Which Suwanee Restaurants Received 'A's?

Two Suwanee restaurants received "A" ratings recently in health inspections by the Gwinnett Health Department. 

• ASIAN STAR: The restaurant at 2133 Lawrenceville-Suwanee Road, Suite A, received a "90/A" rating on July 31. Among the violations noted:  Pooled raw eggs stored above sauces in the reachin cooler. Rice stored below raw beef, raw chicken in the walkin cooler. Eggs moved away from sauces; rice moved away from raw meats. Food shall be protected from contamination by storing raw animal foods below/away from ready-to-eat foods.  Corrected On-Site.  New Violation.

• CINCO MEXICAN RESTAURANT: The eatery at 1500 Peachtree Industrial Boulevard Suite 100 received a "97/A" rating on July 26. The following violation was noted: Tilapia was thawing in standing water on the prep sink counter. Shrimp, calamari were thawing in standing water inside the prep sink. Food was moved to the walkin cooler to continue thawing. Potentially hazardous food(time/ temperature control for safety food) shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5 C) or less; or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5C); 3. As part of a cooking process if the food that is frozen is:(i) Cooked as specified under subsection (5)(a) 1 or 2 or (5)(b) of this Rule, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or 4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.  Corrected On-Site.  New Violation.