LONG TIME NO SEE HOTPOT 2 received a U, scoring 61 out of 100, in a Gwinnett County food-service inspection on Jul 23, 2026. The official report lists 16 findings. [1]
The report states: “;(b);(c)1,4,5,6,7, 8,9,10,11,12,13,14,15,16Person-in-charge (PIC) was not able to demonstrate knowledge of the Food Code.” [2]
The report states: “PIC was not aware of employee health policy.” [3]
The report states: “&2Observed employee eating and drinking in kitchen.” [4]
A newer inspection in our records, dated Jul 31, 2026, lists 100 out of 100, grade A. The findings above belong to the Jul 23, 2026 inspection. [5]
Showing 16 of 16 findings
;(b);(c)1,4,5,6,7, 8,9,10,11,12,13,14,15,16Person-in-charge (PIC) was not able to demonstrate knowledge of the Food Code. PIC could not answer food safety questions regarding cooking/hot holding/cold holding temperatures, employee health, and allergen awareness. The person in charge must be able to demonstrate their food safety knowledge in one of the following ways: complying with this Chapter by having no violations of Priority Items during the current inspection; be a certified food safety manager by passing a test that is part of an accredited program; or be able to provide correct answers to food safety questions as they relate to the food service operation at hand. (Pf) Corrective…
Code .03(1)(a)
;(b);(c)1,4,5,6,7, 8,9,10,11,12,13,14,15,16Person-in-charge (PIC) was not able to demonstrate knowledge of the Food Code. PIC could not answer food safety questions regarding cooking/hot holding/cold holding temperatures, employee health, and allergen awareness. The person in charge must be able to demonstrate their food safety knowledge in one of the following ways: complying with this Chapter by having no violations of Priority Items during the current inspection; be a certified food safety manager by passing a test that is part of an accredited program; or be able to provide correct answers to food safety questions as they relate to the food service operation at hand. (Pf) Corrective Actions: Person-in-charge was coached on relevant food safety topics.Official report · Item 1-2A ↗
Observed multiple risk factor violations during today's inspection, resulting in an unsatisfactory score. PIC was not able to demonstrate active managerial control of 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)
Code .03(2)(a)-(n),(p)
Observed multiple risk factor violations during today's inspection, resulting in an unsatisfactory score. PIC was not able to demonstrate active managerial control of 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 ↗
PIC was not aware of employee health policy. PIC could not explain major foodborne illnesses, symptoms associated with them, their responsibility to exclude/restrict, or when to report to health department. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: PIC was…
Code .03(1)(c)2,3,17
PIC was not aware of employee health policy. PIC could not explain major foodborne illnesses, symptoms associated with them, their responsibility to exclude/restrict, or when to report to health department. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: PIC was coached on employee health.Official report · Item 2-2A ↗
PIC could not locate signed employee health agreements for multiple employees onsite. 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) Corrective Actions: Employees signed health agreements.
Code .03(2)(o)
PIC could not locate signed employee health agreements for multiple employees onsite. 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) Corrective Actions: Employees signed health agreements.Official report · Item 2-2A ↗
&2Observed employee eating and drinking in kitchen. Observed multiple employee drinks in unapproved containers (water bottles, cans, open cups) throughout kitchen. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Employee stopped eating and drinking. Employee drinks were discarded.
Code .03(5)(k)1
&2Observed employee eating and drinking in kitchen. Observed multiple employee drinks in unapproved containers (water bottles, cans, open cups) throughout kitchen. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Employee stopped eating and drinking. Employee drinks were discarded.Official report · Item 2-2B ↗
Facility does not have written procedures for vomit/diarrhea cleanup. 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) Corrective Actions: Vomit/diarrhea cleanup procedures provided.
Code .03(6)
Facility does not have written procedures for vomit/diarrhea cleanup. 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) Corrective Actions: Vomit/diarrhea cleanup procedures provided.Official report · Item 2-2E ↗
(vi)(vii)(viii)Observed raw chicken gizzards stored above ready to eat tripe and raw shrimp stored above ready to eat radish in walk-in cooler. Observed raw fish stored above ready to eat tofu strips, raw chicken gizzards stored above raw shrimp paste, and raw marinated beef stored above raw squid in self-service cooler. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II)…
Code .04(4)(c)1(i)(ii)(iii)(v)
(vi)(vii)(viii)Observed raw chicken gizzards stored above ready to eat tripe and raw shrimp stored above ready to eat radish in walk-in cooler. Observed raw fish stored above ready to eat tofu strips, raw chicken gizzards stored above raw shrimp paste, and raw marinated beef stored above raw squid in self-service cooler. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Items were moved to proper storage order.Official report · Item 4-1A ↗
Observed ice machine with yellow slime-like accumulation inside. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)
Code .05(7)(a)1
Observed ice machine with yellow slime-like accumulation inside. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)Official report · Item 4-2B ↗
Facility is using digital menus but consumer advisory on menu is not effective. Items served raw/undercooked are not disclosed on menu. Reminder statement is not easily readable at bottom of menu. If an animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective means. The disclosure and reminder statements (including…
Code .04(7)(e)
Facility is using digital menus but consumer advisory on menu is not effective. Items served raw/undercooked are not disclosed on menu. Reminder statement is not easily readable at bottom of menu. If an animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective means. The disclosure and reminder statements (including linking asterisking) shall be worded in legible type in all capital letters and no smaller than size font #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. (Pf)Official report · Item 5-2 ↗
Observed spray bottles of water and disinfectant solution without labels. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: Items were labeled.
Code .07(6)(b)
Observed spray bottles of water and disinfectant solution without labels. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: Items were labeled.Official report · Item 8-2B ↗
Observed multiple butane lighters being stored above prep areas in 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: Lighters were moved to lower shelving.
Code .07(6)(c)
Observed multiple butane lighters being stored above prep areas in 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: Lighters were moved to lower shelving.Official report · Item 8-2B ↗
No proper allergen disclosure located anywhere in 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)
Code .04(7)(d)
No proper allergen disclosure located anywhere in 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 ↗
Observed multiple containers of sauces and container of salt in kitchen without labels. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Items were labeled.
Code .04(4)(d)
Observed multiple containers of sauces and container of salt in kitchen without labels. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Items were labeled.Official report · Item 10D ↗
Observed multiple containers of soup base thawing at room temperature. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Items were placed under refrigeration to thaw.
Code .04(6)(c)
Observed multiple containers of soup base thawing at room temperature. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Items were placed under refrigeration to thaw.Official report · Item 11C ↗
Observed self-service sauce and topping bars in use without sneeze guards. Protective devices for counters, serving lines, salad bars and other similar food displays in food service establishments shall be designed and constructed so as to prevent contamination from coughing or sneezing. (P) Corrective Actions: Food items were removed from self-service bars and bars removed from service.
Code .04(4)(u)
Observed self-service sauce and topping bars in use without sneeze guards. Protective devices for counters, serving lines, salad bars and other similar food displays in food service establishments shall be designed and constructed so as to prevent contamination from coughing or sneezing. (P) Corrective Actions: Food items were removed from self-service bars and bars removed from service.Official report · Item 12A ↗
Facility does not have test strips for chlorine dish machine. 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)
Facility does not have test strips for chlorine dish machine. 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 ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Jul 23, 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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