FRIENDS BUFORD GRILL receives C in Gwinnett County health inspection

1. 01

   Handwashing

   Item 2-1B ↗

   Observed employees pick items up from the floor (plastic cheese wrapper, marker, oven mitt) up from the floor and proceed to work (labeling containers, opening cooler door, handling a pot) without first washing their hands. Observed an employee handle raw shrimp while wearing gloves, remove gloves, don new gloves, and proceed to working with other food without first washing hands. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling…

   Inspector’s full note +

   Code .03(5)(c)

   Observed employees pick items up from the floor (plastic cheese wrapper, marker, oven mitt) up from the floor and proceed to work (labeling containers, opening cooler door, handling a pot) without first washing their hands. Observed an employee handle raw shrimp while wearing gloves, remove gloves, don new gloves, and proceed to working with other food without first washing hands. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7) when switching between working with raw food and working with ready-to-eat food; 8) before putting on gloves; 9) after engaging in other activities that contaminate hands; 10) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: All employees washed hands. Discussed with the PIC the option to use a utensil to handle raw foods rather than handling with hands.

   Official report · Item 2-1B ↗
   No correction or repeat marker recorded.
2. 02

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed employees take the temperature of foods without first cleaning the thermometer probe. Observed an employee use a sanitizer that was below the required concentration to sanitize the food thermometer used on food. Observed a black mold-like build-in in the top rear of the inner compartment of the ice chest in the beverage area. Equipment food-contact surfaces and utensils shall be cleaned before using or storing a food temperature measuring device. (P) Corrective Actions: Employees were informed that thermometers must be sanitized prior to use on food. Employees wiped the thermometer probes with sanitizer prior to continuing to take the temperature of foods.

   Inspector’s full note +

   Code .05(7)(b)

   Observed employees take the temperature of foods without first cleaning the thermometer probe. Observed an employee use a sanitizer that was below the required concentration to sanitize the food thermometer used on food. Observed a black mold-like build-in in the top rear of the inner compartment of the ice chest in the beverage area. Equipment food-contact surfaces and utensils shall be cleaned before using or storing a food temperature measuring device. (P) Corrective Actions: Employees were informed that thermometers must be sanitized prior to use on food. Employees wiped the thermometer probes with sanitizer prior to continuing to take the temperature of foods.

   Official report · Item 4-2B ↗
   No correction or repeat marker recorded.
3. 03

   Food labeling and containers

   Item 10D ↗

   Observed a container of milk in the walk-in cooler that was expired, and a second container of milk in a display cooler that was expired. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as "keep refrigerated" and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer's expiration date or the sell-by date. (P) Corrective Actions: Milks discarded.

   Inspector’s full note +

   Code .04(8)(b)

   Observed a container of milk in the walk-in cooler that was expired, and a second container of milk in a display cooler that was expired. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as "keep refrigerated" and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer's expiration date or the sell-by date. (P) Corrective Actions: Milks discarded.

   Official report · Item 10D ↗
   No correction or repeat marker recorded.
4. 04

   Food labeling and containers

   Item 10D ↗

   Observed a container of Worcestershire sauce, margarine, water, and spices that were not labeled. 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: Foods were labeled.

   Inspector’s full note +

   Code .04(4)(d)

   Observed a container of Worcestershire sauce, margarine, water, and spices that were not labeled. 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: Foods were labeled.

   Official report · Item 10D ↗
   No correction or repeat marker recorded.
5. 05

   Food storage and contamination

   Item 12A ↗

   Observed oil stored on the floor in dry storage. 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 moved off floor.

   Inspector’s full note +

   Code .04(4)(q)

   Observed oil stored on the floor in dry storage. 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 moved off floor.

   Official report · Item 12A ↗
   No correction or repeat marker recorded.
6. 06

   Personal cleanliness

   Item 12B ↗

   Observed an employee preparing food while wear multiple rings (some with stones) on her finger. 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 rings.

   Inspector’s full note +

   Code .03(5)(h)

   Observed an employee preparing food while wear multiple rings (some with stones) on her finger. 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 rings.

   Official report · Item 12B ↗
   No correction or repeat marker recorded.
7. 07

   Wiping cloth use and storage

   Item 12C ↗

   Observed a wet wiping cloth on a prep that was not stored in sanitizer. 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) Corrective Actions: Cloth removed from the prep table.

   Inspector’s full note +

   Code .04(4)(m)

   Observed a wet wiping cloth on a prep that was not stored in sanitizer. 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) Corrective Actions: Cloth removed from the prep table.

   Official report · Item 12C ↗
   No correction or repeat marker recorded.
8. 08

   Wiping cloth use and storage

   Item 12C ↗

   Observed wet wiping cloths stored in quat sanitizer with a concentration below 150 ppm. 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) Corrective Actions: Sanitizer buckets remade to the appropriate conentration.

