Metro Atlanta News
PANADERIA Y PUPUSERIA LAS DELICIAS received a U, scoring 69 out of 100, in a Gwinnett County food-service inspection on Oct 28, 2026. The official report lists eight findings. [1]
Inspection purpose: Routine
The report states: “Person-in-charge could not provide signed employee health agreements for any employees.” [2]
The inspector also observed only hand sink in kitchen without hand soap. [3]
A separate finding described multiple time/temperature control for safety foods holding at temperatures above 41F (see temperature log). [4]
Showing 8 of 8 findings
Person-in-charge could not provide signed employee health agreements for any employees. **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) Corrective Actions: Employee health agreements were provided. Ensure they are signed by all employees by 11/06/2026.
Code .03(2)(o)
Person-in-charge could not provide signed employee health agreements for any employees. **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) Corrective Actions: Employee health agreements were provided. Ensure they are signed by all employees by 11/06/2026.Official report · Item 2-2A ↗
Observed only hand sink in kitchen without hand soap. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Soap was placed at hand sink.
Code .07(3)(a)
Observed only hand sink in kitchen without hand soap. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Soap was placed at hand sink.Official report · Item 2-2D ↗
Observed multiple time/temperature control for safety foods holding at temperatures above 41F (see temperature log). **SECOND CONSECUTIVE VIOLATION** Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Items were discarded.
Code .04(6)(f)
Observed multiple time/temperature control for safety foods holding at temperatures above 41F (see temperature log). **SECOND CONSECUTIVE VIOLATION** Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Items were discarded.Official report · Item 6-1A ↗
Observed multiple food items in facility prepared over 24 hours ago with date marks of 8 days, instead of 7 days. **SECOND CONSECUTIVE VIOLATION** Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Person-in-charge was coached on proper date marking, and items were date marked properly.
Code .04(6)(g)
Observed multiple food items in facility prepared over 24 hours ago with date marks of 8 days, instead of 7 days. **SECOND CONSECUTIVE VIOLATION** Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Person-in-charge was coached on proper date marking, and items were date marked properly.Official report · Item 6-2 ↗
Observed multiple containers of sugar, oil, and flour without labels. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Items were labeled.
Code .04(4)(d)
Observed multiple containers of sugar, oil, and flour without labels. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Items were labeled.Official report · Item 10D ↗
Observed employee handling food with bracelet and rings 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: Employee removed jewelry.
Code .03(5)(h)
Observed employee handling food with bracelet and rings 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: Employee removed jewelry.Official report · Item 12B ↗
Observed cups being used as scoops in containers of flour and sugar. 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…
Code .04(4)(k)
Observed cups being used as scoops in containers of flour and sugar. 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) Corrective Actions: Items were removed from containers.Official report · Item 14A ↗
Observed employee bag, phones, jacket, water bottles stored above clean equipment in kitchen; observed employee food items stored above food for facility in reach-in 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: Items were moved to employee office.
Code .07(4)(b)
Observed employee bag, phones, jacket, water bottles stored above clean equipment in kitchen; observed employee food items stored above food for facility in reach-in 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: Items were moved to employee office.Official report · Item 17D ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Oct 28, 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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