HOUSE GRILL TERIYAKI received a B, scoring 88 out of 100, in a Gwinnett County food-service inspection on Jul 31, 2026. The official report lists two findings. [1]
The report states: “TCS (Time/temperature control for Safety) foods observed in cooler not cooling at a fast enough rate to reach 41 deg F within 4 hours.” [2]
The report states: “Foods in cooler that were unable to cool at a fast enough rate.” [3]
Showing 2 of 2 findings
TCS (Time/temperature control for Safety) foods observed in cooler not cooling at a fast enough rate to reach 41 deg F within 4 hours. 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: PIC (Person in charge) relocated TCS foods into another cooler to rapidly cool.
Code .04(6)(d)
TCS (Time/temperature control for Safety) foods observed in cooler not cooling at a fast enough rate to reach 41 deg F within 4 hours. 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: PIC (Person in charge) relocated TCS foods into another cooler to rapidly cool.Official report · Item 6-1C ↗
Foods in cooler that were unable to cool at a fast enough rate. Foods stored in plastic pans which are placed in other outer pans. Cool air from the cooler is unable to reach the food at a fast enough rate to facilitate active cooling. 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:…
Code .04(6)(e)
Foods in cooler that were unable to cool at a fast enough rate. Foods stored in plastic pans which are placed in other outer pans. Cool air from the cooler is unable to reach the food at a fast enough rate to facilitate active cooling. 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: Discussed with PIC about using metal pans to facilitate cooling, keeping the foods covered while in use and other approved methods. Outer pans removed.Official report · Item 11A ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Jul 31, 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.
Checked