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120 BBQ, located at 2463 Hamilton Mill Pkwy, Suite 300 in Dacula, received a score of 63 points out of a possible 100 points during their 08/28/2025 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
1-2A: .03(2)(a)-(l), (n)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. // The person in charge must be able to demonstrate their food safety knowledge through full compliance of the food code with no violations, be a Certified Food Safety Manager, or be able to provide correct answers to food safety questions as they relate to the food service operation at hand. (Pf)
Corrective Actions: Correct by follow-up inspection. //
Violation #2:
2-2B: .03(5)(j)1&2Multiple employee drinks in unapproved cups were stored throughout the kitchen. // Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C)
Corrective Actions: Drinks were moved/discarded. //
Violation #3:
2-2D: .06(2)(o)Observed items stored in handwashing sink (sponge, gloves, cleaning utensils). // A handwashing facility may not be used for purposes other than handwashing. (Pf)
Corrective Actions: Items were removed from the sink. //
Violation #4:
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw eggs stored above ready to eat food items in prep cooler. Observed unwashed bananas stored above clean container lids and flour. Observed raw beef stored above onions and mushrooms in walk in cooler. Observed unwashed pumpkin stored above cut and prepped lettuce and unwashed cucumber stored above prepped green onion in walk in cooler. ***2ND CONSECUTIVE VIOLATION FROM ROUTINE TO ROUTINE. // Must display, store, prepare, and hold foods so they are protected from cross contamination. (P)
Corrective Actions: Items were moved to proper storage order. //
Violation #5:
8-2B: .07(6)(c)Observed butane lighter stored over prep cooler. ***2ND CONSECUTIVE VIOLATION FROM ROUTINE TO ROUTINE. // Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P)
Corrective Actions: Lighter was moved to a bottom shelf. //
Violation #6:
9-2: .04(6)(k)Observed container of chicken with a date from 8/24/25 that had been packaged using a reduced oxygen packaging machine. ***2ND CONSECUTIVE VIOLATION FROM ROUTINE TO ROUTINE. // Before engaging in Reduced Oxygen Packaging without a variance as specified in DPH Rule 511-6-1-.04(6)(k), a permit applicant or permit holder shall submit a properly prepared HACCP plan to the Health Authority. (C)
Corrective Actions: Chicken was discarded and informed person in charge to remove the ROP machine unless they wish to submit a HACCP plan. //
Violation #7:
11C: .04(6)(c)Observed raw meats thawing in the meat sink at room temperature. // Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C)
Corrective Actions: Packages were placed in a container under running water. //
Violation #8:
14B: .05(10)(a)Observed several cups stacked together wet after washing. // After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; (C) and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (C)
Corrective Actions: Cups were separated to air dry properly. //
Additional remarks:
NOTE: All hot and cold holding temperatures assessed in compliance unless otherwise noted.
Food in freezer frozen solid.
***SECOND CONSECUTIVE VIOLATION OF .04(6)(k) – Reduced Oxygen Packaging, Criteria; .07(6)(c) – Storage, Separation; .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii) – Packaged & Unpackaged Food Separation, Packaging, and Segregation; & .03(2)(a)-(l), (n) – Responsibility of PIC
***THREE CONSECUTIVE VIOLATIONS FROM ROUTINE TO ROUTINE MAY RESULT IN PERMIT SUSPENSION***
***Due to an unsatisfactory score on today’s inspection follow-up inspection will occur by 9/5/2025.
**A REQUIRED ADDITIONAL ROUTINE WILL BE CONDUCTED WITHIN 12 MONTHS OF TODAYS DATE.
Soap dispenser that is stored on the wall above the meat prep sink must be relocated so that it is not above any prep sink or counter.
Ensure the raw meat sink is used only for the prepping and thawing of raw meat. Do not store or prepare any vegetables or ready to eat food items in this sink.
CLICK HERE to read the full report