Dacula Health Scores: Bar and Grill Re-Tests After Failure

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Recent restaurant inspections in the Dacula area, as conducted by the Gwinnett County Health Department.

Shenanigan’s Sports Bar and Grill

1250 Auburn Road

Score: 85/B

Date: June 10, 2015

Previous scores: 61/U (6/4/15); 94/A (12/3/15

Observations: Parasite destruction letter is not addressed to the restaurant and only says “all fish” and does not specify salmon. The letter is addressed from 2011. If salmon is served undercooked a letter must be present from the supplier stating how they destroyed the parasites and state what fish they supply to the restaurant and the letter needs to be addressed to the restaurant. Observed employee wearing watch while preparing food. Current inspection not displayed.

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• Also on Patch: Previous Dacula restaurant inspections

Legends Club House Restaurant

5473 Legends Drive

Score: 96/A

Date: June 6, 2015

Previous scores: 95/A (11/19/14); 98/A (6/25/14)

Observations: In-use sanitizer bucket with a quat concentration less than 150 ppm (effective range is 150-400 ppm active quat). Hose was not delivering adequate concentration - hose was raised to increase flow of sanitizer & bucket was re-mixed.

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Chateau Elan Sports Club

1965 Sports Club Drive

Score: 92/A

Date: June 5, 2015

Previous scores: 92/A (78/16/14); 86/B (6/25/14)

Observations: A current certified food safety manager certificate was not posted in the facility. Ice machine with black/pink mold like substance present around the food contact area of the ice machine - advised facility to increase the cleaning frequency.

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Kirin Asian

6323 Grand Hickory Drive

Score: 91/A

Date: June 10, 2015

Previous scores: 92/A (1/28/15); 95/A (11/24/14)

Observations: Food contact area of the ice machine with black mold like substance present. Digital thermometer not provided at the facility.Hot water is not available at the sushi area hand washing sink (handle is stripped).

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Jack’s Old South BBQ

6323 Grand Hickory Drive, Suite 100A

Score: 91/A

Date: June 10, 2015

Previous scores: 100/A (11/19/14); 96/A (6/17/154)

Observations: Pulled pork and cooked chicken hot holding below 135 F. Foods were re-heated to >165F (foods had been out of temp for less than 4 hrs). Potentially hazardous foods that are to be hot held (non TPHC foods) should be held at 135 F or above.

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