Metro Atlanta News
SRI THAI received a U, scoring 32 out of 100, in a Gwinnett County food-service inspection on Oct 20, 2026. The official report lists 18 findings. [1]
The report states: “Several risk factor violations were observed during today's inspection as a result of an overall lack of active managerial control.” [2]
The inspector also observed an employee go outside through the back door, come back into the kitchen, change gloves, and touch clean utensils without washing hands. [3]
A separate finding described handwashing sinks in the kitchen and employee restrooms unable to provide water at a temperature of at least 85F. [4]
Showing 18 of 18 findings
Several risk factor violations were observed during today's inspection as a result of an overall 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. (Pf)
Code .03(2)(a)-(n),(p)
Several risk factor violations were observed during today's inspection as a result of an overall 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. (Pf)Official report · Item 1-2A ↗
Observed employee go outside through the back door, come back into the kitchen, change gloves, and touch clean utensils without washing hands. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to…
Code .03(5)(c)
Observed employee go outside through the back door, come back into the kitchen, change gloves, and touch clean utensils without washing hands. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7) when switching between working with raw food and working with ready-to-eat food; 8) before putting on gloves; 9) after engaging in other activities that contaminate hands; 10) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Employee washed hands and washed/sanitized utensils.Official report · Item 2-1B ↗
Observed handwashing sinks in the kitchen and employee restrooms unable to provide water at a temperature of at least 85F. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85°F (29.4°C) through a mixing valve or combination faucet. (Pf) Self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
Code .06(2)(c)
Observed handwashing sinks in the kitchen and employee restrooms unable to provide water at a temperature of at least 85F. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85°F (29.4°C) through a mixing valve or combination faucet. (Pf) Self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.Official report · Item 2-2D ↗
Observed facility without adequate parasite destruction letter from suppliers providing fish for raw consumption (True World, JFC). If the fish are frozen by a supplier, a written letter of parasite destruction from the supplier stipulating that the fish supplied are frozen to a temperature and for a time specified under Rule .04(5)(f) may substitute for the records specified under paragraph 1 of Rule .04(5)(g). (Pf)
Code .04(5)(g)
Observed facility without adequate parasite destruction letter from suppliers providing fish for raw consumption (True World, JFC). If the fish are frozen by a supplier, a written letter of parasite destruction from the supplier stipulating that the fish supplied are frozen to a temperature and for a time specified under Rule .04(5)(f) may substitute for the records specified under paragraph 1 of Rule .04(5)(g). (Pf)Official report · Item 3-1D ↗
Observed employee that was wearing gloves walk outside through the back door, come back into the kitchen, and start peeling vegetables without changing gloves/washing hands. 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 removed gloves, washed hands, and discarded the peeled vegetables.
Code .04(4)(n)1
Observed employee that was wearing gloves walk outside through the back door, come back into the kitchen, and start peeling vegetables without changing gloves/washing hands. 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 removed gloves, washed hands, and discarded the peeled vegetables.Official report · Item 4-1A ↗
Observed ice machine with a build-up of a black mold-like substance. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)
Code .05(7)(a)1
Observed ice machine with a build-up of a black mold-like substance. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)Official report · Item 4-2B ↗
Observed multiple time/temperature control for safety foods cold holding above 41F (see temp log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC (Person in Charge) discarded the food items.
Code .04(6)(f)
Observed multiple time/temperature control for safety foods cold holding above 41F (see temp log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC (Person in Charge) discarded the food items.Official report · Item 6-1A ↗
Observed time/temperature control for safety food items on 4-hour time control without the start/discard time appropriately labeled. **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** 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…
Code .04(6)(i)
Observed time/temperature control for safety food items on 4-hour time control without the start/discard time appropriately labeled. **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** 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: PIC labeled the food items with the start/discard time.Official report · Item 6-1D ↗
Observed multiple time/temperature control for safety foods prepared and cold-held in the facility for more than 24 hours without an appropriate date mark. 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: PIC datemarked the food items.
Code .04(6)(g)
Observed multiple time/temperature control for safety foods prepared and cold-held in the facility for more than 24 hours without an appropriate date mark. 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: PIC datemarked the food items.Official report · Item 6-2 ↗
Observed multiple time/temperature control for safety foods prepared and cold held in the facility past the 7 day datemark. 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: PIC discarded the food items.
Code .04(6)(h)
Observed multiple time/temperature control for safety foods prepared and cold held in the facility past the 7 day datemark. 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: PIC discarded the food items.Official report · Item 6-2 ↗
Observed a butane lighter stored above food items and a chemical spray bottle stored in the same container as food items. 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: The butane lighter and chemical spray bottle were relocated to the appropriate chemical storage location.
Code .07(6)(c)
Observed a butane lighter stored above food items and a chemical spray bottle stored in the same container as food items. 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: The butane lighter and chemical spray bottle were relocated to the appropriate chemical storage location.Official report · Item 8-2B ↗
Observed written consumer allergy notification not displayed in public view. 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)
Code .04(7)(d)
Observed written consumer allergy notification not displayed in public view. 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 ↗
Observed containers of food stored on the floor in the kitchen prep area and in the walk-in freezer. Also observed food stored uncovered in the up-right freezer and walk-in freezer. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C) Corrective Actions: PIC moved the containers of food to a storage location at least 6 inches above the ground, and foods were stored covered.
Code .04(4)(q)
Observed containers of food stored on the floor in the kitchen prep area and in the walk-in freezer. Also observed food stored uncovered in the up-right freezer and walk-in freezer. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C) Corrective Actions: PIC moved the containers of food to a storage location at least 6 inches above the ground, and foods were stored covered.Official report · Item 12A ↗
Observed multiple in-use wet wiping cloths stored in sanitizer buckets containing too low of a sanitizer concentration. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: PIC remade the sanitizer buckets to contain an adequate concentration of chlorine sanitizer.
Code .04(4)(m)
Observed multiple in-use wet wiping cloths stored in sanitizer buckets containing too low of a sanitizer concentration. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: PIC remade the sanitizer buckets to contain an adequate concentration of chlorine sanitizer.Official report · Item 12C ↗
Observed covered receptacles not provided in the womens restroom. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. (C)
Code .06(5)(h)
Observed covered receptacles not provided in the womens restroom. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. (C)Official report · Item 17A ↗
Observed employee drink and personal items stored on kitchen prep counters. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Employees moved their personal items to the designated employee storage area.
Code .07(4)(b)
Observed employee drink and personal items stored on kitchen prep counters. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Employees moved their personal items to the designated employee storage area.Official report · Item 17D ↗
Observed live insects in the kitchen prep area. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; (C) 2. Routinely inspecting the premises for evidence of pests; (C) 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and 4. Eliminating harborage conditions.(C)
Code .07(5)(k)
Observed live insects in the kitchen prep area. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; (C) 2. Routinely inspecting the premises for evidence of pests; (C) 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and 4. Eliminating harborage conditions.(C)Official report · Item 18 ↗
Observed insect control devices stored on and above kitchen prep counters. Insect control devices shall be installed so that: 1) The devices are not located over a food preparation area; (C) and 2) Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. (C) Corrective Actions: PIC discarded the insect control devices.
Code .07(2)(k)
Observed insect control devices stored on and above kitchen prep counters. Insect control devices shall be installed so that: 1) The devices are not located over a food preparation area; (C) and 2) Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. (C) Corrective Actions: PIC discarded the insect control devices.Official report · Item 18 ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Oct 20, 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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