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PHO 99 receives B in Gwinnett County health inspection

Inspected

2700 Lawrenceville-Suwanee Rd T-5 Suwanee, GA 30024

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PHO 99 received a B, scoring 85 out of 100, in a Gwinnett County food-service inspection on Oct 22, 2026. The official report lists three findings. [1]

Inspection score

85/100Grade BOfficial inspection

Inspection summary

The inspector observed containers of cooked shredded chicken and cooked chicken prepared last night temping above 41F. [2]

The inspector also observed containers of cooked shredded chicken and cooked chicken stored tightly in plastic bags. [3]

A separate finding described two sanitizer buckets of bleach sanitizer with rags made at concentration too low. [4]

39 points higher than the previous inspection in our records: 46/100 on Oct 13, 2026. Intervening inspections may be missing.

What inspectors found

Read the official report

Showing 3 of 3 findings

  1. Cooling time and temperature

    Item 6-1C
    Observed containers of cooked shredded chicken and cooked chicken prepared last night temping above 41F. TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Person in charge (PIC) discarded all items temping above 41F.
    Inspector’s full note

    Code .04(6)(d)

    Observed containers of cooked shredded chicken and cooked chicken prepared last night temping above 41F. TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Person in charge (PIC) discarded all items temping above 41F.
    Official report · Item 6-1C ↗
    No correction or repeat marker recorded.

  2. Cooling methods and equipment

    Item 11A
    Observed containers of cooked shredded chicken and cooked chicken stored tightly in plastic bags. All items prepared last night not tempting 41F or below. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: PIC discarded items temping below 41F. Cooling methods were discussed with PIC.
    Inspector’s full note

    Code .04(6)(e)

    Observed containers of cooked shredded chicken and cooked chicken stored tightly in plastic bags. All items prepared last night not tempting 41F or below. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: PIC discarded items temping below 41F. Cooling methods were discussed with PIC.
    Official report · Item 11A ↗
    No correction or repeat marker recorded.

  3. Wiping cloth use and storage

    Item 12C
    Observed two sanitizer buckets of bleach sanitizer with rags made at concentration too low. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: PIC remade bleach sanitizer buckets to appropriate parameters.
    Inspector’s full note

    Code .04(4)(m)

    Observed two sanitizer buckets of bleach sanitizer with rags made at concentration too low. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: PIC remade bleach sanitizer buckets to appropriate parameters.
    Official report · Item 12C ↗
    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 2

Official history ↗
  1. This report
    85/100B
    Reading
  2. Earlier record
    46/100U
    Report

Sources

01 / Primary source Official inspection & findings

Gwinnett County · Oct 22, 2026

02 / Same facility Official inspection history

Available records for this official facility

03 / How scoring works Georgia’s food-service rules
Record details & methodology
Authority
Gwinnett County
Inspection ID
61113711-8B84-412D-8205-23A4427837E6
Facility ID
CC0E0E25-D42C-4EB3-8EFD-0A7BFE399C7E
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
Georgia food-service rules ↗

Checked