QUESITOS EXPRESS received a B, scoring 84 out of 100, in a Gwinnett County food-service inspection on Jun 25, 2026. The official report lists four findings. [1]
The report states: “Multiple time/temperature control for safety (TCS) foods hot holding less than 135F for more than 2 hours (see temperature log).” [2]
The report states: “Multiple packages of cheese bread did not cool properly or not cooling at a fast enough rate to cool properly (see temperature log).” [3]
A separate finding described employees sanitizing dishes in the 3 compartment sink with a Quat sanitizer concentration greater than 400ppm. [4]
Showing 4 of 4 findings
Multiple time/temperature control for safety (TCS) foods hot holding less than 135F for more than 2 hours (see temperature log). Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Foods discarded.
Code .04(6)(f)
Multiple time/temperature control for safety (TCS) foods hot holding less than 135F for more than 2 hours (see temperature log). Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Foods discarded.Official report · Item 6-1B ↗
Multiple packages of cheese bread did not cool properly or not cooling at a fast enough rate to cool properly (see temperature log). 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: Cheese bread that did not cool properly was discarded. Approved cooling methods were provided for cheese bread that was still cooling.
Code .04(6)(d)
Multiple packages of cheese bread did not cool properly or not cooling at a fast enough rate to cool properly (see temperature log). 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: Cheese bread that did not cool properly was discarded. Approved cooling methods were provided for cheese bread that was still cooling.Official report · Item 6-1C ↗
Observed employees sanitizing dishes in the 3 compartment sink with a Quat sanitizer concentration greater than 400ppm. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials used on food contact surfaces shall not exceed stated concentrations as listed on the EPA-registered label, in 40 CFR 180.940 and 40 CFR 180.2020, (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Quat sanitizer was diluted to a concentration of 200-400ppm. Dishes were placed in the wash compartment to be rewashed and sanitized.
Code .07(6)(g)
Observed employees sanitizing dishes in the 3 compartment sink with a Quat sanitizer concentration greater than 400ppm. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials used on food contact surfaces shall not exceed stated concentrations as listed on the EPA-registered label, in 40 CFR 180.940 and 40 CFR 180.2020, (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Quat sanitizer was diluted to a concentration of 200-400ppm. Dishes were placed in the wash compartment to be rewashed and sanitized.Official report · Item 8-2B ↗
Facility using improper methods for cooling cheese bread. Facility cooling cheese bread in a display case where heat is being trapped. Temperature logs could not be provided indicating packaged cheese bread for sale had cooled properly. 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…
Code .04(6)(e)
Facility using improper methods for cooling cheese bread. Facility cooling cheese bread in a display case where heat is being trapped. Temperature logs could not be provided indicating packaged cheese bread for sale had cooled properly. 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 cooling cheese bread in cooling racks while uncovered in the walk in cooler. Recommended keeping cooling logs.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 · Jun 25, 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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