By allowing ads to appear on this site, you support the local businesses who, in turn, support local journalism.
Restaurant Scores 06/05/19
restaurant scores

The following are food service businesses that were inspected by the Dawson County Environmental Health Department from May 17 through May 28, 2019. A score of 69 or less is failing.

Visit the Dawson County Public Health Inspection Page for a searchable list of food service scores:

May 17


219 Crossroad Blvd. STE 110, Dawsonville, Ga. 30534

Score: 80, Grade: B

Notes: Large lexan containers of cooked tomatoes and peppers - on container cooling since yesterday with temperatures of 49F - 52F and other container cooling 4 hours with temperature of 100F - 137F. Proper cooling requires time/temperature control for safety foods to cool from 135F to 70F with 2 hours and from 135F to 41F within a total of 6 hours. COS: Both lexan containers of cooked tomatoes and peppers voluntarily discarded. Discussed using shallow pans and possibly starting the cooling process in the walk-in cooler to hasten cooling from 135F to 70F. Large lexan containers (5 gallons) filled to top with grilled tomatoes/peppers and beans being put into cooler to cool. To cool rapidly as required, large amounts of food need to be broken down into smaller portions and rapid cooling methods such as ice baths, putting food into walk-in freezer or ice paddles need to be in use. COS: Tomatoes/peppers were cooling overnight/over 4 hours and did not reach required cooling parameters, beans still above beginning cooling temp were put into smaller containers and put on ice to cool faster. Hot water sanitizing dish machine wash temperature not reaching above 90F after running machine multiple times and refilling the water in the machine. In order to allow sanitizer to be effective, the water must be hot enough (at least 120F) to remove food debris from the surfaces of kitchenware/utensils and tableware. CFSM was contacting service company during inspection. Dumpster with drain plug sheared allowing for possible insect/rodent entry in to the dumpster. Replace plug to keep hole sealed to prevent liquids from leaking out and pests from entering into dumpster through hole.


May 20


795 Hwy. 400 S, Dawsonville, Ga. 30534

Score: 96, Grade: A


May 21



837 Hwy. 400 S STE 170, Dawsonville, Ga. 30534

Score: 93, Grade: A



11 Donut Dr., Dawsonville, Ga. 30534

Score: 91, Grade: A

May 22



326 South 400 Center Lane, Dawsonville, Ga. 30534

Score: 91, Grade: A


May 23



348 Hwy. 9 S, Dawsonville, Ga. 30534

Score: 99, Grade: A



215 Marketplace Blvd. STE 100, Dawsonville, Ga. 30534

Score: 100, Grade: A


May 28



837 Hwy. 400 S STE 115, Dawsonville, Ga. 30534

Score: 81, Grade: B

Notes: Colanders all stacked above 3-compartment with bits of dried food inside them. After cleaning and sanitizing, check for cleanliness before storage. COS: All taken to dishmachine for cleaning and sanitizing. 3-door sandwich cooler at cook line holding time/temperature control for safety foods (TCS foods)above required 41F or below. Raw meat/lo mein stored in top of this unit overnight with temperatures 45F - 49F. Internal thermometer measuring temperature of 48F. Cooked chicken stored in large container in top of 2-door sandwich unit with temperatures of chicken 45F - 50F. Cooked chicken stored in bowl above pan in top of sandwich unit with temperatures 45F - 47F. COS: All TCS foods above 41F voluntarily discarded. Restocked with TCS foods on ice and service call placed for unit. Cooked chicken stored in container and bowl in top of 2-door sandwich unit voluntarily discarded. Store large containers in bottom of unit where cold holding is more efficient - on top food must be below rim of top to keep cold even when top is closed. Spoons/utensils to be used for scooping rice stored in container with water intended to store utensils after use back in container of water. store utensils for serving rice in clean/dry container and change out utensils/container every 4 hours of use. COS/ Water removed from container. Will change out utensils every 4 hours of use. Front panels of fryers missing allowing for the accumulation of grease/food debris inside fryers that is not being cleaned out frequently enough. Replace panels or seal this opening to prevent accumulation. Build-up of grease/food debris inside fryers, shelving under tea urns/cup storage with build-up of food debris/dirt. Lids of storage bulk containers on shelving/cart at wok with build-up of grease/food spills. Clean non-food contact surfaces frequently to prevent build-up that can be attraction for pests. Employee coming into work storing personal items on shelf above 2-compartment sink - gum/empty travel mug. Designate and area away from food prep and storage where personal items may be stored to prevent any [possible contamination of food/food contact surfaces. Observed roaches in kitchen on shelving/equipment and on shelving in wait area. Kitchen equipment need better cleaning and repair to prevent attraction/harborage for insects. Check deliveries and premises for insects and contact licensed pest control operator for control measures.