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Kitchen Inspections
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The following are among the food service establishments inspected from July 15-23 by the Hall County Environmental Health Department. Food service establishments are given a letter grade that coincides with a percentile: “A” (90-100), “B” (80-89), “C” (70-79), “U” 69 and below. Inspections (frequency of) a food service establishment are conducted based on risk categorization. The risk type is determined by the menu items served, the food preparation processes performed, and the previous food safety history in the food service establishment.

A new food service establishment that has never served food must score 100 (A) to receive a food service permit to operate. When a restaurant changes ownership, a new food service permit must be issued. To be issued a permit for a change of ownership, the establishment must score a 95 (A) or above with all foodborne illness risk factors and public health interventions in compliance. Permits must be posted in public view at all times. Establishments with drive-thru windows will also be required to have the top one-third of a copy of the most current inspection report visible through each window allowing customers to easily read the score, date of inspection and establishment information, in addition to the copy posted inside the establishment. Copies of the rules are available at the Hall County Environmental health Office. The rules and regulations are also available online at

To register a complaint against a food service establishment, contact the Hall County Environmental Health Department at 770-531-3973.

July 15

Hibachi Buffet

1500 Browns Bridge Road, Suite 117, Gainesville

Score: 77, Grade: C

Several plastic “Coke” cups with soda on prep tables in kitchen. Knife stone attached to board laying in hand sink in prep area. Most foods in reach-in coolers, sandwich units (inside) not covered. Cooked chicken out in bus tubs to “cool” in walk-in cooler barely cooling at room temperature. Within 1« hours not cooling at rate that would ensure 135F to 70 within two hours as required would be met. Cooked chicken put into deep bus tubs to cool first at room temperature and then put into walk-in cooler with lids put on containers that once covered will not allow for heat to escape. Frozen block chicken laying in standing water at meat prep sink. Frozen fish in bags laying in prep sink with only trickle of water in sink above the packages. Many soiled wiping cloths on prep surfaces throughout kitchen at start of inspection.

Inspector: Laurie Wentworth


Taqueria Las Palmas No. 2

1276 Industrial Blvd, Suite 1B, Gainesville

Score: 96, Grade: A

Cloths used to wipe food contact surfaces not stored in sanitizer between uses. Pans, containers stacked wet.

Inspector: Donna Black


July 16

Arby’s No. 1030

634 Shallowford Road, Gainesville

Score: 100, Grade: A

Inspector: Jennifer Wren


Little Caesars No. 1592-10

5866 Spout Springs Road Suite D, Flowery Branch

Score: 96, Grade: A

Lexan dishes that were drying after being cleaned and sanitized had greasy film on them.

Inspector: Wren

Wings & Philly

2115 Athens Highway, Suite A, Gainesville

Score: 92, Grade: A

Bottles of water on prep tables. No dates on prepared foods in coolers.

Inspector: Black


The Collegiate Grill

22 Main St., Gainesville

Score: 86, Grade: B

Reach-in freezer with prepared shake cups full of ice cream and not covered. Cut tomatoes and shredded cheese kept on ice for use with temperatures of 48F-60F. Raw hamburger in two-door reach-in sandwich unit pattied in AM (10-11 a.m.) with temperatures of 46F-49F. Raw hamburger in two-door reach-in cooler at 46F. Using Time as a Public Health Control (TPHC) for blanched hand-cut french fries but no time was marked on blanched fries for start/end of four hours. In-use knife to cut sandwiches stored between cold well and prep table — this area does not get cleaned and sanitized as required for storage of in-use utensil (every four hours).

Inspector: Wentworth


July 17

Chick-Fil-A at Stonebridge

5905 Spout Springs Road, Flowery Branch

Score: 98, Grade: A

Handles on coolers need to be cleaned more frequently because of possible contamination after food handlers use handles then touch or prepare food. Gaskets on coolers also need cleaning to remove food debris.

