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UHS Pruitt Corporation, located at 1626 Jeurgens Ct Building 100, Norcross, GA 30093, received a score of 58 points out of a possible 100 points during their 06/17/2026 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. 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(2)(o)Person in charge could not demonstrate that employees have signed an employee health agreement. No signed employee health agreements produced. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)
Violation #3:
2-2E: .03(6)Person-in-charge was not able to provide procedures for cleaning a vomit or diarrheal event in the carpeted dining room. 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)
Violation #4:
4-1A: .04(4)(n)1Observed an employee touch the rim of a garbage can then touch the cleaned dish rack coming out of the dish machine. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P)
Corrective Actions: Employee was instructed to discard gloves and wash hands. Dishes were run through the dish machine again.
Violation #5:
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed washed produce stored with washed produce in the walk-in cooler. Observed personal food items stored above customer food items in an warmer (fish), upright cooler (tea) and the freezer (sport drink). Food shall be protected from cross contamination during display, storage, and preparation. (P)
Corrective Actions: Food were rearranged so that unwashed produced was not stored above washed produce and ready-to-eat foods. Personal food items were moved to designated areas.
Violation #6:
6-1A: .04(6)(f)Observed several time/temperature control for safety foods that were cold holding 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 discarded.
Violation #7:
6-1B: .04(6)(f)Observed pork chops hot holding in a hot hold unit at a temperature of 129F. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P)
Corrective Actions: Pork chops were taken to an oven to re-heat since they had been cooked only 1 hour and 15 minutes prior.
Violation #8:
6-1C: .04(6)(d)Observed rice cooling in an ice bath that did not cool to below 70F within two hours. See temperature log. 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: Rice discarded.
Violation #9:
6-2: .04(6)(g)Observed French toast batter containing egg in a reach-in cooler that was marked with a discard date of 8 days after the preparation date. Observed shredded mozzarella that was date marked with a discard date of 30 days after opening. 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: Discard dates corrected.
Violation #10:
6-2: .04(6)(h)Observed cooked sausage patties in an upright cooler that were held past the marked discard date. Observed sliced turkey in the walk-in cooler that was dated marked with future date. A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P)
Corrective Actions: Sausage and turkey discarded.
Violation #11:
8-2B: .07(6)(c)Observed Sterno can stored over utensils on a shelf in the kitchen. 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: Can were removed from the utensil storage shelf.
Violation #12:
10D: .04(7)(d)Facility did not have a written notification declaring which major foods allergens are contained within the facility. 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 #13:
12B: .03(5)(h)Observed employee in kitchen handling food while wearing a watch and wedding band with stones. 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: Employee removed watch and ring.
Violation #14:
13A: .07(3)(d)Observed a restroom for female employees that did not have a sign notifying employees to wash their hands. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. (C)
Violation #15:
15A: .05(6)(a)Observed a prep cooler with an ambient air temperature of 52 that was not able to cool foods to 41F. 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 discarded. Cooler removed from use.
Additional remarks:
Note: Food colors including red and orange used at this facility.
Note: Thermometers calibrated today (see temp log).
Note: A follow up will be conducted within 10 days. Please correct any uncorrected violations or permit may be suspended.
Note: Two consecutive unsatisfactory (U) scores will result in permit suspension.
Note: Three consecutive violations on routine inspections will result in permit suspensions.
Joint inspection with DMG.
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