Louisiana Shack received an A, scoring 92 out of 100, in a Gwinnett County food-service inspection on Jun 18, 2026. The official report lists two findings. [1]
The report states: “Ready to eat time/temperature controlled foods date-marked for more than 7 days: red bean 6.15-6.24; gumbo 6.18-6.28 (two); gumbo 6.12-6.20; gumbo 6.18-6.28; boiled eggs 6.15-6.24.” [2]
The report states: “QUAT sanitizer below 200ppm.” [3]
Showing 2 of 2 findings
Ready to eat time/temperature controlled foods date-marked for more than 7 days: red bean 6.15-6.24; gumbo 6.18-6.28 (two); gumbo 6.12-6.20; gumbo 6.18-6.28; boiled eggs 6.15-6.24. // Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date by which the food shall be consumed, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened shall be…
Code .04(6)(g)
Ready to eat time/temperature controlled foods date-marked for more than 7 days: red bean 6.15-6.24; gumbo 6.18-6.28 (two); gumbo 6.12-6.20; gumbo 6.18-6.28; boiled eggs 6.15-6.24. // Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date by which the food shall be consumed, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened shall be counted as Day 1. Date marking by the food service establishment may not exceed a manufacturer's use by date if the manufacturer determined the use-by date based on food safety. (Pf) Corrective Actions: Discard date for foods adjusted for 7 days from cooking. //Official report · Item 6-2 ↗
QUAT sanitizer below 200ppm. // 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 adjusted to 200PPM. //
Code .04(4)(m)
QUAT sanitizer below 200ppm. // 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 adjusted to 200PPM. //Official report · Item 12C ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Jun 18, 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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