Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
No violation noted during this evaluation.
|
Sep 28, 2006
|
100 |
No violation noted during this evaluation.
|
Jun 7, 2007
|
100 |
No violation noted during this evaluation.
|
Sep 17, 2007
|
100 |
-
Proper cooling time and temperature
|
Sep 29, 2008
|
91 |
-
Proper cooling methods used; adequate equipment for temperature control
-
Proper cooling time and temperature
|
Mar 18, 2009
|
88 |
-
Adequate handwashing facilities supplied & accessible
[multiple violations]
-
Approved thawing methods used
-
Consumer advisory provided for raw and undercooked foods
-
Proper cold holding temperature
-
Proper date marking and disposition
[multiple violations]
-
Proper eating, tasting, drinking, or tobacco use
-
Thermometers provided and accurate
-
Utensils, equipment and linens; properly stored, dried, handled
|
Sep 1, 2009
|
60 |
-
Gloves used properly
-
Hot and cold water available; adequate pressure
|
Sep 9, 2009
|
97 |
-
Pasteurized foods used; Prohibited foods not offered
-
Proper cooling time and temperature
|
Nov 18, 2009
|
82 |
-
Contamination prevented during food preparation, storage display
[multiple violations]
-
Food separated and protected
-
Food-contact surfaces; cleaned & sanitized
-
In-use utensils; properly stored
-
Posted: Permit/Inspection/Choking Poster/Handwashing
-
Proper cold holding temperature
-
Proper eating, tasting, drinking, or tobacco use
-
Utensils, equipment and linens; properly stored, dried, handled
[multiple violations]
|
Mar 8, 2010
|
64 |
-
Contamination prevented during food preparation, storage display
-
Food properly labeled; original container; required records available; shellstock tags
-
Posted: Permit/Inspection/Choking Poster/Handwashing
[multiple violations]
|
Mar 16, 2010
|
92 |
-
Food separated and protected
-
Personal cleanliness
-
Thermometers provided and accurate
|
Jun 22, 2010
|
85 |
-
Gloves used properly
-
Toxic substances properly identified, stored, used
-
Washing fruits and vegetables
|
Oct 22, 2010
|
92 |
-
Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
-
Food properly labeled; original container; required records available; shellstock tags
-
Proper cold holding temperature
-
Proper cooling methods used; adequate equipment for temperature control
-
Proper cooling time and temperature
|
Feb 28, 2011
|
75 |
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