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Kitchen Inspections: Dec. 10-11
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The following are among the food service establishments inspected from Dec. 10-11 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.

Dec. 10

La Flor De Jalisco
1299 Industrial Blvd., Gainesville
Score: 86, Grade: B
Multiple packs and containers of raw chicken stored on top of ready-to-eat foods in cooler; all raw foods must be stored below ready-to-eat foods to prevent possible contamination. Whole bunches of cilantro being stored directly on top of dishes on shelve above three-compartment sink that is used for holding clean kitchenware; store foods in separate containers to prevent possible contamination. Food handler not wearing a hair restraint.
Inspector: Donna Black

Papa’s Pizza To Go
2988 Gillsville Highway, Gainesville
Score: 89, Grade: B
A copy of ServSafe certification posted in facility; only an original certificate may be posted for the certified food safety manager. No soap in employee bathroom; each hand washing sink must be supplied with soap. Hand washing sink and vegetable sink with accumulation of mold and soiled; clean these areas as often as necessary to keep them clean. Dumpster missing drain plug. Accumulation of refuse around dumpster; clean this area and maintain.
Inspector: Erin Kincaid

Total Assets Auction
6944 Holly Springs Road, Lula
Score: 93, Grade: A
Water sampling for total coliform and fecal coliform not reported as required every three months; should have been reported in October. Food handler preparing food without hair restraint. Towel being used to lay kitchenware and utensils to air dry after cleaning and sanitizing. Cloths can be stored in sanitizer between uses or if dry can be used to wipe spills off plates before service, but should not be used to lay utensils on. Ice cream scoop stored in standing water between uses; in-use utensils may be stored in the product or on a clean and sanitized surface or in a clean and sanitized container.
Inspector: Laurie Wentworth

Windows Restaurant
7000 Lanier Islands Parkway, Buford
Score: 93, Grade: A
Travel coffee mug under cook sink in main kitchen, bottle of water behind counter at Butler’s Pantry; drinks are allowed in areas where food is prepared or handled if the drinks are in disposable single-serve cups with a secure lid and straw. Buffet for self-service does not provide any protection of food from consumers, no sneeze shields; food must be protected from any possible contamination while on display for service.
Inspector: Wentworth

Dec. 11

El Griton Mexican Grill
415 Atlanta Highway Suite 1 and 2, Gainesville
Score: 96, Grade: A
Cold medicine stored on shelf used for dry goods; medicines that are for employee health must be located in a designated area to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles.
Inspector: Kincaid

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