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UHS PRUITT CORPORATION scored 58; newer inspection records 96

Inspected

1626 Jeurgens Ct Norcross, GA 30093

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UHS PRUITT CORPORATION received a U, scoring 58 out of 100, in a Gwinnett County food-service inspection on Jun 17, 2026. The official report lists 15 findings. [1]

Inspection score

58/100Grade UOfficial inspection

Inspection summary

The report states: “Several violations of risk factors due to lack of active managerial control.” [2]

The report states: “Person in charge could not demonstrate that employees have signed an employee health agreement.” [3]

The report states: “Person-in-charge was not able to provide procedures for cleaning a vomit or diarrheal event in the carpeted dining room.” [4]

A newer inspection in our records, dated Jun 25, 2026, lists 96 out of 100, grade A. The findings above belong to the Jun 17, 2026 inspection. [5]

What inspectors found

Read the official report

Showing 15 of 15 findings

  1. Person in charge

    Item 1-2A
    Several violations of risk factors due to lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their 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)
    Inspector’s full note

    Code .03(2)(a)-(n),(p)

    Several violations of risk factors due to lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their 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 ↗
    No correction or repeat marker recorded.

  2. Employee health reporting

    Item 2-2A
    Person in charge could not demonstrate that employees have signed an employee health agreement. No signed employee health agreements produced. 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)
    Inspector’s full note

    Code .03(2)(o)

    Person in charge could not demonstrate that employees have signed an employee health agreement. No signed employee health agreements produced. 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 ↗
    No correction or repeat marker recorded.

  3. Vomiting and diarrheal response procedures

    Item 2-2E
    Person-in-charge was not able to provide procedures for cleaning a vomit or diarrheal event in the carpeted dining room. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)
    Inspector’s full note

    Code .03(6)

    Person-in-charge was not able to provide procedures for cleaning a vomit or diarrheal event in the carpeted dining room. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)
    Official report · Item 2-2E ↗
    No correction or repeat marker recorded.

  4. Food separation and protection

    Item 4-1A
    Observed an employee touch the rim of a garbage can then touch the cleaned dish rack coming out of the dish machine. 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 was instructed to discard gloves and wash hands. Dishes were run through the dish machine again.
    Inspector’s full note

    Code .04(4)(n)1

    Observed an employee touch the rim of a garbage can then touch the cleaned dish rack coming out of the dish machine. 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 was instructed to discard gloves and wash hands. Dishes were run through the dish machine again.
    Official report · Item 4-1A ↗
    No correction or repeat marker recorded.

  5. Food separation and protection

    Item 4-1A
    (vi)(vii)(viii)Observed washed produce stored with washed produce in the walk-in cooler. Observed personal food items stored above customer food items in an warmer (fish), upright cooler (tea) and the freezer (sport drink). Food shall be protected from cross contamination during display, storage, and preparation. (P) Corrective Actions: Food were rearranged so that unwashed produced was not stored above washed produce and ready-to-eat foods. Personal food items were moved to designated areas.
    Inspector’s full note

    Code .04(4)(c)1(i)(ii)(iii)(v)

    (vi)(vii)(viii)Observed washed produce stored with washed produce in the walk-in cooler. Observed personal food items stored above customer food items in an warmer (fish), upright cooler (tea) and the freezer (sport drink). Food shall be protected from cross contamination during display, storage, and preparation. (P) Corrective Actions: Food were rearranged so that unwashed produced was not stored above washed produce and ready-to-eat foods. Personal food items were moved to designated areas.
    Official report · Item 4-1A ↗
    No correction or repeat marker recorded.

  6. Cold holding

    Item 6-1A
    Observed several time/temperature control for safety foods that were cold holding above 41F. See temperature log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods discarded.
    Inspector’s full note

    Code .04(6)(f)

    Observed several time/temperature control for safety foods that were cold holding above 41F. See temperature log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods discarded.
    Official report · Item 6-1A ↗
    No correction or repeat marker recorded.

  7. Hot holding temperatures

    Item 6-1B
    Observed pork chops hot holding in a hot hold unit at a temperature of 129F. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Pork chops were taken to an oven to re-heat since they had been cooked only 1 hour and 15 minutes prior.
    Inspector’s full note

    Code .04(6)(f)

    Observed pork chops hot holding in a hot hold unit at a temperature of 129F. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Pork chops were taken to an oven to re-heat since they had been cooked only 1 hour and 15 minutes prior.
    Official report · Item 6-1B ↗
    No correction or repeat marker recorded.

