Gwinnett Restaurant Scores 31 on Health Inspection

Cited for more than nine critical violations, a Gwinnett County restaurant failed a health department inspection this week, according to county records.

Mr. Eggroll, located at 3303 Highway 124, scored only 31 (out of 100) on the Sept. 24 inspection. Failing is anything under 70.

The restaurant’s permit was suspended pending a compliance conference, the inspection report said.

From Gwinnett health department report

Facility must have a follow-up inspection within 10 days and must have required additional and still must have a required additional inspection from a prior inspection.

Permit is suspended due to having more than 9 critical violations. Owner must come to a compliance conference at 455 Grayson Hwy. Ste. 600, in Lawrenceville, GA 30046

The restaurant has had failing scores in the past -- 54 on Dec. 16, 2014, and 64 on June 9, 2014, according to records.

Its previous two inspections scored 82 on June 2, 2015 and 91 on April 23, 2015.

See the Sept. 24 inspection report here

Here are some of the violations cited in the most recent inspection:

• Person in charge not doing the responsibility of receiving food at proper temperature, not maintaining time control of food, and not controlling risk factors.
• Observed employee wash hands without soap at hand sink.
• Observed employees walk outside and not wash hands. Observed employee put on hat and then handle food without washing hands.
• Received box of tofu at 46F and 44F and one box of beef at 46F. Food discarded. Food must be received at 41F or below.
• Observed ice buildup in freezer in raw beef. Beef discarded.
• Raw chicken stored above raw pork in walkin freezer. Unwashed mushrooms stored above cut and washed vegetables in walkin cooler.
• Ice machine has mold like substance. Several dishes and utensils are unclean with food debris.
• Rice, lo mein, and wontons at room temperature were above 41F.
• Medicine stored over clean silverware in waitress station. Medicine removed. Medicine cannot be stored over food or utensils.
• Employee cooking foods without hair restraint.
• Scoops stored in bulk containers with the handles down and not faced up. Bowls used in bulk containers. Bowls removed and scoops placed with handles up.
• Facility reusing soy sauce containers to store food and bulk products.
• Walk-in freezer leaking.
• Outside of all equipment (shelves, fryers, wok station) have large amounts of food and debris built up.
• Front hand sink is leaking at faucet and will not turn off completely. Vegetable sink leaking underneath the drain.
• Facility is not maintained or cleaned at frequency to prevent buildup. Ceiling tiles, floors, and walls are caked with grease buildup and are yellowed in color. Debris is underneath all equipment.
• Employee food stored throughout kitchen and coolers and not separated from consumer food.