3 Duluth Restaurants Fail Inspection


DACULA, GA — Here are some restaurant and food service inspections conducted in Gwinnett County over the past week by the Georgia Department of Public Health that resulted in failing grades for three Duluth restaurants.

Each item on the inspection form has a point value ranging from 1 to 9 points. The total perfect score is 100. Inspectors deduct points for each violation, and more points are deducted for items that have a higher risk of causing illness, and repeat violations result in even more points deducted.Restaurants with 90-100 points receive an A, 80-89 points receive a B, 70-79 points receive a C, and under 70 receive a U for “unsatisfactory.” Patch lists the violations for restaurants graded C or lower.

Restaurants are sorted by city.

  • 2669 Buford Hwy. NE
  • Food | Routine
  • Sep. 8 | 98 A
  • View

Gwinnett County Senior Services – Buford

  • 2755 Sawnee Ave.
  • Food | Routine
  • Sep. 14 | 100 A
  • View

Over the Top Burger Bar

  • 2685 Buford Hwy. NE, Ste. 800
  • Food | Routine
  • Sep. 8 | 80 B
  • View

Duluth

Atlanta Hot Wings

  • 3170 Peachtree Industrial Blvd. Ste. 160
  • Food | Routine
  • Sep. 8 | 64 U
  • View

Observations & Corrective Actions

1-2A: .03(2)(a)-(l), (n)Person in charge not ensuring that food safety is being maintained It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

1-2B: .03(3)(a)Facility does not have a Certified Food Safety Manager/Certificate posted A food service establishment will have sixty days from the date of initial permit issuance, change of ownership permit issuance, or termination of employment of its CFSM to employ a new CFSM. (Pf)

2-2A: .03(1)(c)2,3,17 Person in charge could not answer any questions about the health policy Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf)

2-2A: .03(2)(m)No verifiable documentation that employees have been trained on the health policy. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

4-1A: Raw meats stored over ready to eat foods Raw chicken stored over french fries in cooler, raw beef over vegetables Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.

Corrective Actions: Items moved for proper storage.

6-1C: .04(6)(d)Sauce and rice cooling since yesterday still above 41F Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P)

Corrective Actions: Rice and sauce discarded

8-2B: .07(6)(b)working containers of chemicals not labeled with the common name of the chemical Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf)

Corrective Actions: Bottles labeled properly

10D: .04(8)(b)Multiple containers(5) of milk past their expiration date (8/5/21 and 8/15/21) Manufactured processed Foods must be discarded by or on the expiration date

Corrective Actions: milk discarded

11A: .04(6)(e)Cooling sauce in very large metal pan and covering tightly with saran wrap Cooling rice in large tub with tight fitting cover Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C)

Corrective Actions: food discarded

Additional Comments

  • Make sure inspection posted in proper location.
  • Make sure all foods out of their original containers labeled
  • Make sure all prepared food items are date marked with the proper dates.
  • must have a no smoking sign on front door
  • Do not store any foods in reusable bags

Don Soo Baek

  • 3473 Old Norcross Rd., Ste. 207
  • Food | Followup
  • Sep. 8 | 98 A
  • View

Hannah’s Home Cooking

  • 3083 Breckinridge Blvd., Ste. 100
  • Food | Routine |
  • Sep. 8 | 81 B
  • View

Seo Ra Beol

  • 3040 Steve Reynolds Blvd.
  • Food | Routine | Required Additional
  • Sep. 13 | 55 U
  • View

1-2A: .03(2)(a)-(l), (n)Person in charge not performing active managerial duties (improper separation and protection, improper cold holding, pest control). It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

Corrective Actions: Several public health interventions were made and on site training performed.

1-2B: .03(3)(a)Per managers, the certified food safety manager (CFSM) certificates posted no longer work at the facility. Per managers, the CFSMs stopped working at the facility in the middle of June 2021. Facility must have a current certified food safety manager by 9/24/2021 or food service permit will be SUSPENDED until violation is corrected. A food service establishment will have sixty days from the date of initial permit issuance, change of ownership permit issuance, or termination of employment of its CFSM to employ a new CFSM. (Pf) A Food service establishment must employ at least one Certified Food Safety Manager (CFSM) who also has managerial responsibilities within their facility. (Pf)

