WEI in Buford receives a 56% on their recent health inspection

WEI, located at 3320 Buford Dr, Suite 40 in Buford, received a score of 56 points out of a possible 100 points during their 03/03/2026 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1:
1-2A: .03(2)(a)-(n),(p)Due to multiple risk factor violations and an unsatisfactory score, person in charge (PIC) is not demonstrating 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:
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw seafood stored over noodles in walk-in freezer and unwashed green beans stored over washed broccoli and zucchini and unwashed cabbage and green onions. Food shall be protected from cross contamination during display, storage, and preparation. (P)
Corrective Actions: PIC arranged food to store appropriately.

Violation #3:
4-2A: .04(4)(c)1(iv)9 containers of food in the walk-in cooler stored uncovered. // Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C)
Corrective Actions: Lids placed on foods. //

Violation #4:
4-2B: .05(7)(a)1Multiple dishes stored as clean (bowls, slicer, blender, microwave) with debris on the food contact surfaces. // Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

Violation #5:
6-1D: .04(6)(i)Butter and cooked broccoli on time control not marked with the start or discard times. // When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf)
Corrective Actions: Foods discarded. //

Violation #6:
6-2: .04(6)(g)Observed 7 large bags of cooked pork baos that were not labeled with prepared date in walk-in freezer (baos prepared last week). 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: PIC labeled items with date prepared.

Violation #7:
8-2B: .07(6)(c)Observed two lighters stored over prep surface. WD-40 stored over bags of flour and onions and spray paint stored over cans of food. 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: PIC arranged items to store appropriately.

Violation #8:
8-2B: .07(6)(g)Observed only bucket of sanitizer (with cloths stored inside) with a concentration that well exceeded 100ppm. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials used on food contact surfaces shall not exceed stated concentrations as listed on the EPA-registered label, in 40 CFR 180.940 and 40 CFR 180.2020, (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P)
Corrective Actions: Sanitizer was diluted to proper concentration.

Violation #9:
10D: .04(4)(d)Multiple sauces and seasonings not labeled with the common name. // 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)

Violation #10:
12C: .04(4)(m)4 wet wiping cloths stored on the counter between uses. // Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C)
Corrective Actions: Cloths relocated to the sanitizer solutions. //

Violation #11:
12D: .04(4)(g)Observed employee preparing raw meat in the designated fruit/vegetable prep sink. // Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf)
Corrective Actions: Raw meat removed, sink was cleaned and sanitized. //

Violation #12:
14B: .05(10)(e) 1,2,4Observed four stacks of clean, metal containers that were stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C)
Corrective Actions: PIC had items cleaned again and set out to air dry.

Violation #13:
18: .07(2)(m)Back door was propped open with rock during inspection. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; (C) 2) closed, tight-fitting windows; (C) and 3) solid self-closing, tight-fitting doors. (C)
Corrective Actions: PIC had back door closed.

Additional remarks:
All hot holding and cold holding temperatures in compliance unless otherwise noted.
Foods above 41F discarded as noted in the temperature log.
NOTE: When cleaning tables, employees must follow one of the approved methods-
1. Spray bottle method- Employees shall spray each table with a sanitizing solution and wipe clean with a paper towel. A new paper towel shall be used for each table.
2. Two bucket method- The first bucket should be filled with a sanitizing solution. Remove towel from bucket to remove debris from table, then place back into the bucket. The second bucket shall be filled with a sanitizing solution. Use towel to sanitize the table, and place back into the bucket when moving to the next table.
NOTE: Facility uses food coloring as food additives.
A follow-up inspection will occur on or before 3/13/2026
A required additional routine inspection will occur before 3/3/2027.

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