TAVERN AT MEDLOCK received a B, scoring 81 out of 100, in a Gwinnett County food-service inspection on Jul 29, 2026. The official report lists seven findings. [1]
The report states: “The in-use mechanical warewasher at the bar initially showed no detectable chlorine at the required 50 ppm.” [2]
The report states: “Time/temperature control for safety foods above 41°F in the walk-in cooler, drawer cooler under the grill, and the preparation coolers in the cooking area.” [3]
The report states: “Melted cheese cooling since 10:00 a.m.; temperature measured at 51°F at 4:14 p.m.” [4]
Showing 7 of 7 findings
The in-use mechanical warewasher at the bar initially showed no detectable chlorine at the required 50 ppm. 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: After priming, the machine dispensed chlorine at 50 ppm.
Code .05(6)(n)
The in-use mechanical warewasher at the bar initially showed no detectable chlorine at the required 50 ppm. 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: After priming, the machine dispensed chlorine at 50 ppm.Official report · Item 4-2B ↗
Time/temperature control for safety foods above 41°F in the walk-in cooler, drawer cooler under the grill, and the preparation coolers in the cooking area. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The foods were discarded.
Code .04(6)(f)
Time/temperature control for safety foods above 41°F in the walk-in cooler, drawer cooler under the grill, and the preparation coolers in the cooking area. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The foods were discarded.Official report · Item 6-1A ↗
Melted cheese cooling since 10:00 a.m.; temperature measured at 51°F at 4:14 p.m. Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: The food was discarded.
Code .04(6)(d)
Melted cheese cooling since 10:00 a.m.; temperature measured at 51°F at 4:14 p.m. Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: The food was discarded.Official report · Item 6-1C ↗
An allergen menu is not provided. 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)
An allergen menu is not provided. 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 ↗
The inspection score of 100 is currently posted, rather than the current score of 90. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C)
Code .02(1)(d)
The inspection score of 100 is currently posted, rather than the current score of 90. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C)Official report · Item 13A ↗
The tongs and spatulas used for cooked and raw foods were stored in water at 98°F and 100°F; the container and utensils were cleaned and sanitized. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and…
Code .04(4)(k)
The tongs and spatulas used for cooked and raw foods were stored in water at 98°F and 100°F; the container and utensils were cleaned and sanitized. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C)Official report · Item 14A ↗
&3The ambient air temperature of the walk-in cooler is 44°F. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections .05(1) and .05(2) or shall be discarded. (C) Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.
Code .05(6)(q)1
&3The ambient air temperature of the walk-in cooler is 44°F. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections .05(1) and .05(2) or shall be discarded. (C) Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.Official report · Item 15A ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Jul 29, 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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