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed improper separation and protection in both walk in coolers, walk in freezer, chest freezer, and prep coolers (raw beef stored over ready to eat foods and raw fish, frozen raw fish removed from the original package stored over frozen ready to eat foods removed from the original package, unwashed produce stored over ready to eat foods, frozen raw seafood removed from the original package stored over frozen ready to eat foods, frozen raw pork removed from the original package stored over frozen ready to eat sauces, raw pork stored on top of a box of unwashed cabbage, raw seafood stored over ready to eat foods). Foods in the listed cold holding units must be properly stored and separated by 9/24/2021. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. **2nd CONSECUTIVE REPEAT VIOLATION ON A ROUTINE INSPECTION**

6-1A: .04(6)(f)Multiple time/temperature control for safety (TCS) foods cold holding improperly in walk in cooler #1 and several prep coolers (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)

Corrective Actions: Foods cold holding improperly for more than 4 hours were discarded. Foods cold holding improperly for less than 4 hours were moved to walk in cooler #2 or the walk in freezer.

6-1C: .04(6)(d)Multiple TCS foods did not cool properly (see temperature log). Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P) Time/temperature control for safety foods prepared from room temperatures or refrigeration temperatures shall be cooled from 70°F to 41°F (5°C) or below within 4 hours. (P) **2nd CONSECUTIVE REPEAT VIOLATION ON A ROUTINE INSPECTION**

Corrective Actions: Foods that did not cool properly were discarded.

8-2B: .07(6)(c)Observed several chemical lighters and butane torches stored over prep line coolers. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single service and single-use articles. (P)
Corrective Actions: Chemical lighters and butane torches were relocated.

11A: .04(6)(e)Facility using improper methods for cooling TCS foods (cooked rice, cut lettuce, cooked vegetables, cooked bone broth, rehydrated rice). Cooked bone broth cooling at room temperature for 2 hours with no other method for properly cooling foods. All other foods cooling in walk in cooler #1 where the ambient air temperature is greater than 41F. Cooked rice was tightly wrapped and rehydrated rice was stored in a large, deep, plastic container while covered. Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C)

Corrective Actions: Foods that did not cool properly were discarded. Foods still in the cooling process were moved to walk in cooler #2 or the walk in freezer.

12A: .04(4)(q)Observed several pots and boxes of food stored on the floor in the kitchen, walk in cooler #1, and walk in freezer. Observed boxes of cabbage and 2 containers of cooked cabbage stored outside. Food in the walk in freezer must be removed from the floor by 9/24/2021. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C)

Corrective Actions: Pots and boxes of food in the kitchen and walk in cooler #1 were removed from the floor. Food stored outside was discarded.

14A: .04(4)(k)Observed several in-use utensils stored in still water that was less than 135F. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) **2nd CONSECUTIVE REPEAT VIOLATION ON A ROUTINE INSPECTION**

Corrective Actions: Utensils were taken to the dish are to be washed and sanitized.
14B: .05(10)(e) 1,2,4Per manager, dishes stored on shelves outside are clean. Dishes must be washed and sanitized and stored inside the facility. Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: 1) in a clean, dry location; (C) 2) where they are not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches above the floor. (C)

14C: .05(10)(e)1&3Observed several boxes of single use items stored on the floor in the outside storage units. Observed several open boxes of single use items stored in unapproved storage units (floors, walls, and sealings are not cleanable). Single use items must be removed from the floor and open boxes of single use items must be stored in the facility. Single-service and single-use articles shall be stored in a clean, dry location, where they are not exposed to splash, dust or other contamination, and at least 6 inches above the floor and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C)
15A: .05(6)(a)The ambient air temperatures of walk in cooler #1, prep line cooler #2, and prep line cooler #3 are greater than 41F. Equipment must maintain in good repair and proper adjustment.
15A: .05(1)(a)Observed several raw wooden cabinets, shelves lined with newspaper, stove and grill lined with aluminum foil, cinder blocks used for propping open doors, and bricks used to hold up equipment. The raw wooden shelves may be painted with a high gloss epoxy paint. Newspaper, aluminum foil, bricks, and cinder blocks must be removed from the facility. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C)

15C: .05(7)(a)2,3Observed several non food contact surfaces of equipment with lots of food debris and must be cleaned (the washing machine, the sides and in between the prep coolers, the sides and in between the grills and stove). Non-food contact surfaces shall be cleaned at a frequency great enough to prevent accumulation of food resides, Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. (C)

