Mccrays in Lawrenceville receives a 61% on their recent health inspection

Mccrays, located at 100 N Perry St in Lawrenceville, received a score of 61 points out of a possible 100 points during their 05/22/2026 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1:
1-2A: .03(2)(a)-(n),(p)Multiple risk factor violations were observed during today’s inspection that were not in compliance with the Food Code. As a result, the facility received an unsatisfactory score, indicating that the Person in Charge (PIC) is not maintaining adequate active managerial control of the facility.// 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:
2-2E: .03(6)Facility could not provide written procedures or have an EPA-registered approved disinfectant to clean vomit or diarrhea incidents.// A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)
Corrective Actions: Procedures to use with chlorine were provided to the PIC.//

Violation #3:
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw chicken containers stored behind raw fish inside a prep top cooler, raw shell eggs stored on top of milk containers and unwashed produce stored above ready to eat and washed produce inside the walk-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 items were rearranged by their internal cooking temperature.//

Violation #4:
4-2B: .05(8)(b)Observed an employee actively using the dishwasher for cleaning dishes. Dishwasher is not reaching sanitizing temperature of 160F or above (see temperature log).// Hot water mechanical operations by being cycled through equipment that is set up as specified under Rule .05(6)(e), (l), and (m) and achieving a utensil surface temperature of 160°F (71°C) as measured by an irreversible registering temperature indicator. (P)
Corrective Actions: 3-compartment sink was set up to sanitize the clean equipment. PIC contacted dishwasher service company.//

Violation #5:
4-2B: .05(7)(a)1Observed internal upper area of the ice machine with black mold-like substance and slime.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

Violation #6:
6-1A: .04(6)(f)Observed multiple time temperature control for safety (TCS) food items holding temperatures above 41F. (see temperature log)// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: Foods were discarded or allowed to cool down.//

Violation #7:
8-2B: .07(6)(c)Observed employees preparing sanitizer buckets on top of a preparation table and next to a tray with cooked bacon. Observed sanitizer wipes stored on top of a bar prep table next to cut lemons and food ingredients.// Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P)
Corrective Actions: Employees relocated the sanitizer buckets to lower shelves. Sanitizer wipes were relocated.//

Violation #8:
10D: .04(7)(d)Facility does not have a written notification to disclose the major food allergens that are used as ingredients in the kitchen.// 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers’ dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C)

Violation #9:
14B: .05(10)(e) 1,2,4Observed clean cups that were washed and stored stacked while still wet.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C)

Violation #10:
15B: .05(3)(h),(i)Facility does not have an irreversible registering temperature indicator to measure dishwasher surface temperatures.// In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. (Pf)

Additional remarks:
Note: All cold-holding and hot-holding items were in compliance unless otherwise noted.

*Note: Parasite destruction letter for salmon in compliance. Pre-cooked mussels only.

*Note: A follow-up inspection will occur within 10 days. Ensure all violations are corrected by this time or the permit may be suspended.

Note: Roof top bar closed. Hand wash sink at this bar is leaking water, however PIC stated a plumber was scheduled for today.

Note: If using Purell as sanitizer, facility must obtained test strips to measure this sanitizer concentration. One bottle observed at the roof top bar.

Note: A required additional inspection will occur within the next 12 months.

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