Metro Atlanta News
MS PATS SOUTHERN BISTRO received a C, scoring 71 out of 100, in a Gwinnett County food-service inspection on Nov 5, 2026. The official report lists nine findings. [1]
Inspection purpose: Routine
The inspector observed a bag of lettuce with mold. [2]
The inspector also observed mashed potatoes, chicken breast, and gravy held below 135°F (57°C) in the hot-holding unit. [3]
A separate finding described 5 pans of cooked turkey dressing, a time/temperature control for safety food, cooked the previous night, that did not cool to 41°F. [4]
Showing 9 of 9 findings
Observed a bag of lettuce with mold. Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: The bag was discarded.
Code .04(1)
Observed a bag of lettuce with mold. Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: The bag was discarded.Official report · Item 3-1C ↗
Observed mashed potatoes, chicken breast, and gravy held below 135°F (57°C) in the hot-holding unit. Observed the hot-holding unit holding below 135°F (57°C). See temperature log. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: The food was allowed to be reheated.
Code .04(6)(f)
Observed mashed potatoes, chicken breast, and gravy held below 135°F (57°C) in the hot-holding unit. Observed the hot-holding unit holding below 135°F (57°C). See temperature log. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: The food was allowed to be reheated.Official report · Item 6-1B ↗
Observed 5 pans of cooked turkey dressing, a time/temperature control for safety food, cooked the previous night, that did not cool to 41°F. 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: The pans of dressing were discarded.
Code .04(6)(d)
Observed 5 pans of cooked turkey dressing, a time/temperature control for safety food, cooked the previous night, that did not cool to 41°F. 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: The pans of dressing were discarded.Official report · Item 6-1C ↗
Observed 3 bags of lettuce and two bags of coleslaw expired in the reach-in cooler. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as "keep refrigerated" and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer's expiration date or the sell-by date. (P) Corrective Actions: The bags of food were discarded.
Code .04(8)(b)
Observed 3 bags of lettuce and two bags of coleslaw expired in the reach-in cooler. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as "keep refrigerated" and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer's expiration date or the sell-by date. (P) Corrective Actions: The bags of food were discarded.Official report · Item 10D ↗
Observed 5 pans of turkey dressing cooling in closed foil pans stacked on top of each other in the reach-in cooler. 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: The person in charge was educated on the proper cooling methods.
Code .04(6)(e)
Observed 5 pans of turkey dressing cooling in closed foil pans stacked on top of each other in the reach-in cooler. 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: The person in charge was educated on the proper cooling methods.Official report · Item 11A ↗
Observed fish thawing in reduced oxygen packaging in the reach-in cooler, and meat thawing in still water in the meat sink. 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: The fish was discarded, and the meat was allowed to thaw under running cold water.
Code .04(6)(c)
Observed fish thawing in reduced oxygen packaging in the reach-in cooler, and meat thawing in still water in the meat sink. 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: The fish was discarded, and the meat was allowed to thaw under running cold water.Official report · Item 11C ↗
Observed a food employee handling food with a watch on. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: The watch was removed, and the food employee washed their hands.
Code .03(5)(h)
Observed a food employee handling food with a watch on. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: The watch was removed, and the food employee washed their hands.Official report · Item 12B ↗
&3Observed 4 boxes of single-use products stored on the floor in the hallway and the storage room. Single-service and single-use articles shall be stored: 1) in a clean, dry location; 2)where they are not exposed to splash, dust or other contamination; and 3) at least 6 inches above the floor. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C)
Code .05(10)(e)1
&3Observed 4 boxes of single-use products stored on the floor in the hallway and the storage room. Single-service and single-use articles shall be stored: 1) in a clean, dry location; 2)where they are not exposed to splash, dust or other contamination; and 3) at least 6 inches above the floor. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C)Official report · Item 14C ↗
&3Observed multiple broken food container lids. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections .05(1) and .05(2) or shall be discarded. (C) Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.
Code .05(6)(q)1
&3Observed multiple broken food container lids. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections .05(1) and .05(2) or shall be discarded. (C) Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.Official report · Item 15A ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Nov 5, 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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