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Kitchen Inspections: April 17-23
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The following are among the food service establishments inspected from April 17-23 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 processed 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.

April 17

China Wok
1015 Jesse Jewell Parkway, Gainesville
Score: 80, Grade: B
Containers of food throughout kitchen were uncovered; all foods must be covered to prevent possible contamination. Two large containers of chicken in walk-in cooler prepared  previous day with temperatures of 45-47 F; to cool properly, foods must reach 70 F from 135 F within two hours and then 41 F within the next four hours. Large containers of cooked chicken in walk-in prepared yesterday with temperature of 55-57 F; foods must be cooled within six hours to 41 F or below. To effectively cool, use a combination of these methods: place food in shallow pans, separate into smaller or thinner portions, use containers that facilitate the transfer of heat or place food in an ice bath. Cups used for customer drinks sitting in container next to hand sink without protection, such as a splashguard; equipment and utensils must be stored in a clean and dry location that is protected from splash. Floors under cook line and under fryers need a good cleaning. Accumulation of food debris and grease was on floors and walls behind cook line and fryer. Accumulation of food and grease can be attractants for pests.
Inspector: Erin Kincaid

Subway No. 39661
3875 Mundy Mill Road, Oakwood
Score: 94, Grade: A
Diffusers and tea nozzles found with black mold and mildew. Clean tea nozzles every night and clean diffusers as often as necessary to keep them clean.
Inspector: Kincaid

The Palace-3 Lil Pig’s BBQ
1705 Cleveland Highway, Gainesville
Score: 96, Grade: A
Shelves in kitchen with residue; clean all shelving and keep clean to prevent insect and rodent attraction. Floors in kitchen, underneath all equipment and at floor and wall junctures found with debris; clean floor all the way to walls.
Inspector: Donna Black

University Yacht Club
6649 Yacht Club Road, Flowery Branch
Score: 92, Grade: A
Pans stored on shelf with food residue inside and heavy grease residue on outsides of pans; all pans need to be scrubbed to remove residue then cleaned and sanitized. Foods stored on floor in walk in cooler, freezer; all foods must be stored 6 inches off floor to protect from possible contamination. Inside cabinets in wait area damaged and rotting; repair cabinets. Microwave in wait area peeling inside; replace microwave.
Inspector: Black

April 20

Kate’s Diner
6276 Highway 52, Gillsville
Score: 99, Grade: A
Restroom door without a self-closer; restroom door need to be tight-fitting and self-closing. Walls in dry storage need repair, dry wall ripped, slit; walls need to be repaired and either painted with epoxy paint or use a covering like Fiberglass Reinforced Panels to meet requirement of smooth, durable and cleanable. Rough painted wood walls behind mop sink and around vegetable sink do not meet requirement of durable, cleanable and nonabsorbent. Look into wall coverings like Fiberglass Reinforced Panels that meet requirement. Fluorescent light fixture in dry storage needs fluorescent bulbs to be put into plastic sheaths with end caps to protect food and equipment storage in dry storage from any possible contamination from broken bulbs.
Inspector: Laurie Wentworth

Little Italy Pizza
990 Riverside Drive, Gainesville
Score: 84, Grade: B
Current certified food safety manager with expired certification. Ready-to-eat sandwiches, deli meats being prepared with bare hands; gloves, deli tissue or other barriers must be used when touching ready-to-eat foods. No bare hand contact is allowed. Single use utensils for customers at customer self-serve area not in approved dispenser; utensils must be in a dispenser that keeps handles extended up so that customer is touching only that handle.
Inspector: Black

Shane’s Rib Shack
5877 Spout Springs Road Building D500, Flowery Branch
Score: 83, Grade: B
Pork butts cooked overnight, held in smoker for catering, and when not needed wrapped tightly and put into cooler to cool with temperatures of 77 F-86 F after three hours in cooler. Cool potentially hazardous foods from 135 F to 70 F within two hours and from 135 F to 41 F within a total of six hours. Smoked half chickens and pork butts were tightly wrapped after cooking and put into cooler to cool and failing to cool in required parameters due to wrap not allowing heat to dissipate to facilitate rapid cooling. There is no prep sink dedicated to the washing of vegetables. A dedicated sink for the washing of preparation of vegetables is required. A period of 60 days will be given to install a sink for this purpose. Serving utensils for mac ’n’ cheese, pulled pork and cut-up chicken lying in the product; handles lying on top of food. Store utensils with handles extended out of the products for service. Dumpster area was found with accumulation of trash and debris; accumulation of grease was found around new and old grease receptacles behind store. Accumulation of trash, food and grease can be attraction for insects and rodents.
Inspector: Wentworth

