Metro Atlanta News
AMERICAN LEGION POST 127 received a B, scoring 81 out of 100, in a Gwinnett County food-service inspection on Nov 4, 2026. The official report lists six findings. [1]
Inspection purpose: Routine
The report states: “PIC (Person in Charge) was unable to demonstrate in a verifiable manner that food employees are aware of their reporting responsibilities.” [2]
The inspector also observed multiple time/temperature control for safety foods cold-holding above 41F (see temp log). [3]
A separate finding described multiple time/temperature control for safety foods hot-holding below 135F (see temp log). [4]
Showing 6 of 6 findings
PIC (Person in Charge) was unable to demonstrate in a verifiable manner that food employees are aware of their reporting responsibilities. 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 read and signed employee health reporting agreement form.
Code .03(2)(o)
PIC (Person in Charge) was unable to demonstrate in a verifiable manner that food employees are aware of their reporting responsibilities. 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 read and signed employee health reporting agreement form.Official report · Item 2-2A ↗
Observed multiple time/temperature control for safety foods cold-holding above 41F (see temp log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC discarded the food items.
Code .04(6)(f)
Observed multiple time/temperature control for safety foods cold-holding above 41F (see temp log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC discarded the food items.Official report · Item 6-1A ↗
Observed multiple time/temperature control for safety foods hot-holding below 135F (see temp log). Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Employee discarded the food items.
Code .04(6)(f)
Observed multiple time/temperature control for safety foods hot-holding below 135F (see temp log). Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Employee discarded the food items.Official report · Item 6-1B ↗
Observed multiple time/temperature control for safety foods prepared and cold-held in the facility past the 7 day datemark. 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: PIC discarded the food items.
Code .04(6)(h)
Observed multiple time/temperature control for safety foods prepared and cold-held in the facility past the 7 day datemark. 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: PIC discarded the food items.Official report · Item 6-2 ↗
Observed prep cooler unable to maintain a temperature of 41F or below (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)
Code .05(6)(a)
Observed prep cooler unable to maintain a temperature of 41F or below (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)Official report · Item 15A ↗
Observed employee personal items and drinks stored on kitchen prep surfaces. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Employees moved the personal items to the designated employee storage area.
Code .07(4)(b)
Observed employee personal items and drinks stored on kitchen prep surfaces. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Employees moved the personal items to the designated employee storage area.Official report · Item 17D ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Nov 4, 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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