17C: .07(5)(a),(b)1,2,3Observed several areas throughout the kitchen where the floors and walls need to be cleaned. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C) **2nd CONSECUTIVE REPAT VIOLATION ON A ROUTINE INSPECTION**

17D: .07(4)(b)At time of inspection, observed several employee drinks stored in unapproved areas throughout the kitchen. Employee drinks and items must be stored in a designated location. **3rd CONSECUTIVE REPEAT VIOLATION ON A ROUTINE INSPECTION**

Corrective Actions: Employee drinks were discarded or placed in the employee area shelf.
18: .07(2)(k)Observed a roach device stored on top of the prep line cooler and in direct contact with a knife. Observed several fly traps stored over clean dishes and equipment at the entrance of the kitchen. The fly traps or clean dishes and equipment must be relocated. Observed several fly traps stored outside the back door near the outside storage units. Fly traps outside must be relocated. Insect control devices shall be installed so that: 1) The devices are not located over a food preparation area; (C) and 2) Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. (C)

Corrective Actions: The roach trap was discarded and knife was taken to the dish area to be washed and sanitized.

18: .07(5)(k)Observed several flies inside the kitchen, dry storage room, and outside the back of the facility where outdoor storage units are located. JP Pest Control treats facility monthly (invoices provided) or as needed, per manager. Facility must have pest control treat the inside and outside (back) for flies. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; (C) 2. Routinely inspecting the premises for evidence of pests; (C) 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; (Pf) and 4. Eliminating harborage conditions.(C)

18: .07(2)(m)At time of inspection, the back door was open. The second outdoor storage unit (farthest from the facility) has visible sunlight present where the wall meets the roof. The wall and roof must be sealed so that no sunlight is visible. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; (C) 2) closed, tight-fitting windows; (C) and 3) solid self-closing, tight-fitting doors. (C)

Corrective Actions: The back door was closed.

Additional Comments

NOTE: All cold holding and hot holding temperatures in compliance, unless noted.
NOTE: Facility uses MSG.
NOTE: If facility is serving raw shrimp for customers to cook at the dining table, facility must have a parasite destruction letter for the shrimp. If facility does not have a parasite destruction letter for the shrimp, shrimp must be fully cooked before serving to customers.
NOTE: Ensure water spray bottles are labeled.
NOTE: Ensure food handling employees wear hair restraints.
NOTE: A follow-up inspection will occur within the next 10 days.
NOTE: A required additional routine inspection will occur within the next 12 months.
NOTE: If the listed violations are not corrected by 9/24/2021 food service permit will be SUSPENDED.
NOTE: Today’s inspection is a required additional routine inspection. Facility will receive a routine inspection by 12/31/2021.
**2nd consecutive REPEAT violation on a routine inspection for 4-1A, 6-1C, 14A, and 17C. 3 consecutive REPEAT violations on a routine inspection may result in food service permit SUSPENSION.**
**Food service permit SUSPENDED due to two consecutive “U” scores on a routine inspection and 3 consecutive REPEAT violations on a routine inspection for improper storage of employee items [17D Violation of Code: .07(4)(b)]. On site training performed during inspection. Food service permit REINSTATED.**

SH Spicy Garden

  • 3875 Venture Dr., Ste. A-8
  • Food | Routine | Required Additional
  • Sep. 8 | 50 U
  • View

Observations & Corrective Actions

1-2A: .03(2)(a)-(l), (n)Person in charge not maintaining good managerial control The entity providing the key drop deliveries shall ensure that all products are stored within the food service establishment and not left on loading docks or in an area accessible by the public. All food shall be placed within appropriate storage facilities of the establishment to maintain food safety and security so as to protect against contamination and adulteration. (Pf) It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

2-1B: .03(5)(c)Employee removed jewelry then went back to handling food without washing her hands Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P)

Corrective Actions: Had employee discard food touched then wash her hands

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Raw beef stored over imitation crab, raw chicken stored over vegetables, raw beef stored over cooked meat Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.

Corrective Actions: Items moved for proper storage

4-2A: .04(4)(c)1(iv)Multiple items in walk in cooler not covered in any way Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C)

Corrective Actions: Items properly covered

6-1D: .04(6)(i)Person in charge stated multiple items were under time control but no start or end time and most of the items were not on time control documentation When using Time Control (TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P) 2) the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf) 3) foods not consumed before the discard time shall be discarded; (P) 4) when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P) 5) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 6) written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf)

Corrective Actions: Items discarded or time placed on them Items added to time control documentation.

