GLACIER ICE BAR AND KITCHEN received an A, scoring 92 out of 100, in a Gwinnett County food-service inspection on Jun 26, 2026. The official report lists two findings. [1]
The report states: “Paper towels not provided at bar handwashing sink nor in restrooms.” [2]
The report states: “Several foods such as blanched potatoes, coleslaw, cheese dip, chili prepared in the facility over 24 hours stored in walk in cooler did not have date marking.” [3]
Showing 2 of 2 findings
Paper towels not provided at bar handwashing sink nor in restrooms. Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: Paper towels added to sinks.
Code .07(3)(b)
Paper towels not provided at bar handwashing sink nor in restrooms. Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: Paper towels added to sinks.Official report · Item 2-2D ↗
Several foods such as blanched potatoes, coleslaw, cheese dip, chili prepared in the facility over 24 hours stored in walk in cooler did not have date marking. Cooked garlic and cooked jalapeno in open top cooler prepared in facility over 24 hours without date marking. 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: Person in charge(PIC) added date marking…
Code .04(6)(g)
Several foods such as blanched potatoes, coleslaw, cheese dip, chili prepared in the facility over 24 hours stored in walk in cooler did not have date marking. Cooked garlic and cooked jalapeno in open top cooler prepared in facility over 24 hours without date marking. 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: Person in charge(PIC) added date marking to foods.Official report · Item 6-2 ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Jun 26, 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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