  8. Cooling time and temperature

    Item 6-1C
    Observed rice cooling in an ice bath that did not cool to below 70F within two hours. 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). Corrective Actions: Rice discarded.
    Inspector’s full note

    Code .04(6)(d)

    Observed rice cooling in an ice bath that did not cool to below 70F within two hours. 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). Corrective Actions: Rice discarded.
    Official report · Item 6-1C ↗
    No correction or repeat marker recorded.

  9. Date marking and disposition

    Item 6-2
    Observed French toast batter containing egg in a reach-in cooler that was marked with a discard date of 8 days after the preparation date. Observed shredded mozzarella that was date marked with a discard date of 30 days after opening. 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: Discard dates corrected.
    Inspector’s full note

    Code .04(6)(g)

    Observed French toast batter containing egg in a reach-in cooler that was marked with a discard date of 8 days after the preparation date. Observed shredded mozzarella that was date marked with a discard date of 30 days after opening. 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: Discard dates corrected.
    Official report · Item 6-2 ↗
    No correction or repeat marker recorded.

  10. Date marking and disposition

    Item 6-2
    Observed cooked sausage patties in an upright cooler that were held past the marked discard date. Observed sliced turkey in the walk-in cooler that was dated marked with future date. 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: Sausage and turkey discarded.
    Inspector’s full note

    Code .04(6)(h)

    Observed cooked sausage patties in an upright cooler that were held past the marked discard date. Observed sliced turkey in the walk-in cooler that was dated marked with future date. 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: Sausage and turkey discarded.
    Official report · Item 6-2 ↗
    No correction or repeat marker recorded.

  11. Toxic substance storage and use

    Item 8-2B
    Observed Sterno can stored over utensils on a shelf in the kitchen. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: Can were removed from the utensil storage shelf.
    Inspector’s full note

    Code .07(6)(c)

    Observed Sterno can stored over utensils on a shelf in the kitchen. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: Can were removed from the utensil storage shelf.
    Official report · Item 8-2B ↗
    No correction or repeat marker recorded.

  12. Food labeling and containers

    Item 10D
    Facility did not have a written notification declaring which major foods allergens are contained within the facility. 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C)
    Inspector’s full note

    Code .04(7)(d)

    Facility did not have a written notification declaring which major foods allergens are contained within the facility. 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C)
    Official report · Item 10D ↗
    No correction or repeat marker recorded.

  13. Personal cleanliness

    Item 12B
    Observed employee in kitchen handling food while wearing a watch and wedding band with stones. 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 watch and ring.
    Inspector’s full note

    Code .03(5)(h)

    Observed employee in kitchen handling food while wearing a watch and wedding band with stones. 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 watch and ring.
    Official report · Item 12B ↗
    No correction or repeat marker recorded.

  14. Required permits and notices

    Item 13A
    Observed a restroom for female employees that did not have a sign notifying employees to wash their hands. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. (C)
    Inspector’s full note

    Code .07(3)(d)

    Observed a restroom for female employees that did not have a sign notifying employees to wash their hands. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. (C)
    Official report · Item 13A ↗
    No correction or repeat marker recorded.

  15. Equipment design and condition

    Item 15A
    Observed a prep cooler with an ambient air temperature of 52 that was not able to cool foods to 41F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C) Corrective Actions: TCS foods discarded. Cooler removed from use.
    Inspector’s full note

    Code .05(6)(a)

    Observed a prep cooler with an ambient air temperature of 52 that was not able to cool foods to 41F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C) Corrective Actions: TCS foods discarded. Cooler removed from use.
    Official report · Item 15A ↗
    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.

Inspection history 2

Official history ↗
  1. Newer record
    96/100A
    Report
  2. This report
    58/100U
    Reading

Sources

01 / Primary source Official inspection & findings

Gwinnett County · Jun 17, 2026

02 / Same facility Official inspection history

Available records for this official facility

03 / How scoring works Georgia’s food-service rules
Record details & methodology
Authority
Gwinnett County
Inspection ID
AD18A736-DBBB-4EF9-872B-F06DF287C83B
Facility ID
754A5A33-5F68-47AD-9C01-9D7D09F2E9B5
Record captured
Venue address source
Official listing ·

Scores 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.

Georgia’s grading scale
A
90–100
B
80–89
C
70–79
U
0–69
Georgia food-service rules ↗

Checked