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to…
Code .04(6)(i)
Cooked tapioca pearls stored on prep top counter without any time indicators. No time control procedures present on file. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: PIC discarded tapioca pearls. PIC instructed on how to use time control and provided time control procedures.Official report · Item 6-1D ↗
Butane lighter fluid, car finishing compound, pvc primer glue stored above foods in dry storage. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: PIC removed chemicals and placed into chemical designated storage.
Code .07(6)(c)
Butane lighter fluid, car finishing compound, pvc primer glue stored above foods in dry storage. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: PIC removed chemicals and placed into chemical designated storage.Official report · Item 8-2B ↗
Walk in freezer with excessive ice build up. Foods were observed sufficiently protected. Prep top cooler unable to maintain 41 deg F or below. Ensure units are in working order by 7/16/26. 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)
Walk in freezer with excessive ice build up. Foods were observed sufficiently protected. Prep top cooler unable to maintain 41 deg F or below. Ensure units are in working order by 7/16/26. 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 ↗
Facility did not have test strips to test out the concentration of sanitizer spray bottles. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf) Corrective Actions: PIC provided appropriate test strips.
Code .05(3)(h),(i)
Facility did not have test strips to test out the concentration of sanitizer spray bottles. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf) Corrective Actions: PIC provided appropriate test strips.Official report · Item 15B ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Jul 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.
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