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Thyme, located at 1154 Lawrenceville Hwy Ste 212, Lawrenceville, GA 30046, received a score of 52 points out of a possible 100 points during their 06/26/2026 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:
2-2A: .03(4)(a)(b)(c)(e)(f)Person in charge unaware of what symptoms and disease need to be reported to the health department. The permit holder shall require food employees to report to the Certified Food Safety Manager (CFSM) and Person-In-Charge information about their health, activities, and any other relevant information (i.e., onset of symptoms and illness or diagnosis without symptoms) as they relate to diseases that are spread through food. (P, Pf)
Corrective Actions: Advised person in charge what needs to be reported to the Health Department.
Violation #3:
2-2D: .07(3)(b)Handwashing sink in kitchen did not have any paper towels or a way to dry hands after washing. **2ND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf)
Corrective Actions: Person in charge added paper towels to the sink area.
Violation #4:
2-2E: .03(6)Observed no bleach or cleaner that could be used to clean up vomit or diarrheal events in the facility. 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: Person in charge purchased bleach for the clean up kit.
Violation #5:
3-1C: .04(1)Observed onions in the walk in cooler rotting and moldy. Food shall be safe, unadulterated, and honestly presented. (P)
Corrective Actions: Person in charge discarded items.
Violation #6:
5-1B: .04(5)(i)Observed multiple TCS food items being reheated in a hot holding unit and not getting to a temp that would ensure it made it to 165 or above in 2 hours. Time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a minimum temperature of 165°F (74°C) for 15 seconds within 2 hours. (P)
Corrective Actions: Person in charge added hot water to steam pans and turned the table up so that it would heat up faster.
Violation #7:
6-1C: .04(6)(d)Observed eggrolls cooling on the counter and not put in cooler until i came to check the temperature again. Temperature not cooling fast enough to reach 41 or below within 4 hours. **2ND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** 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: Person in charge moved eggrolls to the cooler.
Violation #8:
11A: .04(6)(e)Observed that there were eggrolls ( see temp log) that were left out at room temperature on the prep table to cool. **2ND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** 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: Item moved to walk in cooler.
Violation #9:
11C: .04(6)(c)Observed chicken in the meat sink thawing in water that was not running and it was not completely submerged. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C)
Corrective Actions: Person in charge turned on running cold water.
Violation #10:
12A: .04(4)(q)Observed pot of broth stored on the floor of the walk in freezer. Bags of onions and potatoes stored on the floor of the walk in cooler. **2ND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C)
Corrective Actions: Person in charge moved items from the floor of the walk ins.
Violation #11:
12B: .03(5)(h)Observed employee cutting vegetables in the kitchen while wearing multiple bracelets. 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: Person in charge had the employee to remove the bracelets.
Violation #12:
13A: .02(1)(d)Inspection report displayed by the facility is not the most recent inspection report. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C)
Corrective Actions: Person in charge changed the inspection report displayed to the most recent.
Additional remarks:
All cold and hot held temperatures were in compliance unless otherwise noted.
Uncorrected items must be corrected by 07/06/2026 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.
***THREE OR MORE CONSECUTIVE VIOLATIONS OF THE SAME CODE PROVISION WILL RESULT IN PERMIT SUSPENSION***
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