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Restaurant Scores: Sept. 30-Oct. 3, 2019
restaurant scores

The following are food service businesses that were inspected by the Dawson County Environmental Health Department from Sept. 30 to Oct. 3, 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

Sept. 30


145 Forest Blvd. STE 450, Dawsonville, Ga. 30534

Score: 87, Grade: B

Notes: Employees not aware of a procedure for responding to a vomit or diarrheal event should it occur in the facility. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food and surfaces to the event. Left DPH Guidelines for the Clean-up Procedures for Vomit- Fecal Events. In-use utensils used to stir and prepare drinks at front counter being laid in dump sink after use and rinsed off and every once in a while being rinsed off and put into holding container on edge of sink. After 4 hours of use and after being contaminated, utensils need to be taken to 3-compartment sink for cleaning and sanitizing or switch out to clean and sanitized utensils. Do not store in dump sink between uses to become contaminated. Two large vacuum sealed pork belly laying in meat sink thawing since before lunch. To thaw in sink, product must be in a container under running cool water - water temperature not to exceed 70F. COS: Both vacuum sealed bags of product still somewhat frozen to just barely thawed so, put into large metal bowl and put into cooler to finish thawing - will be preparing soon. Many plastic bowls used for scooping buried in bulk food containers. Use utensils with handles to serve bulk food items and keep handles above the food. Personal items - phone, metal drink mug, container of peanuts on table where chicken is being prepped. Personal storage is available - keep personal items stored away from food handling/food storage areas.


Oct. 1



837 Hwy. 400 N, Dawsonville, Ga. 30534

Score: 97, Grade: A


Oct. 2



62 N 400 Center Lane, Dawsonville, Ga. 30534

Score: 89, Grade: B

Notes: Sliced tomatoes, diced tomatoes, diced ham and cheese slices holding above required 41F or below on top of prep unit. The combination of the unit location next to grill, unit being left open for long periods of time, items prepped at room temperature and then stocked and some items stocked in half pans that do not reach far enough into unit below to keep cold have allowed temperatures of time/temperature control for safety foods to rise above 41F or below. COS: All time/temperature control for safety foods stocked less than four hours and not much left of any of the them so, use within next hour and then put all items in deeper pans that contact cold air below better and keep unit closed as much as possible and monitor to maintain time/temperature control for safety foods at 41F or below. Shell eggs holding in basket above grill holding for time as approved under their Time as a Public Health Control written policy with time on dry erase sign permanently showing 10 a.m. - 2 p.m. start of inspection 9:50 a.m. and egg temperature of 69F. Per CFSM eggs out since 9:30 a.m. Per written policy the shell eggs can be held without temperature control for 4 hours with a time put out and a discard time noted on the dry erase sign. COS: CFSM properly marked time out of refrigeration and discard time on the dry erase sign. Hot water sanitizing dish machine required pressure gauge not registering any change in pressure from rest position during wash cycle to rinse cycle where pressure is required to be monitored for proper hot water sanitizing of kitchenware/ utensils. Maintenance personnel on site to check and replace if needed. Four-door reach-in cooler with a condensate leak inside and condensate water puddling up on inside bottom of cooler. This water is considered non-potable and should not be allowed to contact food inside. COS: Maintenance personnel on-site and cleaning out drain during inspection. Four-door reach-in cooler door gaskets need an good cleaning - accumulation of food debris in the folds of the gasket - especially bottom doors. Prep top cooler needs cleaning behind doors/drawers where condensation build-up has allowed for the growth of black mold. Clan all these areas more frequently to prevent build-ups.


Oct. 3



254 Crossroads Blvd., Dawsonville, Ga. 30534

Score: 93, Grade: A