Business & Tech
Restaurant Grades: Know Then Go
How Norcross eateries scored in health inspections conducted May 22-29.
Below are the results of recent Gwinnett County restaurant inspections in Norcross by the East Metro Health District, which covers Gwinnett, Rockdale and Newton counties. Each report includes a synopsis of deficiencies found by the inspector.
To see more inspections, visit the health department's searchable website.
May 29Name: Thai Star Restaurant
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Location: 5370 Peachtree Industrial Blvd.
Score: 82/B
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Previous scores: 97/A (Nov. 30, 2011); 96/A (Oct. 12, 2011)
Deficiencies found: Employee beverages were stored in improper locations; microwaves were unclean inside; several metal food containers on the shelf in the kitchen were still unclean with food residue and foot particles; cold-held potentially hazardous food not maintained below 41 degrees; time controls not documented according to written procedure; covering for ventilation duct in the cieling had excessive dust buildup; filters t the ventilation hood are excessively coated with residence.
Name: Norcross Station Cafe
Location: 40 S. Peachtree St.
Score: 86/B
Previous scores: 99/A (Dec. 5, 2011); 88/B (June 6, 2011)
Deficiencies found: Drink nozzles at the drink dispenser area had visible buildup of black mold-like substances; food items that are to be cold held in prep cooler near stairs and display cooler at handsink not cold holding at 41 degrees or below; prep cooler at stairs and display cooler at handsink not maintained at 41 degrees or below.
Name: Frontera Mex-Mex Grill
Location: 1295 Indian Trail Lilburn Road
Score: 95/A
Previous scores: 97/A (Dec. 29, 2011); 90/A (Nov. 28, 2011)
Deficiencies found: Beer tap with buildup of mold-like substance; multiple pans were stacked wet in dish area.
Name: Bon GA Korean Restaurant
Location: 6000 Buford Highway
Score: 80/B
Previous scores: 82/B (Nov. 7, 2011); 88/B (March 23, 2011)
Deficiencies found: Multiple food items uncovered in cooler/prep; multiple PHFs in prep cooler and turbo air cooler cold holding above 41 degrees; raw beef in walk-in cooler cooling for more than 10 hours at 50 degrees; noodles cooling in deep pans with tight-fitting lids; prep cooler in kitchen and turbo air cooler not maintaining at 41 degrees; mutliple flies in facility; rear door open at beginning of inspection.
May 23Name: Saigon Kitchen
Location: 5675-C Oakbrook Pkwy.
Score: 96/A
Previous scores: 88/B (Nov. 30, 2011); 96/A (May 25, 2011)
Deficiencies found: In use, wet wiping cloths not stored in an approved sanitized solution; the most current inspection report was not posted as required.
Name: 45 South Cafe
Location: 45 S. Peachtree St.
Score: 88/B
Previous scores: 99/A (Dec. 5, 2011); 86/B (June 9, 2011)
Deficiencies found: Sausage/onion queche and feta queche cold holding above 41 degrees; black beans were in reach-in cooler in deep pan with tightly sealed lid when they should be cooled in another method.
May 22Name: Donnie's Country Cookin
Location: 1485 Beaver Ruin Rd.
Score: 91/A
Previous scores: 80/B (Dec. 29, 2011); 90/A (Nov. 30, 2011)
Deficiencies found: Multiple utensials were stored as clean to sight/touch with visible food debris; sanitizer wiping cloths were stored on prep surfaces; ice scoop stored inside ice machine, salt scoop without handle and rise scoop were stored with hand in product; baby bottle, eyeglasses and cell phone stored with food products.
Name: Chick-fil-A at Jimmy Carter
Location: 5455 Jimmy Carter Blvd.
Score: 90/A
Previous scores: 100/A (Oct. 31, 2011); 90/A (April 26, 2011)
Deficiencies found: Cold-held potentially hazardous foods not maintained below 41 degrees; no time controls/documentation in place; written procedures for use of time only as a control for potentially hazaradous foods not prepared in advance and maintained in establishment; reach in cooler in the food prep area was found to have an ambient air temperature above 41 degrees.
Name: BB's Wings
Location: 5075 Oakbrook Pkwy.
Score: 88/B
Previous scores: 100/A (Dec. 27, 2011); 96/a (Nov. 18, 2011)
Deficiencies found: Cold-held potentially hazardous foods not maintained below 41 degrees; no time controls/documentation in place; food not stored at least six inches above the floor.
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