83/100Grade B
Peachtree Corners · Health score & inspection history
TAVERN AT MEDLOCK
3230 Medlock Bridge Rd Suite 101 Peachtree Corners, GA 30092
Latest available inspection
Gwinnett County81/100Grade B
What the inspector found
All 7 findings ↗7 findings recorded on Jul 29, 2026.
Inspector observationItem 4-2B ↗
Food-contact surface sanitation
The in-use mechanical warewasher at the bar initially showed no detectable chlorine at the required 50 ppm. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: After priming, the machine dispensed chlorine at 50 ppm.
Inspector’s full note
Inspection item: Inspection item 4-2B
Code .05(6)(n)
The in-use mechanical warewasher at the bar initially showed no detectable chlorine at the required 50 ppm. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: After priming, the machine dispensed chlorine at 50 ppm.
Official report · Item 4-2B ↗Correction status not recorded
Inspector observationItem 6-1A ↗
Cold holding
Time/temperature control for safety foods above 41°F in the walk-in cooler, drawer cooler under the grill, and the preparation coolers in the cooking area. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The foods were discarded.
Inspector’s full note
Inspection item: Inspection item 6-1A
Code .04(6)(f)
Time/temperature control for safety foods above 41°F in the walk-in cooler, drawer cooler under the grill, and the preparation coolers in the cooking area. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The foods were discarded.
Official report · Item 6-1A ↗Correction status not recorded
Inspector observationItem 6-1C ↗
Cooling time and temperature
Melted cheese cooling since 10:00 a.m.; temperature measured at 51°F at 4:14 p.m. Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: The food was discarded.
Inspector’s full note
Inspection item: Inspection item 6-1C
Code .04(6)(d)
Melted cheese cooling since 10:00 a.m.; temperature measured at 51°F at 4:14 p.m. Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: The food was discarded.
Official report · Item 6-1C ↗Correction status not recorded
Read 4 more findings
Inspector observationItem 10D ↗
Food labeling and containers
An allergen menu is not provided. 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C)
Inspector’s full note
Inspection item: Inspection item 10D
Code .04(7)(d)
An allergen menu is not provided. 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C)
Official report · Item 10D ↗Correction status not recorded
Inspector observationItem 13A ↗
Required permits and notices
The inspection score of 100 is currently posted, rather than the current score of 90. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C)
Inspector’s full note
Inspection item: Inspection item 13A
Code .02(1)(d)
The inspection score of 100 is currently posted, rather than the current score of 90. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C)
Official report · Item 13A ↗Correction status not recorded
Inspector observationItem 14A ↗
Utensil storage
The tongs and spatulas used for cooked and raw foods were stored in water at 98°F and 100°F; the container and utensils were cleaned and sanitized. 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…
Inspector’s full note
Inspection item: Inspection item 14A
Code .04(4)(k)
The tongs and spatulas used for cooked and raw foods were stored in water at 98°F and 100°F; the container and utensils were cleaned and sanitized. 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)
Official report · Item 14A ↗Correction status not recorded
Inspector observationItem 15A ↗
Equipment design and condition
&3The ambient air temperature of the walk-in cooler is 44°F. 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.
Inspector’s full note
Inspection item: Inspection item 15A
Code .05(6)(q)1
&3The ambient air temperature of the walk-in cooler is 44°F. 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 status not recorded
Correction status comes from the dated report. Later changes may not be recorded here.
Inspection history 1
Official history ↗- Latest available81/100BReport
1 available inspection report. History may be incomplete.
About this location record
This page follows facility 91380252-FFF1-4039-ADA8-DB318E33AE2D within Gwinnett County. Names and addresses remain as recorded at each inspection. Different official facility IDs remain separate. Intervening inspections may be missing.
Recorded address: Official inspection listing ↗ ·