ASHTON MANOR AT SUGARLOAF received a C, scoring 70 out of 100, in a Gwinnett County food-service inspection on Jul 9, 2026. The official report lists 19 findings. [1]
The report states: “No person-in-charge (PIC) onsite.” [2]
The report states: “PIC was not aware of employee health policy.” [3]
The report states: “Hand sink in ice machine area did not have running water.” [4]
A newer inspection in our records, dated Oct 15, 2026, lists 91 out of 100, grade A. The findings above belong to the Jul 9, 2026 inspection. [5]
Showing 19 of 19 findings
No person-in-charge (PIC) onsite. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: Employee designated as PIC. PIC arrived during inspection.
Code .03(2)
No person-in-charge (PIC) onsite. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: Employee designated as PIC. PIC arrived during inspection.Official report · Item 1-2A ↗
PIC was not aware of employee health policy. Could not answer questions relating to symptoms and diseases associated with foodborne illness and did not know when to restrict/exclude and when to report to health department. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective…
Code .03(1)(c)2,3,17
PIC was not aware of employee health policy. Could not answer questions relating to symptoms and diseases associated with foodborne illness and did not know when to restrict/exclude and when to report to health department. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: PIC was coached on employee health.Official report · Item 2-2A ↗
PIC could not locate signed employee health agreements for any employees onsite. **SECOND CONSECUTIVE VIOLATION** Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)
Code .03(2)(o)
PIC could not locate signed employee health agreements for any employees onsite. **SECOND CONSECUTIVE VIOLATION** Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)Official report · Item 2-2A ↗
Hand sink in ice machine area did not have running water. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85°F (29.4°C) through a mixing valve or combination faucet. (Pf) Self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. Corrective Actions: Hand sink repaired.
Code .06(2)(c)
Hand sink in ice machine area did not have running water. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85°F (29.4°C) through a mixing valve or combination faucet. (Pf) Self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. Corrective Actions: Hand sink repaired.Official report · Item 2-2D ↗
Observed hand sink at dishmachine area without 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: Paper towels were placed at hand sink.
Code .07(3)(b)
Observed hand sink at dishmachine area without 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: Paper towels were placed at hand sink.Official report · Item 2-2D ↗
Facility does not have procedures to clean up vomit/diarrheal incidents. 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: Procedures provided.
Code .03(6)
Facility does not have procedures to clean up vomit/diarrheal incidents. 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: Procedures provided.Official report · Item 2-2E ↗
Observed in-use dish machines in both main kitchen and memory care areas dispensing sanitizer at too low of a concentration of chlorine. **SECOND CONSECUTIVE VIOLATION** A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Dish machine was primed.
Code .05(6)(n)
Observed in-use dish machines in both main kitchen and memory care areas dispensing sanitizer at too low of a concentration of chlorine. **SECOND CONSECUTIVE VIOLATION** A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Dish machine was primed.Official report · Item 4-2B ↗
Observed employees improperly cleaning tables with 1 sanitizing bucket only. Dining counters and table-tops shall be cleaned and sanitized routinely after removing all soiled tableware and food trays shall be cleaned and sanitized after each use by one of the following methods: (i) A two step method in which one cloth, rinsed in sanitizing solution is used to clean food debris from the surface and a second cloth in separate sanitizing solution is used to rinse; (ii) Sanitizing solution is sprayed onto the surface and the surface is then wiped clean with a disposable towel; (iii) If used for cleaning and sanitizing, single-use disposable sanitizer wipes shall be used in accordance with…
Code .05(7)(b)
Observed employees improperly cleaning tables with 1 sanitizing bucket only. Dining counters and table-tops shall be cleaned and sanitized routinely after removing all soiled tableware and food trays shall be cleaned and sanitized after each use by one of the following methods: (i) A two step method in which one cloth, rinsed in sanitizing solution is used to clean food debris from the surface and a second cloth in separate sanitizing solution is used to rinse; (ii) Sanitizing solution is sprayed onto the surface and the surface is then wiped clean with a disposable towel; (iii) If used for cleaning and sanitizing, single-use disposable sanitizer wipes shall be used in accordance with EPA-registered label use instructions; or (iv) Other methods approved by the Health Authority. (v) Food trays may be cleaned and sanitized the same as table ware. Corrective Actions: Employees were coached on proper table cleaning methods.Official report · Item 4-2B ↗
Facility does not have allergen disclosure for foods being served. 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C)
Code .04(7)(d)
Facility does not have allergen disclosure for foods being served. 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C)Official report · Item 10D ↗
Observed containers of meat thawing in standing hot water. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Meat was placed under cool running water to thaw.
Code .04(6)(c)
Observed containers of meat thawing in standing hot water. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Meat was placed under cool running water to thaw.Official report · Item 11C ↗
Observed multiple opened containers of oil being stored on floor. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Oil was removed from floor.
Code .04(4)(q)
Observed multiple opened containers of oil being stored on floor. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Oil was removed from floor.Official report · Item 12A ↗
Observed employee handling food without beard restraint. Observed multiple employees handling food without hair restraints. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Employee put on beard net. Other employees put on hairnets.
Code .03(5)(j)
Observed employee handling food without beard restraint. Observed multiple employees handling food without hair restraints. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Employee put on beard net. Other employees put on hairnets.Official report · Item 12B ↗
Observed multiple employees handling food with bracelets and watches on. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Employees removed jewelry.
Code .03(5)(h)
Observed multiple employees handling food with bracelets and watches on. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Employees removed jewelry.Official report · Item 12B ↗
Observed wiping cloths being stored on floor, in sanitizer at too low of a concentration. 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) Wet wiping sanitizer containers shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. (C) Corrective Actions: Sanitizer was remade and placed off the floor.
Code .04(4)(m)
Observed wiping cloths being stored on floor, in sanitizer at too low of a concentration. 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) Wet wiping sanitizer containers shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. (C) Corrective Actions: Sanitizer was remade and placed off the floor.Official report · Item 12C ↗
Facility does not have test strips for three-compartment sink sanitizer. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)
Code .05(3)(h),(i)
Facility does not have test strips for three-compartment sink sanitizer. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)Official report · Item 15B ↗
Self closing door in employee restroom in memory care unit is broken. Except where a toilet room is located outside a food service establishment and does not open directly into the food service establishment, such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. (C)
Code .07(2)(l)
Self closing door in employee restroom in memory care unit is broken. Except where a toilet room is located outside a food service establishment and does not open directly into the food service establishment, such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. (C)Official report · Item 17A ↗
Observed soiled floors, walls, and shelving in walk-in cooler and freezer. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)
Code .07(5)(a),(b)1,2,3
Observed soiled floors, walls, and shelving in walk-in cooler and freezer. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)Official report · Item 17C ↗
Observed employee snacks, bags, cups, and unopened water bottles being stored above prep areas and with food for facility in walk-in cooler and freezer. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Employee items were placed on lower shelving.
Code .07(4)(b)
Observed employee snacks, bags, cups, and unopened water bottles being stored above prep areas and with food for facility in walk-in cooler and freezer. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Employee items were placed on lower shelving.Official report · Item 17D ↗
Observed multiple flies in both main and memory care facilities. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; (C) 2. Routinely inspecting the premises for evidence of pests; (C) 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and 4. Eliminating harborage conditions.(C)
Code .07(5)(k)
Observed multiple flies in both main and memory care facilities. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; (C) 2. Routinely inspecting the premises for evidence of pests; (C) 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and 4. Eliminating harborage conditions.(C)Official report · Item 18 ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Jul 9, 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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