GOLESTAN KITCHEN AND BAR received a U, scoring 58 out of 100, in a Gwinnett County food-service inspection on Jul 10, 2026. The official report lists 19 findings. [1]
The inspector observed multiple risk factor violations during today's inspection resulting in an unsatisfactory score. [2]
The report states: “Person-in-charge could not locate signed health agreements for any employees onsite.” [3]
A separate finding described hand sink at main prep area blocked by utensils and pans. [4]
A newer inspection in our records, dated Jul 21, 2026, lists 91 out of 100, grade A. The findings above belong to the Jul 10, 2026 inspection. [5]
Showing 19 of 19 findings
Observed multiple risk factor violations during today's inspection resulting in an unsatisfactory score. Person-in-charge is not practicing active managerial control of facility. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)
Code .03(2)(a)-(n),(p)
Observed multiple risk factor violations during today's inspection resulting in an unsatisfactory score. Person-in-charge is not practicing active managerial control of facility. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)Official report · Item 1-2A ↗
Facility is receiving key drops from Freshpoint, but does not have written keydrop agreement. The person in charge shall ensure the business entity providing key drop deliveries to the establishment certifies in writing to the establishment that the products delivered will be under its control throughout the delivery process to the establishment, and that all products will be delivered to the establishment during the key drop delivery hours pursuant to the secured access arrangement set by the food service establishment. (Pf)
Code .03(2)(a)-(n),(p)
Facility is receiving key drops from Freshpoint, but does not have written keydrop agreement. The person in charge shall ensure the business entity providing key drop deliveries to the establishment certifies in writing to the establishment that the products delivered will be under its control throughout the delivery process to the establishment, and that all products will be delivered to the establishment during the key drop delivery hours pursuant to the secured access arrangement set by the food service establishment. (Pf)Official report · Item 1-2A ↗
Person-in-charge could not locate signed health agreements for any employees onsite. 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)
Code .03(2)(o)
Person-in-charge could not locate signed health agreements for any employees onsite. 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)Official report · Item 2-2A ↗
Person-in-charge was not knowledgeable on employee health policy, including symptoms and diseases, when to restrict/exclude, and responsibility to report to health department. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: Person-in-charge was coached on…
Code .03(1)(c)2,3,17
Person-in-charge was not knowledgeable on employee health policy, including symptoms and diseases, when to restrict/exclude, and responsibility to report to health department. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: Person-in-charge was coached on employee health.Official report · Item 2-2A ↗
Observed hand sink at main prep area blocked by utensils and pans. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Hand sink was cleared.
Code .06(2)(o)
Observed hand sink at main prep area blocked by utensils and pans. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Hand sink was cleared.Official report · Item 2-2D ↗
(vi)(vii)(viii)Observed employee cutting raw meat above stored ready-to-eat raisins, sauces, and vinegar. Food shall be protected from cross contamination during display, storage, and preparation. (P) Corrective Actions: Ready-to-eat items were moved and area was designated as raw meat prep area.
Code .04(4)(c)1(i)(ii)(iii)(v)
(vi)(vii)(viii)Observed employee cutting raw meat above stored ready-to-eat raisins, sauces, and vinegar. Food shall be protected from cross contamination during display, storage, and preparation. (P) Corrective Actions: Ready-to-eat items were moved and area was designated as raw meat prep area.Official report · Item 4-1A ↗
Observed employee touch face then touch food items without changing gloves. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: Employee washed hands and changed gloves.
Code .04(4)(n)1
Observed employee touch face then touch food items without changing gloves. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: Employee washed hands and changed gloves.Official report · Item 4-1A ↗
Observed in-use glass washer at bar dispensing 0ppm chlorine. 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: Facility will wash bar glasses in back dish machine. Glass washer to be repaired by 07/20/2026.
Code .05(6)(n)
Observed in-use glass washer at bar dispensing 0ppm chlorine. 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: Facility will wash bar glasses in back dish machine. Glass washer to be repaired by 07/20/2026.Official report · Item 4-2B ↗
Observed multiple time/temperature control for safety foods holding at temperatures above 41F. 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. 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 containers of stew made over 24 hours ago without date marks. 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: Items were date marked.
Code .04(6)(g)
Observed multiple containers of stew made over 24 hours ago without date marks. 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: Items were date marked.Official report · Item 6-2 ↗
Observed multiple containers of packaged feta cheese with discard dates of over 7 days ago still being held in restaurant. A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P) Corrective Actions: Items were discarded.
Code .04(6)(h)
Observed multiple containers of packaged feta cheese with discard dates of over 7 days ago still being held in restaurant. A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P) Corrective Actions: Items were discarded.Official report · Item 6-2 ↗
Observed multiple containers of spice blends, oil, water, and sauces 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 spice blends, oil, water, and sauces 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 multiple food items being stored on floor in walk-in freezer. 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: Items were removed from floor.
Code .04(4)(q)
Observed multiple food items being stored on floor in walk-in freezer. 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: Items were removed from floor.Official report · Item 12A ↗
Observed multiple employees handling food without hair restraints. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Employees put on hats and hairnets.
Code .03(5)(j)
Observed multiple employees handling food without hair restraints. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Employees put on hats and hairnets.Official report · Item 12B ↗
Observed multiple wiping cloth buckets being stored on floor. Wet wiping sanitizer containers shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. (C) Corrective Actions: Wiping cloth buckets were removed from floor.
Code .04(4)(m)
Observed multiple wiping cloth buckets being stored on floor. Wet wiping sanitizer containers shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. (C) Corrective Actions: Wiping cloth buckets were removed from floor.Official report · Item 12C ↗
Observed eggplants being cooked with stickers still on. 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: Eggplants with stickers were discarded.
Code .04(4)(g)
Observed eggplants being cooked with stickers still on. 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: Eggplants with stickers were discarded.Official report · Item 12D ↗
1,2,4Observed multiple pans stacked while wet to dry. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C)
Code .05(10)(e)
1,2,4Observed multiple pans stacked while wet to dry. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C)Official report · Item 14B ↗
Facility does not have test strips or maximum registering thermometer for high temperature dish machine. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. (Pf)
Code .05(3)(h),(i)
Facility does not have test strips or maximum registering thermometer for high temperature dish machine. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. (Pf)Official report · Item 15B ↗
Observed multiple pans stored as clean with sticker residue on them. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)
Code .05(7)(a)2,3
Observed multiple pans stored as clean with sticker residue on them. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)Official report · Item 15C ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Jul 10, 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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