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Live Karaoke, located at 1291 Old Peachtree Rd NW, Suite 121 in Suwanee, received a score of 66 points out of a possible 100 points during their 04/20/2026 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
2-2D: .06(2)(o)Observed pots and pans stored inside handwashing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. (Pf)
Corrective Actions: Person in charge removed dishes and put them in the 3 compartment sink.
Violation #2:
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed chicken not in original packaging being stored above seafood that was open in upright freezer. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.
Corrective Actions: Person in charge rearranged items.
Violation #3:
4-2B: .05(7)(a)1Observed black mold-like substance inside of the ice machine where the ice is made. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)
Violation #4:
6-1A: .04(6)(f)Observed cut melon in upright cooler temping above 41 degrees F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: Person in charge discarded items.
Violation #5:
6-2: .04(6)(g)Observed cut melon and sauces stored in upright cooler with no date marking. Items were there for over 24 hours per the person in charge. Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf)
Corrective Actions: Person in charge dated the items that he knew when they were cut and discard other items.
Violation #6:
10D: .04(7)(c)Observed multiple containers of sauce without a label in plain English of what the sauce was. Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement; (C) (ii) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial color or flavors and chemical preservatives, if contained in the food; (C) (iii) An accurate declaration of the net quantity of contents; (C) (iv) The name and place of business of the manufacturer, packer, or distributor; (C) and (v) The name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient. (Pf) (vi) Except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(Q)(3) – (5), nutrition labeling as specified in 21 CFR 101 – Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling. (C) (vii) For any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. (C)
Corrective Actions: Person in charge labeled containers with common name of the items.
Violation #7:
17A: .07(2)(l)Observed the men’s restroom door not able to fully close using the self-closing mechanism. Except where a toilet room is located outside a food service establishment and does not open directly into the food service establishment, such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. (C)
Violation #8:
17D: .07(4)(b)Observed employee food stored in upright cooler above foods for customers. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C)
Corrective Actions: Person in charge moved items to the bottom shelf of the upright cooler.
Additional remarks:
All cold hold temperatures were in compliance unless otherwise noted.
Uncorrected items must be corrected by 04/30/2026 or the food service permit may be suspended.
A follow-up inspection will be done within 10 days and a required additional routine within 1 year.
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