By allowing ads to appear on this site, you support the local businesses who, in turn, support local journalism.
Restaurant Scores May 29-June 14, 2019
restaurant scores

The following are food service businesses that were inspected by the Dawson County Environmental Health Department from May 29 through June 14, 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 29


378 Marketplace Blvd., Dawsonville, Ga. 30534

Score: 100, Grade: A


May 31


85 Marketplace Blvd., Dawsonville, Ga. 30534

Score: 96, Grade: A

Notes: Temperatures for two items not being recorded on invoices per signed agreement between food service establishment and company performing key drop deliveries. Per manager, company has been documenting on smaller pieces of paper that are not being retained by employees checking in deliveries. Either small pieces of paper with temperatures will need to be kept or delivery company will need to record on receipt as per agreement for review by Health Authority.

June 5


219 Crossroad Blvd. STE 100, Dawsonville, Ga. 30534

Score: 88, Grade: B

Notes: Employees drinking from travel drink mugs in kitchen and storing them on shelves with food/utensils. Drinks may be in the kitchen if they are in single-service (disposable cups with a secure lid and straw and store to prevent any possible contamination of food/food contact surfaces. COS: Drinks removed from kitchen. Single service cups with lids and straws will be provided and an area for their storage away from food/food contact surfaces will be designated. Chemical sanitizing dish machine not dispensing any sanitizer during final rinse. COS: Found bubble in supply and sanitizer had to be primed in order to dispense into the machine. Tested at 50ppm after priming sanitizer. Check dish machine at start of each day to ensure correct amount of sanitizer is being dispensed using provided test strips. Trash bags being used to store baked garlic knots. Only use bags/containers approved for the storage of food. COS: Plastic bus tubs will be used until food delivery tomorrow with food grade bags is received. Employees make up bag on shelf in back of kitchen with equipment and canned goods. Designate an area away from food/equipment/single-service storage where employees may store personal.



189 N 400 Center Ln., Dawsonville, Ga. 30534

Score: 100, Grade: A

June 10


205 N 400 Center Ln., Dawsonville, Ga. 30534

Score: 86, Grade: B

Notes: Per manager, owner has completed Certified Food Safety Manager Certification but, certificate is in office only owner has access to. Current certification must be posted. Expired certificate must be removed from public view. Owner on vacation - recheck for current certificate end of month. Individual cream cheese containers in container that can be frozen with temperatures of 55F degrees. If frozen container cannot keep individual cream cheese containers 41F or below the whole serving time (3 hours) then either add ice to container with cream cheese containers, use time instead or temperature to hold and discard leftover cream cheese containers or put only a few out a time to be used quickly and monitor their temperature. Milk in cold pitcher at 44F. Breakfast lasting 30 minutes over normal time, if cold container cannot keep milk 41F or below, use time instead of temperature and discard after service or put out smaller quantities to be used quicker. COS: Breakfast over, discarded leftover cream cheese and milk. Cabinetry baseboard damaged in kitchen allowing for gaps at cabinet/floor juncture and cabinetry damaged without baseboard. Repair baseboard to prevent gaps and damage that can allow for accumulation of water/food/debris that can be an attraction for pests.


June 11


418 Amicalola Falls Lodge Dr., Dawsonville, Ga. 30534

Score: 88, Grade: B

Notes: Cook putting raw meat on grill and after removing gloves, instead of washing hands to put on a new pair of gloves to prepare other food items, soiled gloves were discarded and a new pair of gloves was put on to continue food preparation. When switching from working with raw food and working with ready to eat food (or changing tasks) hands should be washed before putting on a new pair to proceed with new task. COS: CFSM discussed procedure with employee - procedures changed. Discussed possibility of using utensils instead of gloved hands for putting meat on grill instead of using gloved hands to maximize time for food prep on grill. Remember that a change in task requires gloves to be removed and hands to be washed before beginning a new food task. CFSM discussed options and will initiate new procedures. Food handler wearing rubber bracelets while prepping food. The only jewelry that may be worn on hands and lower arms is a plain ring such as a wedding band. COS: Food handler removed bracelets.



