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SODEXO AT BROADCOM scores 74; inspectors cite food condition issues

Inspected

4385 River Green Pkwy Duluth, GA 30096

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SODEXO AT BROADCOM received a C, scoring 74 out of 100, in a Gwinnett County food-service inspection on Nov 2, 2026. The official report lists six findings. [1]

Inspection score

74/100Grade COfficial inspection

Inspection summary

Inspection purpose: Routine

The inspector observed a six cans of chickpeas and cannellini beans with dents on the seams. [2]

The inspector also observed two gallons of milk, one carton of almond milk, one carton of oat milk, and whip cream in the Redbull cooler temping above 41F after being held for longer than four hours. [3]

The report states: “Mutiple grab-and-go time/temperature control for safety (TCS) foods (ham and cheese sandwiches, turkey sandwiches, yogurt parfaits, individual ranch dressings, individual Caesar dressings, and cut melon) did not cool to 41F in four hours.” [4]

What inspectors found

Read the official report

Showing 6 of 6 findings

  1. Food condition

    Item 3-1C
    Observed a six cans of chickpeas and cannellini beans with dents on the seams. Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: Person in Charge (PIC) removed cans to a designated area to be retuned.
    Inspector’s full note

    Code .04(1)

    Observed a six cans of chickpeas and cannellini beans with dents on the seams. Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: Person in Charge (PIC) removed cans to a designated area to be retuned.
    Official report · Item 3-1C ↗
    No correction or repeat marker recorded.

  2. Cold holding

    Item 6-1A
    Observed two gallons of milk, one carton of almond milk, one carton of oat milk, and whip cream in the Redbull cooler temping above 41F after being held for longer than four hours. Observed gallon of milk in coffee bar prep cooler temping above 41F after being held for longer than four hours. (see temp log) Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Items were discarded.
    Inspector’s full note

    Code .04(6)(f)

    Observed two gallons of milk, one carton of almond milk, one carton of oat milk, and whip cream in the Redbull cooler temping above 41F after being held for longer than four hours. Observed gallon of milk in coffee bar prep cooler temping above 41F after being held for longer than four hours. (see temp log) Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Items were discarded.
    Official report · Item 6-1A ↗
    No correction or repeat marker recorded.

  3. Cooling time and temperature

    Item 6-1C
    Mutiple grab-and-go time/temperature control for safety (TCS) foods (ham and cheese sandwiches, turkey sandwiches, yogurt parfaits, individual ranch dressings, individual Caesar dressings, and cut melon) did not cool to 41F in four hours. (see temp log). Individual ranch and Caesar dressings are made in house and contain TCS foods. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (P) Corrective Actions: Items were discarded.
    Inspector’s full note

    Code .04(6)(d)

    Mutiple grab-and-go time/temperature control for safety (TCS) foods (ham and cheese sandwiches, turkey sandwiches, yogurt parfaits, individual ranch dressings, individual Caesar dressings, and cut melon) did not cool to 41F in four hours. (see temp log). Individual ranch and Caesar dressings are made in house and contain TCS foods. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (P) Corrective Actions: Items were discarded.
    Official report · Item 6-1C ↗
    No correction or repeat marker recorded.

  4. Date marking and disposition

    Item 6-2
    Observed several TCS foods held in the facility for more than seven days. (2 packages of turkey 10/26, 3 packages of prosciutto 10/26, salami 10/26, turkey 10/19, deli beef 10/1, ham 10/26), 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: Items discarded.
    Inspector’s full note

    Code .04(6)(h)

    Observed several TCS foods held in the facility for more than seven days. (2 packages of turkey 10/26, 3 packages of prosciutto 10/26, salami 10/26, turkey 10/19, deli beef 10/1, ham 10/26), 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: Items discarded.
    Official report · Item 6-2 ↗
    No correction or repeat marker recorded.

  5. Cooling methods and equipment

    Item 11A
    Facility using improper methods for cooling TCS foods. Individual ranch and Caesar dressings cooling in a pan at room temperature on top of ice. Grab and go TCS foods cooling in coolers where customer activity is frequent. Per person in charge, employees are to fill out cooling logs, however, cooling logs were not completed for today. 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…
    Inspector’s full note

    Code .04(6)(e)

    Facility using improper methods for cooling TCS foods. Individual ranch and Caesar dressings cooling in a pan at room temperature on top of ice. Grab and go TCS foods cooling in coolers where customer activity is frequent. Per person in charge, employees are to fill out cooling logs, however, cooling logs were not completed for today. 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: Recommended cooling individual salad dressings in ice and cooling grab and go TCS foods in kitchen prep coolers before placing in the customer grab and go coolers. Discussed the importance of maintaining cooling logs.
    Official report · Item 11A ↗
    No correction or repeat marker recorded.

  6. Equipment design and condition

    Item 15A
    Observed prep cooler by coffee bar not holding temperature below 41F. (see temp log) Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C) Corrective Actions: Could not correct on site.
    Inspector’s full note

    Code .05(6)(a)

    Observed prep cooler by coffee bar not holding temperature below 41F. (see temp log) Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C) Corrective Actions: Could not correct on site.
    Official report · Item 15A ↗
    No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.

Inspection history 1

Official history ↗
  1. This report
    74/100C
    Reading

Sources

01 / Primary source Official inspection & findings

Gwinnett County · Nov 2, 2026

02 / Same facility Official inspection history

Available records for this official facility

03 / How scoring works Georgia’s food-service rules
Record details & methodology
Authority
Gwinnett County
Inspection ID
DAD72ADA-CC0F-4919-9601-F2FD6BCCF834
Facility ID
7F5A58F3-DFB5-4E61-8F2B-B04C37F66D4A
Record captured
Venue address source
Official listing ·

Scores 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.

Georgia’s grading scale
A
90–100
B
80–89
C
70–79
U
0–69
Georgia food-service rules ↗

Checked