Get notified by email when this case is updated.
Life Care Senior Center, located at 3430 Duluth Park Ln NW, Duluth, GA 30096, received a score of 69 points out of a possible 100 points during their 08/18/2026 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
1-2A: .03(2)(a)-(n),(p)Several risk factor violations were observed during today’s inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)
Violation #2:
2-2B: .03(5)(k)1&2Observed multiple employee drinks in unapproved cups under a prep table. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C)
Corrective Actions: Unapproved cups were removed from the kitchen.
Violation #3:
6-1C: .04(6)(d)Observed multiple containers of a radish-and-cabbage mixture not cooled to 70°F within 2 hours. Observed kimchi not cooling at a fast enough rate in the walk-in cooler. See temperature log. TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours).
Corrective Actions: Food was discarded. Kimchi was separated into smaller portions and left open to cool.
Violation #4:
6-2: .04(6)(h)Observed multiple Time/temperature control for safety foods (salted shrimp in liquid, soybean paste, and fish cakes) marked with a prep date more than 7 days old. A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P)
Corrective Actions: Foods were discarded.
Violation #5:
11A: .04(6)(e)Observed multiple containers of cabbage-radish mix and kimchi cooling in closed plastic containers in the walk-in cooler. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C)
Corrective Actions: The person in charge was educated on the proper cooling methods, and the food was left open to cool.
Violation #6:
12B: .03(5)(h)Observed an employee handling food with a watch on under their glove. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C)
Corrective Actions: The watch was removed.
Violation #7:
14A: .04(4)(k)Observed multiple dry foods (salt, seasonings, grain, and flour) with the scoop handles in the food. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C)
Corrective Actions: Handles were removed from the foods.
Violation #8:
14B: .05(10)(e) 1,2,4Observed multiple metal pans stored as clean, stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C)
Corrective Actions: Dishes were separated and inverted for drying.
Violation #9:
18: .07(5)(k)Observed multiple gnats flying around in the area where clean, dry dishes are stored. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; (C) 2. Routinely inspecting the premises for evidence of pests; (C) 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and 4. Eliminating harborage conditions.(C)
Additional remarks:
NOTE: All cold holding temperatures were in compliance unless otherwise noted.
NOTE: No additives are used at this facility.
NOTE: Thermometers calibrated today (see temp log).
NOTE: No hot-holding observed during today’s inspection.
NOTE: A follow up will be conducted within 10 days. Correct any uncorrected violations or permit may be suspended. Two consecutive unsatisfactory scores will result in a permit suspension.
NOTE: A required additional routine will be conducted within 12 months.
This was a joint inspection with KKP.
CLICK HERE to read the full report