Metro Atlanta News
YOGI received a B, scoring 88 out of 100, in a Gwinnett County food-service inspection on Nov 12, 2026. The official report lists three findings. [1]
Inspection purpose: Routine
The report states: “Cooked eggs and cooked beef did not cool to 70F within 2 hours.” [2]
The report states: “Foods cooling in covered containers in the middle of the walk-in cooler stacked on top of another.” [3]
The report states: “Raw meat observed thawing in the vegetable sink in standing water.” [4]
Showing 3 of 3 findings
Cooked eggs and cooked beef did not cool to 70F within 2 hours. Bean sprouts, cooked egg, and rice cakes not cooling at a fast enough rate. (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). Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: Cooked eggs and beef discarded. Cooling methods altered for other foods mentioned. //
Code .04(6)(d)
Cooked eggs and cooked beef did not cool to 70F within 2 hours. Bean sprouts, cooked egg, and rice cakes not cooling at a fast enough rate. (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). Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: Cooked eggs and beef discarded. Cooling methods altered for other foods mentioned. //Official report · Item 6-1C ↗
Foods cooling in covered containers in the middle of the walk-in cooler stacked on top of another. Cooked beef cooling on the prep counter. // 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: Lids removed from containers and moved to the top shelf of the walk-in. Bags of ice added to…
Code .04(6)(e)
Foods cooling in covered containers in the middle of the walk-in cooler stacked on top of another. Cooked beef cooling on the prep counter. // 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: Lids removed from containers and moved to the top shelf of the walk-in. Bags of ice added to foods. Discussed effective cooling methods with person in charge. //Official report · Item 11A ↗
Raw meat observed thawing in the vegetable sink in standing water. // Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Raw meat (still frozen) relocated to the meat sink and placed under running water. //
Code .04(6)(c)
Raw meat observed thawing in the vegetable sink in standing water. // Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Raw meat (still frozen) relocated to the meat sink and placed under running water. //Official report · Item 11C ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Nov 12, 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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