Steami’s Lobster in Duluth receives a 59% on their recent health inspection

Steami’s Lobster, located at 3350 Steve Reynolds Blvd, Suite 206 in Duluth, received a score of 59 points out of a possible 100 points during their 09/16/2025 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1:
1-2A: .03(2)(a)-(l), (n)PIC not maintaining active managerial control over employees and food safety practices. // 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)

Violation #2:
2-1C: .04(4)(a)1,2,3Employee handling ready to eat bread hoagie with bare hands. // Except when washing fruits and vegetables, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. (P)
Corrective Actions: Food discarded. //

Violation #3:
2-2A: .03(2)(m)Two employees working today not informed of the health policy in a verifiable manner. // 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) // If this item is marked out of compliance on the next routine inspection, then the food service permit may be suspended.
Corrective Actions: PIC had each employee read the health policy reporting agreement and had them sign the form. //

Violation #4:
6-1D: .04(6)(i)Garlic mayo on time as a control for food safety not documented with the time when it was removed from temperature control and the discard time as per the written procedures. // When using 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; (P) 2) the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf) 3) foods not consumed before the discard time shall be discarded; (P) 4) when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P) 5) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 6) written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) // // If this item is marked out of compliance on the next routine inspection, then the food service permit may be suspended.
Corrective Actions: Garlic mayo discarded. //

Violation #5:
6-2: .04(6)(g)Ready to eat food prepared more than 24hrs ago not date-marked – slaw, crab salad. // 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 used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf)
Corrective Actions: Foods date-marked. //

Violation #6:
10D: .04(8)(b)Three containers of sour cream with best by date August 02, 2025 and three containers of milk with best if used by 08/29/2025. // Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. (P)
Corrective Actions: Food discarded. //

Violation #7:
12B: .03(5)(g)Employee wearing bracelet while working with food. // 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 bracelet. //

Violation #8:
15B: .05(6)(d),(e)Dishwasher not dispensing chlorine. // A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

Additional remarks:
Cold holding items assessed at 41F or less.
Hot holding items assessed at 135F or higher.
Galic butter contains condensed milk.
Follow up inspection will be performed between today and September 26, 2025.
An additional routine inspection is due by September 2026.
Correct uncorrected items by date noted or the food service permit may be suspended.

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