DAI LOI 3 received a B, scoring 83 out of 100, in a Gwinnett County food-service inspection on Aug 27, 2026. The official report lists eight findings. [1]
The report states: “The transfer pot used for the broths is cleaned and sanitized daily.” [2]
The report states: “The broths were observed on the range without active heat for approximately one hour and were measured below 135°F.” [3]
The report states: “Cooked onions and ginger prepared at approximately 1:00 p.m.” [4]
Showing 8 of 8 findings
The transfer pot used for the broths is cleaned and sanitized daily. If used with time/temperature control for safety food, equipment food-contact surfaces and utensils shall be cleaned at least every 4 hours throughout the day. (P) Corrective Actions: The equipment was observed to be clean and properly sanitized.
Code .05(7)(b)
The transfer pot used for the broths is cleaned and sanitized daily. If used with time/temperature control for safety food, equipment food-contact surfaces and utensils shall be cleaned at least every 4 hours throughout the day. (P) Corrective Actions: The equipment was observed to be clean and properly sanitized.Official report · Item 4-2B ↗
The broths were observed on the range without active heat for approximately one hour and were measured below 135°F. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: The broths were reheated.
Code .04(6)(f)
The broths were observed on the range without active heat for approximately one hour and were measured below 135°F. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: The broths were reheated.Official report · Item 6-1B ↗
Cooked onions and ginger prepared at approximately 1:00 p.m. were measured at 80°F and 77°F, respectively, after 3:00 p.m. Cooked pork that had been cooling for approximately 2 hours and 30 minutes was measured at 77°F. 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: The foods were discarded.
Code .04(6)(d)
Cooked onions and ginger prepared at approximately 1:00 p.m. were measured at 80°F and 77°F, respectively, after 3:00 p.m. Cooked pork that had been cooling for approximately 2 hours and 30 minutes was measured at 77°F. 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: The foods were discarded.Official report · Item 6-1C ↗
The Person in Charge (PIC) was unable to locate the time control procedures for milk and cooked noodles that are held above 41°F or below 135°F. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or…
Code .04(6)(i)
The Person in Charge (PIC) was unable to locate the time control procedures for milk and cooked noodles that are held above 41°F or below 135°F. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: The procedures were written.Official report · Item 6-1D ↗
The PIC was unable to locate the test strips used to measure sanitizer concentration. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)
Code .05(3)(h),(i)
The PIC was unable to locate the test strips used to measure sanitizer concentration. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)Official report · Item 15B ↗
The recently installed water heater provides 75,100 BTU; however, the facility currently requires approximately 125,000 BTU to meet its hot water demand. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. (Pf)
Code .06(1)(g),(h)
The recently installed water heater provides 75,100 BTU; however, the facility currently requires approximately 125,000 BTU to meet its hot water demand. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. (Pf)Official report · Item 16A ↗
The dry storage area has a concrete floor. The walls in the dry storage area are painted wood. Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: 1. Smooth, durable, and easily cleanable for areas where food service establishment operations are conducted; (C) 2. Closely woven and easily cleanable carpet for areas where food service eshlisbment operations are conducted; and 3. Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food service unit servicing areas, and areas subject to flushing or spray cleaning methods. (C)
Code .07(1)(a)
The dry storage area has a concrete floor. The walls in the dry storage area are painted wood. Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: 1. Smooth, durable, and easily cleanable for areas where food service establishment operations are conducted; (C) 2. Closely woven and easily cleanable carpet for areas where food service eshlisbment operations are conducted; and 3. Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food service unit servicing areas, and areas subject to flushing or spray cleaning methods. (C)Official report · Item 17C ↗
A coved base is not present in the dry storage area. In food service establishments in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch (1 mm). (C)
Code .07(2)(c)
A coved base is not present in the dry storage area. In food service establishments in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch (1 mm). (C)Official report · Item 17C ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Aug 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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