THAI CANDLE SEAFOOD AND BAR received a score of 79 and a grade of C during a GNR Public Health food-service inspection on November 11, 2026.
Inspection details
Establishment THAI CANDLE SEAFOOD AND BAR
Location 5155 Peachtree Pkwy #320 Peachtree Corners, GA 30092, Gwinnett County
Inspection date November 11, 2026
Inspection purpose Routine
Score and grade 79/C
Inspection findings
Item 1-2A
.03(2) The person in charge (PIC) was not present at the beginning of the inspection. There must be a person in charge on the premises of the food service establishment at all times. (Pf)
Corrective action The PIC arrived during the inspection.
Item 5-2
.04(7)(e) The consumer advisory was not present on the seasonal menu. Asterisks were not provided next to the caviar and lamb items offered raw or undercooked on the menu. The consumer advisory was not present on all menu pages where raw or undercooked food items were offered. If an animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective means. The disclosure and reminder statements (including linking asterisking) shall be worded in legible type in all capital letters and no smaller than size font #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. (Pf)
Item 6-1A
.04(6)(f) Time/temperature control for safety (TCS) foods were observed being held above 41°F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective action The foods were discarded.
Item 6-1B
.04(6)(f) Containers of vegetable broth were observed being held at the wok station at a temperature of 110°F. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P)
Corrective action The foods were discarded.
Item 6-1C
.04(6)(d) Fried tofu cooling since 10:30 AM was measured at 74°F at 3:13 PM. Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P)
Corrective action Tofu discarded.
Item 6-1D
.04(6)(i) Sliced tomatoes were being held under time as a public health control (TPHC) without written procedures. Also, the container was not marked with the time the tomatoes were removed from temperature control or the time they were required to be discarded. 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)
Item 10D
.04(8)(b) Containers of leafy greens bearing manufacturer sell-by or use-by dates of 11/02/26, 11/04/26, 11/07/26, and 11/09/26 were observed. 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 action The containers were discarded.
Item 15A
.05(1)(a) The volcano equipment has indentations and a rough surface on the bottom. The glass purse equipment has a textured interior surface. Clay bowls are being used to store and serve food. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: (P) safe (P), durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. (C)
Item 15A
.05(1)(a).05(2)(jj) Several pieces of residential equipment were observed in the facility. Food service equipment must be commercial grade equipment and may be designed and built according to standards set by American National standards Institute (ANSI) accredited certification programs. Such an accredited program includes, but is not limited to, one offered by the National Sanitation Foundation, or Underwriters Laboratories. Food equipment that is certified or classified for sanitation in conformance to a recognized American National Standard by an American National Standards Institute (ANSI) accredited certification program is deemed to comply with subsections (1) and (2) of this Rule when used for its intended purpose.
The score reflects conditions documented at the time of inspection.
Marcus Jones
News Now Georgia
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