Metro Atlanta News
MORI HOUSE received a B, scoring 88 out of 100, in a Gwinnett County food-service inspection on Nov 6, 2026. The official report lists three findings. [1]
Inspection purpose: Routine
The inspector observed multiple food items prepared today that were not cooling at a sufficient rate. [2]
The inspector also observed multiple foods (tempura batter, eggs) that were intended for time control but were not marked with a discard time. [3]
The report states: “Observe multiple food items that were prepared this morning, then wrapped in plastic wrap or stored with the lid on while cooling.” [4]
Showing 3 of 3 findings
Observed multiple food items prepared today that were not cooling at a sufficient rate. 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: Items unwrapped and permitted to continue cooling.
Code .04(6)(d)
Observed multiple food items prepared today that were not cooling at a sufficient rate. 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: Items unwrapped and permitted to continue cooling.Official report · Item 6-1C ↗
Observed multiple foods (tempura batter, eggs) that were intended for time control but were not marked with a discard time. 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…
Code .04(6)(i)
Observed multiple foods (tempura batter, eggs) that were intended for time control but were not marked with a discard time. 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: Eggs discarded. Other items were marked with a discard time.Official report · Item 6-1D ↗
Observe multiple food items that were prepared this morning, then wrapped in plastic wrap or stored with the lid on while cooling. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Discussed with the person-in-charge proper cooling methods, including leaving foods uncovered while…
Code .04(6)(e)
Observe multiple food items that were prepared this morning, then wrapped in plastic wrap or stored with the lid on while cooling. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Discussed with the person-in-charge proper cooling methods, including leaving foods uncovered while cooling. Also discussed keeping cooler doors closed tightly.Official report · Item 11A ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Nov 6, 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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