6-2: .04(6)(g)None of the prepared TCS foods in the coolers were date marked Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf)

Corrective Actions: Items were properly date marked

8-2B: .07(6)(g)Chlorine sanitizer water registering above 200 ppm Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P)

Corrective Actions: remade sanitizer water

12C: .05(10)(b)Multiple(5) wet wiping clothes stored on counters Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. ©
Corrective Actions: Clothes placed in sanitizer solution

Additional Comments

All cold and hot holding assessed all items in compliance other than those noted

  • do not store food on cooler/freezer floors
  • do not store utensils in room temperature water
  • Do not use vegetable sink for anything other than washing fruits or vegetables

Lawrenceville

Charley’s Philly Steaks

  • 5900 Sugarloaf Pkwy., Unit FC2
  • Food | Routine
  • Sep. 8 | 97 A
  • View

Dairy Queen Orange Julius

  • 5900 Sugarloaf Pkwy., Ste. 100
  • Food | Routine
  • Sep. 8 | 95 A
  • View

Family Family Soul Food

  • 1820 N. Brown Rd., Ste. 60
  • Food | Routine
  • Sep. 9 | 86 B
  • View

Lawrenceville Elementary School

  • 122 Gwinnett Dr.
  • Food | Routine
  • Sep. 13 | 99 A
  • View

New China Restaurant

  • 4850 Sugarloaf Pkwy S., 401
  • Food | Routine
  • Sep. 14 | 93 A
  • View

Pizza Hut

  • 1475 Highway 20, Ste. 201
  • Food | Routine
  • Sep. 14 | 97 A
  • View

Ribbys

  • 1475 Highway 20, Ste. 201
  • Food | Routine
  • Sep. 14 | 97 A
  • View

Riverside Pizza

  • 2100 Riverside Pkwy., Ste. 110
  • Food | Routine
  • Sep. 13 | 98 A
  • View

Lilburn

El Compagino Restaurant

  • 465 Pleasant Hill Rd., Ste. 101
  • Food | Follow-up
  • Sep. 12 | 100 A
  • View

Popeyes Chicken

  • 4123 Lawrenceville Hwy.
  • Food | Routine
  • Sep. 12 | 100 A
  • View

McDonalds

  • 4133 Lawrenceville Hwy.
  • Food | Routine
  • Sep. 12 | 96 A
  • View

Norcross

McDonalds

  • 4135 Jimmy Carter Blvd.
  • Food | Routine
  • Sep. 9 | 100 A
  • View

Pizza Plaza

  • 4771 Britt Rd., Ste. F
  • Food | Routine
  • Sep. 9 | 94 A
  • View

Snellville

Centerville Senior Center

  • 3075 Bethany Church Rd.
  • Food | Routine
  • Sep. 13 | 100 A
  • View

Chiquititas Lounge

  • 4650 Jimmy Carter Blvd., Ste. 102
  • Food | Routine
  • Sep. 8 | 91 A
  • View

Del Taco

  • 1895 Scenic Hwy. N
  • Food | Routine
  • Sep. 13 | 95 A
  • View

First Watch

  • 1830 Scenic Hwy. N.
  • Food | Routine
  • Sep. 13 | 97 A
  • View

IGet Juiced

  • 1987 Scenic Hwy. S., Ste. 113
  • Food | Routine
  • Sep. 9 | 100 A
  • View

Little Mexico Bar and Grill

  • 1830 Scenic Hwy. N.
  • Food | Routine
  • Sep. 13 | 100 A
  • View

Panda Express

  • 1830 Scenic Hwy. N.
  • Food | Routine
  • Sep. 12 | 91 A
  • View

South Gwinnett High School

  • 2288 Main St. E.
  • Food | Routine
  • Sep. 9 | 91 A
  • View

W.C. Britt Elementary School

  • 2503 Skyland Dr. SW
  • Food | Routine
  • Sep. 9 | 100 A
  • View

Sugar Hill

Culvers of Sugar Hill

  • 210 Peachtree Industrial Blvd.
  • Food | Routine
  • Sep. 12 | 97 A
  • View

Suwanee

Peachtree Villa at Suwanee

  • 1475 Satellite Blvd.
  • Food | Routine
  • Sep. 9 | 97 A
  • View

Talay Thai Cuisine

  • 1197 Old Peachtree Rd. NW
  • Food | Routine
  • Sep. 8 | 94 A
  • View

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