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Restaurant Scores: Aug. 27-29, 2019
restaurant scores

The following are food service businesses that were inspected by the Dawson County Environmental Health Department from Aug. 27-29, 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


Aug. 27


30 Industrial Park Road STE 100, Dawsonville, Ga. 30534

Score: 74, Grade: C

Notes: Food handler at grill not washing hands between changing gloves when changing tasks - portioning raw meat onto flat top grill and them putting on gloves to prep tacos. After removing gloves from performing one task (such as portioning raw meat onto grill with gloved hands) and removing gloves to put on a new pair to perform another task (prepping tacos), hands must be properly washed at hand sink. COS: Manager translated requirement to food handler and hands were washed and new pair of gloves put on to return to prepping tacos. Per Manager and vomit/diarrheal clean-up procedure in place for this establishment, bleach is the chemical to be used for disinfecting after clean-up of vomit/fecal incidences with no approved bleach (or any chemical effective against Norovirus) currently at the establishment. Only scented bleach which is not an effective disinfectant against Norovirus. Need to purchase regular bleach today to be on hand in case of vomit/fecal incidence. Automatic dispensed sanitizer empty with no back-up on site and not substitute sanitizer (bottle of bleach) on hand for sanitizing food contact surfaces (prep tables) and kitchenware/utensils at 3-compartment sink. Chemical supply company contacted and should be at the establishment today. Purchase gallon of bleach in meantime for sanitizing as needed before automatically dispensed sanitizer replenished. Chicken cooked at 7 a.m. and shredded for tamales out on prep table for tamale preparation at 11 a.m. at 94F. Cooked foods to be cooled and held cold must cool within two hours from 135F to 70F and within a total of six hours from 135F - 41F or less. Chicken cooling over three hours with temperature of 94F. COS: Chicken voluntarily discarded. Manager discussed with food handler using ice bath to cool/hold chicken during tamale prep.



145 Forest Blvd. STE 400, Dawsonville, Ga. 30534

Score: 100, Grade: A


Aug. 28


236 Hwy. 53 W, Dawsonville, Ga. 30534

Score: 90, Grade: A


Aug. 29


6222 Hwy. 53 E STE B100, Dawsonville, Ga. 30534

Score: 74, Grade: C

Notes: No key drop (after hours delivery)delivery agreement on-site for the after business hours food deliveries being made to this establishment. Temperatures are monitored by delivery company and documented on invoice as required by agreement. Obtain copy od signed agreement to be kept on site for review during inspections. Pizza pans, lexan containers, pizza cutters and other small wares in basket above 3-compartment sink with food residue on/in them after being cleaned and sanitized. After cleaning and sanitizing, recheck pans/equipment for cleanliness before storage. Pizza makeline holding time/temperature control for safety foods (TCS foods) at greater than required 41F inside the unit and sauce in top of unit. TCS foods holding between 45F - 61F. Se temperature observations. COS: TCS Foods above 41F voluntarily discarded. Keep food on ice inside or in walk-in - repair by Monday per PIC. Premade pizzas held on rack using Time instead of Temperature were not marked with required discard time per Company's approved Time as a Public Health Control policy. Using timers but one timer broken and for pizzas on that rack relying on memory of staff for discard time. If timer broken,use paper to monitor time. COS: Will use paper until timer can be replaced. Rack marked with discard time for premade pizzas. Sealed and unsealed bags of food in standing condensate inside pizza makeline cooler. Per manager drip tray is damaged and allows for condensate to accumulate in unit. Keep all food in storage in this cooler in containers until drip tray fixed. COS: Unopened bags cleaned and put into containers, opened bags on food in water were voluntarily discarded. Manager (PIC) and as food handler with a full beard. Food handlers with beards must either trim to 1/2 inch or less or wear beard restraint while working with food. Food handler with fingernail polish not wearing gloves after washing hands and handling pizza topping with bare hands. COS: Food handler washed hands an put on gloves. Food handler making pizzas wearing rings with raised settings, The only jewelry that may be worn while working with food is a plain ring such as a plain wedding band. COS: Food handler removed rings. Heavy condensation leak inside pizza makeline cooler. Per PIC drip tray is inside unit is damaged again and that allows the condensate to leak out and into the unit. Keep food items in containers until drip tray can be repaired. Many flies throughout kitchen. Keep back door shut when no delivery. If back door open for extended times during deliveries, consider installing an air curtain (Fly fan) to help control some of the fly entry into the kitchen.