   Inspector’s full note +

   Code .04(4)(m)

   Observed wet wiping cloths stored in quat sanitizer with a concentration below 150 ppm. 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) Corrective Actions: Sanitizer buckets remade to the appropriate conentration.

   Official report · Item 12C ↗
   No correction or repeat marker recorded.
9. 09

   Washing fruits and vegetables

   Item 12D ↗

   Observed pots sitting in the vegetable sink. Per an employee, they were placed in the sink for rinsing. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: The pots were removed from the vegetable sink.

   Inspector’s full note +

   Code .04(4)(g)

   Observed pots sitting in the vegetable sink. Per an employee, they were placed in the sink for rinsing. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: The pots were removed from the vegetable sink.

   Official report · Item 12D ↗
   No correction or repeat marker recorded.
10. 10

    Utensil, equipment and linen storage

    Item 14B ↗

    Observed plastic food containers stacked wet on a clean dish rack, metal food containers stacked wet in dry storage and cups stacked wet in the bar. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; (C) and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (C) Corrective Actions: All containers moved to warewashing for re-cleaning.

    Inspector’s full note +

    Code .05(10)(a)

    Observed plastic food containers stacked wet on a clean dish rack, metal food containers stacked wet in dry storage and cups stacked wet in the bar. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; (C) and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (C) Corrective Actions: All containers moved to warewashing for re-cleaning.

    Official report · Item 14B ↗
    No correction or repeat marker recorded.
11. 11

    Single-use article storage and use

    Item 14C ↗

    &3Observed boxes of single-service items (cups, forks) stored directly on the floor in a halw-way near a rear door and in an office. Single-service and single-use articles shall be stored: 1) in a clean, dry location; 2)where they are not exposed to splash, dust or other contamination; and 3) at least 6 inches above the floor. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C) Corrective Actions: Items moved off of the floor.

    Inspector’s full note +

    Code .05(10)(e)1

    &3Observed boxes of single-service items (cups, forks) stored directly on the floor in a halw-way near a rear door and in an office. Single-service and single-use articles shall be stored: 1) in a clean, dry location; 2)where they are not exposed to splash, dust or other contamination; and 3) at least 6 inches above the floor. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C) Corrective Actions: Items moved off of the floor.

    Official report · Item 14C ↗
    No correction or repeat marker recorded.
12. 12

    Single-use article storage and use

    Item 14C ↗

    Observed several margarine and spice containers that were being reused to store wing sauces and pretzel salt. Single-service and single-use articles may not be reused. (C) Corrective Actions: Wing sauces were moved into appropriate food storage containers.

    Inspector’s full note +

    Code .05(6)(r)

    Observed several margarine and spice containers that were being reused to store wing sauces and pretzel salt. Single-service and single-use articles may not be reused. (C) Corrective Actions: Wing sauces were moved into appropriate food storage containers.

    Official report · Item 14C ↗
    No correction or repeat marker recorded.
13. 13

    Equipment cleanliness

    Item 15C ↗

    Observed a buildup of grease deposits and food debris over the surfaces of equipment throughout the cook line. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Correct by 10/30/26.

    Inspector’s full note +

    Code .05(7)(a)2,3

    Observed a buildup of grease deposits and food debris over the surfaces of equipment throughout the cook line. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Correct by 10/30/26.

    Official report · Item 15C ↗
    No correction or repeat marker recorded.
14. 14

    Equipment cleanliness

    Item 15C ↗

    Observed tomatoes stored in a food container with a sticker from previously stored tomatoes. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Tomatoes discarded and container moved to warewashing for cleaning.

    Inspector’s full note +

    Code .05(7)(a)2,3

    Observed tomatoes stored in a food container with a sticker from previously stored tomatoes. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Tomatoes discarded and container moved to warewashing for cleaning.

    Official report · Item 15C ↗
    No correction or repeat marker recorded.
15. 15

    Facility maintenance and cleanliness

    Item 17C ↗

    Observed that there was a buildup of grease and other buildups on walls and other non-equipment surfaces (electricals cords) throughout the kitchen. 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: Correct by 10/30/26.

    Inspector’s full note +

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

    Observed that there was a buildup of grease and other buildups on walls and other non-equipment surfaces (electricals cords) throughout the kitchen. 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: Correct by 10/30/26.

    Official report · Item 17C ↗
    No correction or repeat marker recorded.
16. 16

    Ventilation and lighting

    Item 17D ↗

    Observed a personal employee beverage container stored on a prep table next to the vegetable sink. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. (C) Corrective Actions: Employee tumbler removed from the prep table and stored below on a shelf.

    Inspector’s full note +

    Code .07(5)(j)

    Observed a personal employee beverage container stored on a prep table next to the vegetable sink. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. (C) Corrective Actions: Employee tumbler removed from the prep table and stored below on a shelf.

    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.