9 Bill Elliott St., Dawsonville, Ga. 30534

Score: 88, Grade: B

Notes: Drink machine/tea urn nozzles with accumulation of mold inside. Nozzles/diffusers on drink machines and dispenser assembly of tea urns need to be cleaned as often as necessary to prevent the accumulation of mold/debris. COS: Nozzles/diffusers removed from drink machine and cleaned and sanitized at 3-compartment sink. Tea urn dispensing assemblies to be removed when urns emptied at end of day for cleaning and sanitizing. French fry cutter being cleaned with knife instead of being taken completely apart for cleaning and sanitizing. After use, remove both blade and block to completely clean and sanitize them at 3-compartment sink or in dishwasher. Food handlers not wearing proper hair restraint. A hat or hair net worn properly to restrain loose hair is required. If hair pulled back in pony tail, wrap pony tail in bun or put under hat/hair net. Hood vents and ansul nozzles very dusty/greasy over stove/fryer in main kitchen (cooking area). To prevent any dust etc from falling onto food/food contact surfaces, clean this area frequently to prevent build-up. Tops of rolling food bins in main kitchen with accumulation of food/food spills. Clean them frequently to prevent build-up that can contaminate hands and attract pests. Ceiling panels throughout kitchen are damaged - some sagging with previous water damage from repaired leak and some missing (above hood). Current ceiling panels are not type that can be easily cleaned (scrubbed). Begin replacing badly damaged/missing ceiling panels with plastic-coated moisture resistant type that can be easily cleaned. Floor needs a good cleaning under dishwasher, ice machine and prep sink and table in back prep area - accumulation of food/trash/water - especially at floor/wall juncture. These accumulation can be attraction for pests. Floor/wall juncture needs repair beside 3-compartmetn sink - gap at floor/wall juncture, flooring needs repair under 3-compartment sink - damaged tiles. Both areas allow for water to pond. Fluorescent light fixture/fluorescent bulbs over back prep area and main kitchen (cook area)are not shielded (cover over fixture and/or bulbs are plastic-coated or put into plastic sheaths with end caps. Shield bulbs to prevent any possible contamination of food/food contact surfaces from broken glass/powder from fluorescent bulbs.


June 12


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

Score: 73, Grade: C

Notes: Employees eating in the kitchen - using top of chest freezer as table. Employees may eat in a designated area away from food preparation and serving areas, equipment and utensil areas and food storage areas. There is an office in the back of the kitchen, but employees do not have access to the office when manager is not on-site. Eating will have to be done in the front lobby area or outside the food service establishment. COS: Employee food removed from the kitchen. No approved chemical on-site for the disinfecting after clean-up from a vomit or diarrheal incident. Must have a chemical for disinfecting after a vomit or diarrheal incident that is labeled to be effective against Norovirus. Lexan containers on shelf air drying with food debris/grease on inside/outsides of containers. After cleaning and sanitizing, check for cleanliness before storage. 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. COS: Will use paper until timers are available for use to monitor time pizzas are held without temperature control. Digital thermometer available on-site has low battery signal and is not usable at this time. Either replace battery or purchase a new thermometer. Condensate dripping into cooler from evaporator missing drip pan. This water is non-potable and should not be allowed to contact food. Bags of cheese and bag of thin crust sitting in water. COS:Bags cleaned off and put into lexan containers or moved to shelf to keep put of the water. Gaskets of pizza makeline cooler door with accumulation of dried mold in the folds of the gaskets. Thoroughly clean and sanitize the gaskets and clean frequently to prevent build-up. Back door being left open when employees go out to take breaks allowing flies to enter the kitchen. Keep the back door closed to control entry of flies into the establishment.


127 Beartooth Pkwy., Dawsonville, Ga. 30534

Score: 87, Grade: B

Notes: Counter top refrigerator holding time/temperature control for safety foods above required 41F or below. Yogurt 44F, Individual commercial packaged cream cheese 49F. Ambient temperature 46F. Per CFSM thermostat had been adjusted incorrectly. COS: Thermostat re-adjusted. Time/temperature control for safety foods (TCS food) restocked within last 2 hours - moved all TCS food to homestyle refrigerator/freezer. Rechecked ambient temp in 20 minutes - ambient temperature down to 37F. Put provided thermometer back into cooler to monitor internal temperature. No protection from contamination for apples in bowl out on countertop on self-serve buffet. Since the apple peel can be consumed, apples need to be individually wrapped or put into a covered container for customers to use a utensil (tong) to serve themselves to protect outside of apple from contamination. CFSM will see that apples are wrapped for service starting tomorrow.


June 13


837 Hwy. 400 S STE 130, Dawsonville, Ga. 30534

Score: 92, Grade: A

Notes: No Food temperature measuring device (thermometer) on-site for monitoring the temperature of food required to be cold held to ensure proper cold holding temperature is being achieved. Per manager, a thermometer has been ordered and should be at the facility within the next few days. Food handler prepping food wearing bracelets. The only jewelry that may be worn while working with food is a plain ring such as a wedding band. COS: Food handler removed bracelets. Food handler prepping food without hair restraint. Hair must be worn to properly restrain loose hair. COS: Hat (visor) located for employee to wear. Current inspection report is on the bulletin board in the back prep area. The most current inspection report should be posted 15 feet from the main entrance, 5' - 7 ' off the floor and in a location where customers can view from 1 foot away. Inspection needs to be posted out in dining area. Diamond plate metal flooring buckled at seam down middle of walk-in freezer floor. To be easily and properly cleaned, floor needs to be smooth with no cracks where water/food can accumulate.


June 14


295 Marketplace Blvd., Dawsonville, Ga. 30534

Score: 100, Grade: A