Grayson Sweet Home Cafe receives A in Gwinnett County health inspection

1. 01

   Employee health reporting

   Item 2-2A ↗

   Employee health agreement had not been signed by 2 of the 3 workers in the facility. 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: Person in charge gave them a copy to read and sign.

   Inspector’s full note +

   Code .03(2)(o)

   Employee health agreement had not been signed by 2 of the 3 workers in the facility. 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: Person in charge gave them a copy to read and sign.

   Official report · Item 2-2A ↗
   No correction or repeat marker recorded.
2. 02

   Utensil storage

   Item 14A ↗

   Observed ice cream scoops stored in standing water that was at the temp of 69 degrees F. Water should be 135 degrees F or above. **2ND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or…

   Inspector’s full note +

   Code .04(4)(k)

   Observed ice cream scoops stored in standing water that was at the temp of 69 degrees F. Water should be 135 degrees F or above. **2ND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: PIC removed scoops and put them in the 3 compartment sink to be washed, rinsed, and sanitized.

   Official report · Item 14A ↗
   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.