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Kitchen Inspections: Nov. 13-18
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The following are among the food service establishments inspected from Nov. 13-18 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.

Nov. 13

Lanier Charter Career Academy

2719 Tumbling Creek Road Suite B, Gainesville

Score: 99, Grade: A

Washed strawberries being put back in the single-use container they were purchased in. This container is only for the shipping of the product and should not be reused.

Inspector: Laurie Wentworth


University Yacht Club

6700 Yacht Club Rd, Flowery Branch

Score: 100, Grade: A

Inspector: Donna Black


Nov. 16

Mule Camp Tavern

322 Spring St., Gainesville

Score: 97, Grade: A

Plastic containers were being stacked wet on shelf across from the ware washing machine. Allow all equipment and utensils to air dry for proper sanitization. Several tiles in kitchen were still cracked and water was pooled in those areas. Replace or reseal tiles where necessary to prevent attraction of pests.

Inspector: Holly Cochran


Northeast Georgia Medical Center

743 Spring St., Gainesville

Score: 92, Grade: A

Employee’s personal drinks were stored above prep area and above clean dish storage area. To prevent possible contamination of food and food contact surfaces, drinks should be stored in a disposable single-use container with lid and straw and stored in such a manner to prevent any possible contamination, in a designated area away from food or food contact surfaces. Manual dishwasher setup using quaternary ammonium as sanitizer with temperature of the sanitizer solution at 65 F. The water for quaternary ammonium to be effective should be at least 75 F to allow product to completely disperse.

Inspector: Wentworth


Nov. 17

Lanier Career Center

2723 Tumbling Creek Road Suite A, Gainesville

Score: 100, Grade: A

Inspector: Wentworth


Project Success Lanier Career Center

2723 Tumbling Creek Road Suite A, Gainesville

Score: 100, Grade: A

Inspector: Wentworth


Nov. 18

Brandon’s Cafe and Catering

2052 Candler Road Suite S, Gainesville

Score: 92, Grade: A

There is no Certified Food Safety Manager for this establishment. Food service establishment should have a CFSM. Food handler was not wearing hair restraint. Food handlers must wear hair restraints.

Inspector: T’Shane Williams


Levy Restaurants at Atlanta Falcons Training Camp

4400 Falcon Parkway, Flowery Branch

Score: 91, Grade: A

Turkey burgers being hot held in steam unit at temperatures below required 135 F. Cooked foods that are to be hot held for service must be held at the required 135 F or above.

Inspector: Wentworth


The Dawg House

3087 McEver Road, Buford

Score: 85, Grade: B

Three-door reach-in cooler not holding potentially hazardous foods items at required cold-holding temperature of 41 F or below. Food handlers working with food without proper hair restraint-no hair restraint. Some sort of hair restraint to restrain loose hair must be worn; long hair in a ponytail must be wound up and tucked into hat or hairnet to keep restrained. Cloths used to wipe food contact surfaces and work space, were piled up on countertop. Between uses, cloths used to wipe food contact surfaces need to be stored in sanitizer solution. Hood vents extremely grease laden, to prevent buildup these vents must be cleaned more frequently. Floors found with heavy buildup of grease and debris at floor and wall junctures throughout kitchen. To prevent buildup that can be an attractant for pests, clean these areas more frequently. Every fluorescent light fixture in the kitchen is missing Plexiglas lenses that protect food and food contact surfaces from contamination if a bulb should be broken.

Inspector: Wentworth


West Hall High School

5500 McEver Road, Oakwood

Score: 100, Grade: A

Inspector: Williams

Elise Perkins

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