FUJIISSA ICE CREAM received a U, scoring 64 out of 100, in a Gwinnett County food-service inspection on Aug 17, 2026. The official report lists 16 findings. [1]
The report states: “No person-in-charge (PIC) onsite.” [2]
The report states: “No Certified Food Safety Manager (CFSM) at facility.” [3]
A separate finding described PIC and other employee handle money and touch face/hair, then go to make food and drinks without washing hands. [4]
A newer inspection in our records, dated Aug 26, 2026, lists 92 out of 100, grade A. The findings above belong to the Aug 17, 2026 inspection. [5]
Showing 16 of 16 findings
No person-in-charge (PIC) onsite. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: Employee designated as PIC.
Code .03(2)
No person-in-charge (PIC) onsite. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: Employee designated as PIC.Official report · Item 1-2A ↗
;(b);(c)1,4,5,6,7, 8,9,10,11,12,13,14,15,16PIC was not knowledgeable on food safety. Could not answer questions relating to employee health, allergen awareness, temperature control, or date marking procedures. The person in charge must be able to demonstrate their food safety knowledge in one of the following ways: complying with this Chapter by having no violations of Priority Items during the current inspection; be a certified food safety manager by passing a test that is part of an accredited program; or be able to provide correct answers to food safety questions as they relate to the food service operation at hand. (Pf) Corrective Actions: Person-in-charge was coached on food safety.
Code .03(1)(a)
;(b);(c)1,4,5,6,7, 8,9,10,11,12,13,14,15,16PIC was not knowledgeable on food safety. Could not answer questions relating to employee health, allergen awareness, temperature control, or date marking procedures. The person in charge must be able to demonstrate their food safety knowledge in one of the following ways: complying with this Chapter by having no violations of Priority Items during the current inspection; be a certified food safety manager by passing a test that is part of an accredited program; or be able to provide correct answers to food safety questions as they relate to the food service operation at hand. (Pf) Corrective Actions: Person-in-charge was coached on food safety.Official report · Item 1-2A ↗
Observed multiple risk factor violations during today's inspection, resulting in an unsatisfactory score. PIC is not able to practice active managerial control of facility. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)
Code .03(2)(a)-(n),(p)
Observed multiple risk factor violations during today's inspection, resulting in an unsatisfactory score. PIC is not able to practice active managerial control of facility. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)Official report · Item 1-2A ↗
No Certified Food Safety Manager (CFSM) at facility. It has been more than 60 days since previous CFSM left. A Food service establishment must employ at least one Certified Food Safety Manager (CFSM) who also has managerial responsibilities within their facility to ensure food safety is being managed within the food service establishment during all hours of operation. (Pf)
Code .03(3)(a)
No Certified Food Safety Manager (CFSM) at facility. It has been more than 60 days since previous CFSM left. A Food service establishment must employ at least one Certified Food Safety Manager (CFSM) who also has managerial responsibilities within their facility to ensure food safety is being managed within the food service establishment during all hours of operation. (Pf)Official report · Item 1-2B ↗
Observed PIC and other employee handle money and touch face/hair, then go to make food and drinks without washing hands. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination…
Code .03(5)(c)
Observed PIC and other employee handle money and touch face/hair, then go to make food and drinks without washing hands. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7) when switching between working with raw food and working with ready-to-eat food; 8) before putting on gloves; 9) after engaging in other activities that contaminate hands; 10) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Employees washed hands.Official report · Item 2-1B ↗
PIC was not able to explain the employee health policy, including symptoms/diseases, when to exclude/restrict, and awareness to report to health department. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: PIC was coached on employee health.
Code .03(1)(c)2,3,17
PIC was not able to explain the employee health policy, including symptoms/diseases, when to exclude/restrict, and awareness to report to health department. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: PIC was coached on employee health.Official report · Item 2-2A ↗
PIC could not locate signed employee health agreements for any employees. 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)
Code .03(2)(o)
PIC could not locate signed employee health agreements for any employees. 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)Official report · Item 2-2A ↗
Observed employee wash hands in 3-compartment sink, then wash hands again in dump sink for drinks and ice. Observed both hand sinks in facility covered up by boxes. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf) Corrective Actions: Employee washed hands in hand sink. Boxes were removed from sinks.
Code .03(5)(d)
Observed employee wash hands in 3-compartment sink, then wash hands again in dump sink for drinks and ice. Observed both hand sinks in facility covered up by boxes. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf) Corrective Actions: Employee washed hands in hand sink. Boxes were removed from sinks.Official report · Item 2-2D ↗
Observed hand sink in kitchen without soap. **SECOND CONSECUTIVE VIOLATION** Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Soap was placed at hand sink.
Code .07(3)(a)
Observed hand sink in kitchen without soap. **SECOND CONSECUTIVE VIOLATION** Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Soap was placed at hand sink.Official report · Item 2-2D ↗
Observed multiple ice cream sandwiches being stored in reach-in freezer without covering. Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C) Corrective Actions: Ice cream sandwiches were covered.
Code .04(4)(c)1(iv)
Observed multiple ice cream sandwiches being stored in reach-in freezer without covering. Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C) Corrective Actions: Ice cream sandwiches were covered.Official report · Item 4-2A ↗
Observed container of taro milk, taro ice cream base, and milk ice cream base made more than 24 hours ago without date marks. Observed containers of whipped cream and oat milk opened more than 24 hours ago without date marks. Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Items were date marked.
Code .04(6)(g)
Observed container of taro milk, taro ice cream base, and milk ice cream base made more than 24 hours ago without date marks. Observed containers of whipped cream and oat milk opened more than 24 hours ago without date marks. Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Items were date marked.Official report · Item 6-2 ↗
Facility does not have probe thermometer for food. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. (Pf)
Code .05(3)(g)
Facility does not have probe thermometer for food. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. (Pf)Official report · Item 11D ↗
Observed multiple employees handling food without hair restraints. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Employees put on hats.
Code .03(5)(j)
Observed multiple employees handling food without hair restraints. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Employees put on hats.Official report · Item 12B ↗
Observed multiple employees handling food with watches, bracelets, and rings 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: Employees removed jewelry.
Code .03(5)(h)
Observed multiple employees handling food with watches, bracelets, and rings 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: Employees removed jewelry.Official report · Item 12B ↗
Observed in-use spoons holding in water below 135F. 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…
Code .04(4)(k)
Observed in-use spoons holding in water below 135F. 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: Spoons were taken to 3-compartment sink to be washed and sanitized.Official report · Item 14A ↗
Facility does not have test strips for chlorine sanitizer. **SECOND CONSECUTIVE VIOLATION** A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)
Code .05(3)(h),(i)
Facility does not have test strips for chlorine sanitizer. **SECOND CONSECUTIVE VIOLATION** A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)Official report · Item 15B ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Aug 17, 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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