Vintage Home Kitchen Seafood in Lawrenceville receives a 59% on their recent health inspection

Vintage Home Kitchen Seafood, located at 555 Progress Center Ave in Lawrenceville, received a score of 59 points out of a possible 100 points during their 02/10/2026 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1:
1-2A: .03(1)(a);(b);(c)1,4,5,6,7, 8,9,10,11,12,13,14,15,16Person in charge, co-owner, not knowledgeable in thawing methods, cooling parameters, or required temperatures/ storage of raw animal foods. 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:
1-2A: .03(2)(a)-(l), (n)Observed multiple violations related to food safety during today’s inspection. 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 #3:
2-2A: .03(1)(c)2,3,17PIC not aware of employee health policy symptoms, illnesses, reporting responsibilities or restriction/ exclusion requirements. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf)

Violation #4:
2-2B: .03(5)(j)1&2Observed employee drinks in reusable cups with no lid on top of prep table. Observed employee food half consumed on prep table. Observed monster energy drink on bottom shelf of prep table opened. 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)

Violation #5:
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Raw unwashed onions on top of bread and unwashed broccoli and potatoes on top of liquid margarine in walk-in cooler. Raw chicken on top of catfish, raw chicken on top of shrimp, raw mussels over cooked mussels, catfish over corn, and raw turkey over cooked sausage in walk-in freezer. Raw mussels with cooked mussels in reach-in cooler on cook line. Raw fish above bread in prep cooler. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.

Violation #6:
4-2A: .04(4)(c)1(iv)Observed raw chicken stored uncovered in walk-in freezer. Observed crab legs stored uncovered in walk-in freezer. Observed rice stored in open bag and uncovered in dry storage area. 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)

Violation #7:
4-2B: .05(6)(n)Observed dish machine in use not dispensing adequate concentration of chlorine. Observed with concentration of 25ppm. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer’s specifications). (P)

Violation #8:
6-1C: .04(6)(d)Observed crawfish reheated more than 2 hrs prior at 71F. Cooling Rate: 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). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour.
Corrective Actions: Crawfish discarded.

Violation #9:
11A: .04(6)(e)Observed crawfish cooling with lid on top of prep table next to cook line. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (Pf) (ii) Separating the food into smaller or thinner portions; (Pf) (iii) Using rapid cooling equipment; (Pf) (iv) Stirring the food in a container placed in an ice water bath; (Pf) (v) Using containers that facilitate heat transfer; (Pf) (vi) Adding ice as an ingredient; (Pf) or (vii) Other effective methods. (Pf) 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; (C) and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. (C)
Corrective Actions: Crawfish discarded. Training provided on cooling methods. Facility plans to utilize prep cooler for cooling of crawfish in future.

Violation #10:
11C: .04(6)(c)Observed fish bearing label to remove from packaging prior to thawing, thawed in ROP packaging in rear of walk-in cooler. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; (C) or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water. (C)

Violation #11:
11C: .04(6)(c)Observed multiple pans of fish thawing in sink in standing water. 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: PIC/ employee drained water on some pans of fish and placed in prep cooler. Demonstrated how to set of sink for thawing with constantly running water. Employees did not leave water running and would turn off water after every attempt to demonstrate how to properly thaw fish.

Violation #12:
13A: .02(1)(c)2Observed facility with no first aid for choking poster displayed in public view in dining room, hallways or anywhere within public view in facility. The choking poster shall be posted in a conspicuous place approved by the department – in public view.

Violation #13:
13B: .02(1)(c)2Observed facility without a no smoking sign displayed anywhere in public view prior to entrance or inside facility. Prior to the issuance of the permit to new or existing establishments, the applicant shall provide evidence of satisfactory compliance with the provisions of this Chapter and all other provisions of laws that apply to the location, construction and maintenance of food service establishments and the safety of persons therein. (C)

Violation #14:
14C: .05(6)(r)Observed multiple single use spice containers (black pepper, oregano, etc…) reused for different spices. Black pepper container now contains cajun mix, oregano container now containing cajun mix, etc… Single-service and single-use articles may not be reused. (C)

Violation #15:
15A: .05(6)(a)Observed ice build-up around condenser, around door and vinyl curtain hanging at entrance of walk-in freezer. Observed gaskets on walk-in freezer door in disrepair (broken and missing sections). Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

Violation #16:
15B: .05(3)(h),(i)Facility utilizing ready to use lactic acid sanitizer to clean tables without a testing device or test strips in facility. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

Violation #17:
15C: .05(7)(a)2,3Observed exterior of pans with grease build-up stored clean on bottom shelves of prep tables near warewashing area. Observed old food debris and build-up on exterior of coolers, oven, fryer and equipment throughout facility. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

Violation #18:
17C: .07(5)(a),(b)1,2,3Observed build-up of old food debris and grease behind equipment on walls and flooring. Observed significant build-up of black substance on floor in walk-in cooler. Walk-in cooler floor observed in disrepair. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

Violation #19:
17D: .07(4)(b)Observed employee food items in a designated bin stored above customer food items in walk-in cooler. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees’ clothing and other possessions. (C)
Corrective Actions: Employee food items moved to bottom shelf to prevent contamination of any customer food items.

Violation #20:
18: .07(2)(m)Observed significant gap allowing light in on bottom left of rear exit door at rear of kitchen. 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)

Additional remarks:
All cold-holding and hot-holding observed in compliance.
Ensure New Ocean has required department of Ag permit to sale foods to establishment.
Ensure card board is not used as shelf liner in facility.
Ensure all bulk food containers are labeled in English with common name of food.
Ensure knives are maintained clean and not stored between prep cooler and prep table on left wall of kitchen. Knives must be stored on clean surface and areas to prevent contamination.
A follow-up inspection will be conducted within 10 business days. A required additional routine inspection will be conducted within 12 months.
Repeat violations may lead to permit suspension.
Uncorrected violations may lead to permit suspension.
An informal inspection may be conducted within 3 days to ensure all violations denoted to be corrected by 2/13/26 are corrected.

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