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Mama’s Crawfish And Wings, located at 3103A Lawrenceville-Suwanee Rd, Suwanee, GA 30024, received a score of 57 points out of a possible 100 points during their 09/17/2026 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 violations of risk factors due to 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)
Corrective Actions: Correct by 9.24.26.
Violation #2:
2-2B: .03(5)(k)1&2Observed an employee drink from a water bottle in the kitchen. Observed an open employee cup sitting on top of a prep surface behind the front service area. 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: Bottle and employee cup removed.
Violation #3:
3-1D: .04(3)(k)Observed that the tags/labels for green mussels were not retained for 90 calendar days from the last sale date. The identity of the source of molluscan shellfish that are sold or served shall be maintained by retaining product tags or labels for 90 calendar days from the date that is recorded on the tag label, or invoice as specified under Rule .04(3)(k)2, by: (Pf) (i) Using an approved record keeping system that keeps the tags, labels, or invoice in chronological order correlated to the date when, or dates during which, the molluscan shellfish are sold or served; and (ii) If molluscan shellfish are removed from their tagged or labeled container the source identification will be preserved by using a record keeping system as specified under (i) above. (Pf)
Corrective Actions: Discussed with PIC the record-keeping requirements for molluscan shellfish.
Violation #4:
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw, in-shell mussels stored over ready-to-eat gumbo in a reach-in cooler. 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: Food is rearranged according to cook temperature.
Violation #5:
6-1A: .04(6)(f)Observed multiple foods that were cold holding above 41F (walk-in cooler and prep cooler). See temperature log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: Cheese prepped less than 4 hours prior moved to another cooler. Cheese, noodles and crawfish cold-holding from the prior day were discarded.
Violation #6:
8-2B: .07(6)(e)Observed two containers of Ortho Home Defense in the kitchen near the warewashing sink. Poisonous or toxic materials shall be used according to: (i) Law and this Chapter; (ii) Manufacturer’s use directions included in labeling, and, for a pesticide, manufacturer’s label instructions that state that use is allowed in a food service establishment, (P) (iii) The conditions of certification, if certification is required, for use of the pest control materials, (P) and (iv) Additional conditions that may be established by the Health Authority.
Corrective Actions: Unapproved pesticides removed from the facility.
Violation #7:
14B: .05(10)(a)Observed several cups that were stacked while wet. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; (C) and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (C)
Corrective Actions: Cups taken to warewashing for cleaning.
Violation #8:
15A: .05(6)(a)Observed that a walk-in cooler was not cooling to 41F or below while used to store TCS foods. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)
Corrective Actions: TCS foods were removed from the cooler.
Violation #9:
15C: .05(7)(a)2,3Observed that metal food containers and glasses in the top of a prep cooler behind the bar were stored in a portion of the prep cooler that contained a grey, mold-like substance. Observed cleaned, working bottles on the dry dish shelving that had labels that were not removed prior to washing. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)
Corrective Actions: Correct by 8/24/26.
Additional remarks:
Note: The following handout(s) was/were provided to the facility:
Food Allergens and Allergy Awareness; Employee Health Policy (Korean); Foreign-Imported Shrimp Disclosure; Cooling cooked time/temperature control for safety foods and the FDA; Guide to Date Marking
***Visit the Health Department’s website for additional posters.***
Note: All cold holding temperatures are in compliance unless otherwise noted.
Note: All hot holding temperatures are in compliance.
Note: No additives used at this facility.
Note: Thermometers calibrated today (see temp log).
Note: THREE OR MORE CONSECUTIVE REPEAT VIOLATIONS ON ROUTINE INSPECTIONS WILL RESULT IN PERMIT SUSPENSION.
************Note: A Follow-up inspection will occur within 10 days due to an unsatisfactory score.********
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