Metro Atlanta News
SUGARPHIN received a B, scoring 88 out of 100, in a Gwinnett County food-service inspection on Oct 27, 2026. The official report lists two findings. [1]
Inspection purpose: Routine
The inspector observed three containers of cooked mungbean that did not reach 41F after cooling overnight. [2]
The inspector also observed three containers of cooked mungebean that were cooled in a way that did not allow for proper cooling, two were large batches in upright cooler, covered, and all were stored at the bottom of the upright cooler. [3]
Showing 2 of 2 findings
Observed three containers of cooked mungbean that did not reach 41F after cooling overnight. (see temp log) Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (P) Corrective Actions: Food items were discarded.
Code .04(6)(d)
Observed three containers of cooked mungbean that did not reach 41F after cooling overnight. (see temp log) Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (P) Corrective Actions: Food items were discarded.Official report · Item 6-1C ↗
Observed three containers of cooked mungebean that were cooled in a way that did not allow for proper cooling, two were large batches in upright cooler, covered, and all were stored at the bottom of the upright cooler. 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: Food was…
Code .04(6)(e)
Observed three containers of cooked mungebean that were cooled in a way that did not allow for proper cooling, two were large batches in upright cooler, covered, and all were stored at the bottom of the upright cooler. 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: Food was discarded and better cooling methods discussed with PIC.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 · Oct 27, 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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