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NYC Pizza Company, located at 2200 Peachtree Industrial Blvd #110, Duluth, GA 30097, received a score of 64 points out of a possible 100 points during their 06/25/2026 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 occurred today, 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)
Corrective Actions: Please ensure all violations are corrected and employees trained. //
Violation #2:
2-1B: .03(5)(c)1. Observed person-in-charge enter prep area and handle containers of food in sandwich prep cooler without washing hands. 2. Observed an employee handle soiled plates from one customer table and then grab a single-use plate to take to another customer without washing hands. // Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7) when switching between working with raw food and working with ready-to-eat food; 8) before putting on gloves; 9) after engaging in other activities that contaminate hands; 10) a second time when entering the kitchen from using the restroom. (P)
Corrective Actions: The employees washed hands. //
Violation #3:
6-1A: .04(6)(f)Observed several foods being kept cold for safety with temperatures above 41°F. // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: Those foods were discarded. //
Violation #4:
8-2B: .07(6)(c)Observed several chemical spray bottles stored next on prep surfaces (e.g., in front of dessert display cooler and can opener prep table) and mixed in with packaged foods. // 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: The chemicals were relocated. //
Violation #5:
10D: .04(7)(d)The facility does not have a written disclosure statement that informs consumers of what allergens the facility uses (e.g., wheat and dairy). // 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)
Corrective Actions: Please post a notice informing customers what allergens the facility uses at the point of service/sales. The notice may also be on a wall, on the menu, or table tents. //
Violation #6:
10D: .04(4)(d)Observed sauces in sandwich reach-in cooler in working containers without any common food name lableling. Observed bulk container of flour, working container of sugar, and oil on shelf in back prep area also in working containers without any common food name labeling. // Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C)
Corrective Actions: The containers were labeled. //
Violation #7:
13A: .02(1)(f)(1)Observed an expired permit on display. // The permit holder shall post the permit as in a location in the food service establishment that is conspicuous to consumers. (C)
Corrective Actions: Emailed the permit to the person-in-charge. Please print and post. //
Violation #8:
15A: .05(6)(a)Pizza and salad prep coolers are not working properly to maintain the temperature of foods below 41°F. // 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: Please repair the units. Do not place foods that need to be kept cold for safety in the units until they are repaired. //
Violation #9:
18: .07(5)(k)Observed several fruit flies in the dry storage near walk-in cooler and near the mop sink. // 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)
Corrective Actions: Please eliminate pest and sources of attraction. //
Additional remarks:
NOTE: All food temperatures were in compliance during today’s inspection unless marked with an asterisk (*).
NOTE: The facility no longer receives key drop deliveries.
NOTE: The facility has product specification sheets for the pasta sauce, indicating the food is non-TCS (can be left out at room temperature without temperature/time control for safety). However, the letter for the pizza sauce does not match any product codes. The pizza sauce should be kept under 4-hour time control until updated documentation is found.
NOTE: If any uncorrected violations are not corrected by the listed correct by date, the food service permit may be suspended.
NOTE: An informal follow-up inspection will occur by JULY 16 after 10 AM to check on the following items:
-18 Controlling Pest
If that/those item(s) are not corrected by that time, the food service permit may be suspended until correction is achieved. A citation may be issued if operation is observed while the permit is suspended.
NOTE: A follow-up inspection will occur within the next 10 days.
NOTE: A required additional routine inspection will occur within the next 12 months.
NOTE: Consecutive unsatisfactory scores on inspections will result in permit suspension.
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