Inspector: Wren


Athena Pizza

6986 McEver Road, Suite A, Buford

Score: 82, Grade: B

Foods stored in coolers and walk-in coolers not covered. Vegetable slicer with heavy food residue, slicer, pans with food residue. No dates on ready-to-eat food. Cut potatoes stored on floor in walk-in cooler and underneath tea urn receiving splash from tea. Floor mixer, underneath fryers, outside bulk containers cooler doors, all shelves with heavy food residue. Floors throughout entire kitchen, underneath fryers, inside walk-in cooler, underneath three-compartment sink etc. with heavy buildup of foods — clean all floors — ceiling tiles in back of kitchen damaged and walls behind three-compartment sink area with debris — replace all ceiling tiles and clean walls — cove baseboard damaged throughout kitchen and is in process of being replaced. Numerous adult and baby roaches seen throughout kitchen, dry storage areas.

Inspector: Black


July 18

Sweet Magnolia’s

118 Main St. SW Suite 10, Gainesville

Score: 99, Grade: A

Slicer with food debris underneath sharpener and around screws and junctures of carriage and base.

Inspector: Jennifer Wren


July 21

The Blue Cow and Whistle Stop Cafe of Lula

6031 Main St., Lula

Score: 100, Grade: A

Inspector: Wentworth


July 22

Subway/The Pantry - KE No. 3342

5804 Cornelia Highway, Alto

Score: 99, Grade: A

Floor in back kitchen peeling and showing concrete underneath. Lights in back kitchen missing black end caps and tubes to short.

Inspector: Black


Chick-Fil-A at Longstreet

725 Jesse Jewell Parkway SE, Gainesville

Score: 100, Grade: A

Inspector: Black


Krystal—ALF 18

3470 Mundy Mill Road, Oakwood

Score: 69, Grade: U

Manager (PIC) on duty not aware of many of the procedures that take place within the establishment — reheating of chili, cooling of breakfast items (gravy, sausage, how to keep food items out for use on ice in small quantities to keep temperature. Food handler working grill handling raw hamburgers, onions, buns not washing hands between glove changes to work with food (keeping pairs of disposable gloves in pocket of apron). Disposable cup without lid and straw on prep table with onions at cook line. Disposable cup with lid and straw stored on shelf behind bags of grits in dry storage. Front-line hand sink with tea/coffee debris and dead bugs/debris around faucet. Lowboy cooler on front line holding food (milk, whip cream bag, commercial ranch dressing) 46F-49F. Full container of cheese (shredded) sitting on bed of ice at prep station with temperatures of 52F/53F. Bags of chili in pot for reheating hot holding at 125F after reheating two kinds of sausages in bag in walk-in cooler put in after breakfast about 11 a.m., barely below required 70F after four hours. Thermometers missing inside lowboy reach-in freezer and two-door reach-in refrigerator/freezer. One unit does not have an external thermometer and the other unit outside thermometer does not work. The only food temperature measuring devices available for use are the bimetallic stem type that are not accurate when measuring the temperature of thin massed foods. Lowboy reach-in cooler with torn door gasket (top), lowboy reach-in freezer with gasket torn and hanging from door (top). Shelving above three-compartment sink for the storage of clean and sanitized kitchenware/utensils with accumulation of grease and dust. Wall and ceiling panels above prep area/steam unit are very dusty.

Inspector: Wentworth


Subway No. 17546

4504 Cornelia Highway, Unit 3, Lula

Score: 100, Grade: A

Inspector: Black


Taqueria Silao

1710 Atlanta Highway, Gainesville

Score: 86, Grade: B

Bottles of open water, cups in kitchen — a single-service cup with a straw and lid must be used if a drink is to be in kitchen. Hand sink with utensils in sink and food items around sink blocking — hand sink must stay accessible at all times. Beef, chicken, beans on table with temps 92-109 degrees and foods being used (not cooling). No test strips available.

Inspector: Black


Avocado’s Restaurant

109 Bradford St. SE, Gainesville

Score: 100, Grade: A

Inspector: Black


July 23

Crossroad’s Bar and Grille

5900 Spout Springs Road, Suite A-1, Flowery Branch

Score: 95, Grade: A

Employee eating and drinking in wait area and drink in wrong type of cup. Employee blowing into gloves to put on.

Inspector: Black


Scott’s Downtown

131 Bradford St. NW, Gainesville

Score: 100, Grade: A

Inspector: Black


Outback Steakhouse No. 1123

655 Dawsonville Highway, Gainesville

Score: 90, Grade: A

Employee cutting large amount of lettuce with bare hands. Walk-in cooler with leaks in evaporator unit — ceiling with leak in dry storage.

Inspector: Black



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