HOME SPUN RESTAURANT receives B in Gwinnett County health inspection

1. 01

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed two out of four santizers buckets (with cloths stored in them) with concentrations well below 50ppm. 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: PIC added chlorine to sanitizer.

   Inspector’s full note +

   Code .05(6)(n)

   Observed two out of four santizers buckets (with cloths stored in them) with concentrations well below 50ppm. 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: PIC added chlorine to sanitizer.

   Official report · Item 4-2B ↗
   No correction or repeat marker recorded.
2. 02

   Hot holding temperatures

   Item 6-1B ↗

   Observed multiple TCS (time/temperature control for safety) items holding below 135F. See temp log. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: PIC (person in charge) reheated items to 165F.

   Inspector’s full note +

   Code .04(6)(f)

   Observed multiple TCS (time/temperature control for safety) items holding below 135F. See temp log. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: PIC (person in charge) reheated items to 165F.

   Official report · Item 6-1B ↗
   No correction or repeat marker recorded.
3. 03

   Thawing methods

   Item 11C ↗

   Observed ten pieces of thawed fish still remaining in packaging that states remove from package prior to thawing. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; (C) or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water. (C) Corrective Actions: PIC removed fish from package.

   Inspector’s full note +

   Code .04(6)(c)

   Observed ten pieces of thawed fish still remaining in packaging that states remove from package prior to thawing. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; (C) or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water. (C) Corrective Actions: PIC removed fish from package.

   Official report · Item 11C ↗
   No correction or repeat marker recorded.
4. 04

   Required permits and notices

   Item 13A ↗

   Facility did not have the most current inspection report posted. 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) Corrective Actions: Could not correct on-site. Please correct by 11/20/2026.

   Inspector’s full note +

   Code .02(1)(d)

   Facility did not have the most current inspection report posted. 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) Corrective Actions: Could not correct on-site. Please correct by 11/20/2026.

   Official report · Item 13A ↗
   No correction or repeat marker recorded.
5. 05

   Facility maintenance and cleanliness

   Item 17C ↗

   Build up of debris on floors and walls. 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) Corrective Actions: Could not correct on-site. Please correct by 11/20/2026.

   Inspector’s full note +

   Code .07(5)(a),(b)1,2,3

   Build up of debris on floors and walls. 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) Corrective Actions: Could not correct on-site. Please correct by 11/20/2026.

   Official report · Item 17C ↗
   No correction or repeat marker recorded.
6. 06

   Ventilation and lighting

   Item 17D ↗

   Observed two plastic water bottles stored (one stored on the prep counter and one in the prep cooler above customer food) and a coffee mug stored on the prep counter. 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: PIC moved personal items to store appropriately.

   Inspector’s full note +

   Code .07(4)(b)

   Observed two plastic water bottles stored (one stored on the prep counter and one in the prep cooler above customer food) and a coffee mug stored on the prep counter. 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: PIC moved personal items to store appropriately.

   Official report · Item 17D ↗
   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.