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Dacula Restaurant Scores: Moe's, Amy LaFaye's & More

What did health inspectors find at local eateries?

Dacula, Ga., restaurant inspections.
Dacula, Ga., restaurant inspections.

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

Legends Clubhouse Restaurant

5473 Legends Drive

Score: 98/A

Date: June 25, 2014

Previous scores: 96/A (11/21/13); 96/A (5/10/13)

Remarks: The facility does not have a valid food service permit on display. Observed the dumpster left side dumpster door open.

Click here to see the entire report

 

Chateau Elan Sports Club

1965 Sports Club Drive

Score: 86/B

Date: June 25, 2014

Previous scores: 100/A (8/2/13); 97/A (6/21/13)

Remarks: Observed a mold-like substance on the bottom plate of soda dispensers where the drink diffusers attach. There is no thermometer present for taking food temperatures. Observed an employee prepare sauce cups and a smoothie while wearing a watch. There is no inspection report on display in the facility. The service window was observed constantly being left cracked after taking and serving orders.  Several flies observed in the facility.

Click here to see the entire report

 

Amy LaFaye's

2559 Pharr Avenue

Score: 91/A

Date: June 26, 2014

Previous scores: 89/B (10/9/13); 89/B (3/1/13)

Remarks: Bulk products removed from their original packages, and not labeled with the common name of the food. Most recent health score covered & not visible. Covered waste receptacle or sanitary napkin receptacle not provided in women’s restroom. Flies present in the kitchen. Gap along both doors in the kitchen.

Click here to see the entire report

 

Moe’s Southwest Grill

2111 Hamilton Creek Parkway

Score: 88/B

Date: June 25, 2014

Previous scores: 80/B (1/21/14); 84/B (9/24/13)

Remarks: Queso dip holding below 135oF. Multiple items prepped from ambient temperature at 11 AM still above 41oF at time of inspections. Foods prepped at 11 AM were placed in the walk-in cooler to cool. They had tight fitting lids, were stacked, and placed by the door. Person in charge was educated on proper cooling methods. Potentially hazardous foods should be properly cooled by effective methods (shallow pans, ice water bath, adding ice as an ingredient, etc.)

Click here to see the entire report

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