Mar 19, 2026
Routine
2-2A - management knowledge, responsibilities, reporting
Regulation: 511-6-1.03(4)(a)(b)(c)(e)(f) - responsibility of permit holder, pic, and conditional employees (p), (pf)
OBSERVATION: PIC unable to provide proof of training for staff of their responsibility to notify when symptoms or diagnosis of the foodborne diseases. CA: Proof of training shall be provided that indicates the 5 symptoms and 6 diseases of food borne illness. Email signed policies or roster by 3-24-26.
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)
OBSERVATION: Front handsink blocked by boxes. COS- boxes removed CA: (o) Using a Handwashing Sink.
- A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf
- A handwashing facility may not be used for purposes other than handwashing. Pf
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.07(3)(b) - hand drying provision (pf)
OBSERVATION: Rear handsink lacks a supply of paper towels. COS: paper towels supplied at the handsink CA: (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:
- Individual, disposable towels; Pf
2-2E - response procedures for vomiting & diarrheal events
Regulation: 511-6-1.03(6) - clean-up of vomiting and diarrheal events(pf)
OBSERVATION: Vomit/fecal clean-up kit nor procedures provided. CA: (6) Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf Correct by emailing a photo of the chemical (must be EPA reg and effective against Norovirus) and written procedures by 3-24-26 to nakia.robinson@dph.ga.gov Copy of a guidance document provided via email.
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
OBSERVATION: Interior of the ice machine is unclean with some yellowish/brown build-up.
COS: Ice machine placed out of service to begin the disposal of ice and cleaning & sanitizing of the unit.
OBSERVATION: Clear plastic lids, black plastic food containers and knives stored as clean had food particles present.
COS: items pulled from the storage shelves, knife holder and places at the dish sink to be rewashed->rinsed->sanitized->air dried.
CA: (7) Cleaning of Equipment and Utensils.
(a) Equipment, Food-Contact Surfaces, and Utensils.
- Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.
13A - posted: permit/inspection/choking poster/handwashing
Regulation: 511-6-1.02(1)(f)(1) - permit, displayed (c)
OBSERVATION:Food service permit for 2025 is unpaid. CA: permits shall be up to date. Contact 404-508-7900 regarding the fees.
14A - in-use utensils: properly stored
Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)
OBSERVATION: Ice scoop handle stored in contact with ice in the ice maker. CA: 6) Maintenance and Operation. (a) Good Repair and Proper Adjustment.
- Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. COS: scoop removed
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Regulation: 511-6-1.05(6)(a) - good repair & proper adjustment (c)
OBSERVATION: Gaskets on the prep top cooler are torn. CA: 6) Maintenance and Operation. (a) Good Repair and Proper Adjustment.
- Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.
15C - nonfood-contact surfaces clean
Regulation: 511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)
OBSERVATION: Walk in cooler floor,walk in cooler shelves, storage shelves in the rear section, gasket on the prep top cooler are unclean with build-up/food debris.
CA: 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
17C - physical facilities installed, maintained, and clean
Regulation: 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
OBSERVATION: Floor and walls underneath the 3 compartment sink are unclean with spillage and debris. CA: (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions.
- The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
- Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.