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Kitchen inspections for Jan. 4-7
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The following are among the food service establishments inspected from Jan. 4-7 by the Hall County Environmental Health Department. New rules and regulations for food service began on Dec. 1, 2007. Food service establishments will now be 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 will be conducted based on risk categorization. The risk type shall be 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 food service 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. Food service establishments with drive-through 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 new 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.


Jan. 4


4810 Gloden Parkway, Buford

Score: 94, Grade: A

Ice scoop in scoop container that had food residue, debris. Stored pans were stacked wet. Dumpster doors open.

Inspector: Shelby Finch

Vinny’s New York Pizza & Grill

4977 Friendship Road, Suite 102, Buford

Score: 90, Grade: A

Make-line cooler not keeping temperatures below 41 degrees F. Cooked garlic in butter on steam table (100 F) not above 135 F. Reach-in freezer needs thorough cleaning to remove food residue, debris at bottom. Dough mixer needs to be cleaned after each use to prevent possible contamination or insect, rodent attraction.

Inspector: Finch

Finis Pizzeria Inc.

5857 Spout Springs Road, Suite A 306, Flowery Branch

Score: 90, Grade: A

Back hand sink not stocked for use — no soap or paper towels. This same hand sink is not accessible for use by dish washing staff since dish table prevents easy access (blocks the path). Tomato pasta sauce not put into shallow containers to continue cooling process from 70 degrees to 41 degrees after initial two hours cooling from 135 degrees to 70 degrees (total of 6 hours from 135 degrees to 41 degrees). Shallow containers with lids cracked allow for continued cooking — using large Lexan containers full with lids on tight. Cups stored with drinking edge (rims) upside down on sticky, dusty counter top at drink dispenser area. Counter top under drink dispenser needs good cleaning — sticky, dusty and trash (plaster) behind and under machine.

Inspector: Laurie Wentworth

Pollo Campero

504 Queen City Parkway, Gainesville

Score: 96, Grade: A

Drinks in food prep areas must be single service with tight fitting lids and straws. Hand sinks must be stocked with paper towels at all times.

Inspector: Lydia Hoffhines

Georgia Mountains Center

301 Main St., Gainesville

Score: 100, Grade: A

Inspector: Hoffhines

Jan. 5

Monkey Joe’s

2283 Browns Bridge Road, Gainesville

Score: 90, Grade: A

Chemical bottle not labeled — first aid kits (medications inside) on top of ice cream freezer. Inspection report behind counter. Pizza slicers and tongs being stored on tray on top of coke machine. Debris on wall underneath hand sink — clean walls — repair crack in wall corner near window and damaged FRP and covered baseboard in front of mop sink; store all vacuum cleaners and shop vac in other storage areas.

Inspector: Donna Black

Papa’s Pizza To Go

2988 Gillsville Highway, Gainesville

Score: 80, Grade: B

The owner or at least one food service manager on staff shall have successfully completed a food safety training program approved by the Department and passed a professionally validated CFSM examination accredited by the Conference of Food Protection; the deadline for existing establishments was Dec. 1, 2009. Many food contact surfaces have food debris/residue — veggie sink, slicer, trays, container lids, etc. Deli meat (roast beef and turkey meat) time dated but exceeded seven days. No hair restraint worn during food preparation. Nonfood contact surfaces have grease accumulation and food residue (counters, storage racks, hood vents and racks).

Inspector: Finch


3646 Thompson Bridge Road, Gainesville

Score: 100, Grade: A

Inspector: Laurie Wentworth

Domino’s Pizza

3606 Thompson Bridge Road, Gainesville

Score: 98, Grade: A

Side panels of prep table are peeling off and stainless strips are loose. Seal hand sink next to prep cooler back to wall. Walls need cleaning beside back door and beside prep sink.

Inspector: Black


1011 Riverside Drive,


Score: 99, Grade: A

Floors need better cleaning at floor/wall juncture, especially in corners throughout kitchen and inside walk-in cooler. Ceiling needs dusting around diffusers and vents; accumulation of dust can blow onto food, food contact surfaces.

Inspector: Wentworth

New China Buffet

250 John W. Morrow
Parkway, Gainesville

Score: 79, Grade: C

Most foods not covered. Utensils stored with food debris, wet. Ware washer sanitizer (bleach) level above 100ppm. Most food not labeled with prep/open date. Two cases of chicken thawing on floor at room temperature. Thermometers missing, not visible in walk-in cooler and freezer. Food stored on floor throughout restaurant. Glasses, utensils, pans, etc., stored wet. Counters have stainless steel attached to them, but the stainless steel is not longer attached along the edges. Nonfood contact surfaces under counters, etc., need detailed cleaning; heavy buildup of grease on fryers, etc. No covered trash cans in ladies room. Floors, walls, and ceilings in kitchen have grease, food debris, dust — entire kitchen needs detailed cleaning. Hood system dripping grease, dust onto surfaces below — clean ASAP to prevent grease and dust from food and nonfood contact surfaces.

Inspector: Kathleen McDuffie

Jan. 6

El Carreton Inc., No. 1

608 Atlanta Highway,

Score: 83, Grade: B

Four-door cooler not keeping foods in storage at required 41 degrees or below — foods at temperatures of 48 degrees. Reheating already prepared pork with date on package past seven-day use-by date. No thermometer available to monitor the temperatures of cold held foods. Dumpster is missing drain plug.

Inspector: Wentworth

Sonny’s Real Pit BBQ

3445 Mundy Mill Road,
Flowery Branch

Score: 91, Grade: A

Pans, lids, scoop, container and soup bowl had food debris, residue. Food items (hamburgers and bacon) opened from original packaging and time dated with seven-day discard date; however, date exceeded discard date. Dumpster doors open and some refuse in dumpster area. Inspector: Finch

Chef Wang V Chinese Restaurant

4995 E Friendship Road, Buford

Score: 81, Grade: B

Foods stored uncovered in coolers. Dirty dishes left from night before — knives, peeler with residue. Chicken breasts (used to make stock) left in wok overnight to cool to reuse next day. Washed and cut cabbage in brown paper bags. Utensils stored hanging on ansul canister in water heater room, also on top of sanitizer dispenser in 3-comp. sink.

Inspector: Black


7370 Spout Springs Road, Flowery Branch

Score: 91, Grade: A

Reach-in cooler not 41 degrees F. Milk in cooler with temperature at 43 F.

Inspector: Finch

Jan. 7

The Monkey Barrel

115 Washington St.,

Score: 81, Grade: B

Dishwasher working with dirty dishes (pre washing and loading dish machine) and then putting up clean dishes from dish machine without washing hands in between. Leftover chicken reheated in pizza oven and put on hot bar with temperatures of 102 degrees to 125 degrees. Bar floor needs cleaning under equipment and shelving — accumulation of trash, bottle caps, etc. Bar floor peeling.

Inspector: Wentworth

Jennifer Messer

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