Peachtree Corners Restaurant Inspections: Lenny's Subs, Wings 101, Caribbean Fiesta

Recent restaurant inspections in Peachtree Corners and nearby, as conducted by the Gwinnett County Health Department.

• Lenny’s Sub Shop

3384 Holcomb Bridge Road

Score: 100/A

Date: Oct. 21, 2014

Previous scores: 100/A (4/5/14); 91/A (12/16/13)

Remarks: NA

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• Caribbean Fiesta

3375 Holcomb Bridge Road, Suite D

Score: 99/A

Date: Oct. 21, 2014

Previous scores: 94/A (3/14/14); 81/B (1/8/14)

Remarks: SOME BASE TILES HAVE FALLEN DOWN IN THE WALK-IN COOLER AT THE ENTRANCE TO THE WALK-IN FREEZER. A COUPLE OF GREASE FILTERS ARE MISSING OR DAMAGED IN THE EXHAUST HOOD.

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• Los Ranchos

6200 Buford Highway, Suite 1E

Score: 84/B

Date: Oct. 21, 2014

Previous scores: 80/B (6/23/14); 70/C (6/18/14)

Remarks: At the beginning of the inspection, observed an employee washing hands in the three-compartment sink. Employee advised to re-wash at the hand sink. Observed an employee handling flour tortillas with bare hands. Multiple cooked food items in the 2-dr reach-in cooler were date marked with eight days shelf life. Date marking was corrected during inspection. Cooked, potentially hazardous foods should be date marked with the date of preparation (day one) plus six days for a total of seven days before the product must be sold, consumed and/or discarded. The front door was observed to be propped open at the beginning of the inspection - numerous flies were noted in the kitchen area.

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• Wings 101

6135 Peachtree Parkway, Suite 601

Score: 80/B

Date: Oct. 22, 2014

Previous scores: 95/A (3/25/2014); 77/C (3/11/14)

Remarks: Multiple potentially hazardous foods not being held at 41 degrees F or below. Using time as public health control for cooked rice and cooked chicken wings. There were no time markings on container of rice. Also, there was a timer being used for the chicken wings in the fryer baskets. However, there was no system of connection between the timer and the chicken wings. Multiple working containers (oil, margarine, and soy sauce) not labeled with common name of food. Wiping cloth bucket stored on the floor. Wiping cloth bucket moved onto a plastic crate. No sanitizer level detected in the wiping cloth bucket. Cardboard in multiple locations lining shelves. Materials used in the construction of food equipment must be safe, durable, corrosion-resistant, and/or nonabsorbent. Two coolers not holding air temperatures of 41 degrees or below.

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