April 21

Buffalo Wild Wings
1185 Dawsonville Highway NW, Gainesville
Score: 100, Grade: A
Inspector: Black

La Mejor De Michoacan No. 4
730 Pearl Nix Parkway Suite B, Gainesville
Score: 97, Grade: A
Boxes of foods sitting on floor in walk-in freezer; all food storage must be 6 inches off the floor.
Inspector: Black

April 22

Frances Meadows Aquatic and Community Center
1545 Community Way NE, Gainesville
Score: 100, Grade: A
Inspector: Black

La Malandrina
1706 Cleveland Highway, Gainesville
Score: 94, Grade: A
Container of precooked mixed pork for pupusas that was frozen was left out on prep table to thaw. Raw pieces of chicken in bowl in vegetable sink left to thaw. Potentially hazardous foods that require thawing as part of preparation must be thawed using one of these methods: thaw under refrigeration at 41 F or below, may take several days depending on the food item; thaw under running water in approved sink with enough water velocity to float off loose particles, water should be no more than 70 F; in a microwave and continue with cooking process in microwave or other conventional method; or thaw as part of cooking process, from frozen to cooked in one step. The only thermometer available for use is a meat thermometer with cook temperatures on the dial. Purchase either a bimetallic stem thermometer scaled from 0 F-220 F or a digital thermometer that reads temperatures from the probe tip if thin massed food are prepared, both these thermometers allow for cold food temperatures to be monitored and allow for easier monitoring of cooked, reheated and hot held foods. Raw chicken in bowl thawing in sink designated for the preparation of fruits and vegetables only. Raw animal foods may be thawed in a colander with water running over the chicken at no more than 70 F and at a velocity to float off loose particles in a clean and sanitized compartment of the three-compartment sink and compartment of three-compartment sink is cleaned and sanitized after thawing of meat.
Inspector: Wentworth

Luna’s Restaurant
200 Main St. SW, Suite 102, Gainesville
Score: 100, Grade: A
Inspector: Black

The Big Bear Cafe
893 Main St., Gainesville
Score: 73, Grade: C
Food handler preparing plate for customer picked bacon out of hotel pan on service line with bare hands. There must be a barrier between bare hands and food that is ready-to-eat. That barrier can be a utensil, tongs, deli tissue or single-use gloves. Drinks are in disposable cups with lids and straws but these cups are being kept on prep tables in kitchen where food is being handled and on prep table with silverware caddy in wait station area. These cups must be stored to prevent any possible contamination food and food contact surfaces, utensils, single-serve and single-use items and linens. Designate area for storage of these cups in wait area for wait staff and in kitchen keep cups below and away for food and food contact surfaces. Home canned peppers out on shelf with commercial hot sauces, steak sauce and syrup for customers to access or request of servers. Home canned products are prohibited from being offered or used in a food service establishment. Only a meat thermometer with limited temperatures printed on dial face available for cook to use to monitor temperatures of reheated, cooked and hot and cold held foods. With this thermometer there is no way to monitor cold holding or cooling temperatures and it is difficult to monitor reheating temperatures. Purchase a bimetallic stem thermometer scaled from 0 F-220 F and if thin foods are monitored, purchase a thin-tipped thermometer, digital.
Inspector: Wentworth

April 23

Fajitas Mexican Restaurant Mobile No. 1
1210 Thompson Bridge Road Suite F, Gainesville
Score: 96, Grade: A
Bulk foods, meats, breads in unit to be served; all foods must be individually wrapped and not served out in bulk.
Inspector: Black

Guest House Inn & Suites
520 Queen City Parkway, Gainesville
Score: 91, Grade: A
Gravy at serve area found with temps of 96 degrees; all potentially hazardous hot hold foods must hold at 135 degrees or higher.
Inspector: Black

Road Atlanta DBA the Paddock Grille
5300 Winder Highway, Braselton
Score: 84, Grade: B
Hands were not being washed between any glove changes. Before putting on gloves to work with food, hands must be properly washed. Food handler touched sandwiches on grill to cut before removing from grill to wrap for service. If sandwiches need to be touched for cutting, a single-use glove must be worn or a utensil used to touch the sandwiches since at that point they are ready-to-eat and bare hand contact is not approved for handling ready-to-eat foods. Hamburgers cooked to order without a consumer advisory on the menu. If customers are allowed to request hamburgers cooked to their liking, not cooked all the way done, then a consumer advisory warning customers of the risks associated with consuming raw or undercooked hamburgers must be printed on menu. None of the food handlers, cook, sandwich assembly personnel, wearing hair restraint. Food handling personnel must wear hair restraint, a hat or hair net is required.
Inspector: Wentworth

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