Peachtree City, Fayette County

Palmers

991 N PEACHTREE PKWY PEACHTREE CITY, GA 30269

Food

Latest score

Nov 4, 2025

City

Peachtree City

County

Fayette

Inspections

Score history

Inspection scores over time for this facility.

Inspection history

Georgia inspection history is score-based, with violations grouped under each recorded inspection.

Nov 4, 2025

Routine

Score: 924 violations

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8-2B - toxic substances properly identified, stored, used

Regulation: 511-6-1.07(6)(g) - chemical sanitizers, criteria (p)

4 ptsCorrected: YesRepeat: No

Observed sanitizer buckets with QUAT sanitizer measuring above the correct concentration (above 500 PPM). COS. New sanitizer buckets made. CA: Sanitizer shall be at the correct concentration.

12A - contamination prevented during food preparation, storage, display

Regulation: 511-6-1.04(4)(q) - food storage (c)

3 ptsCorrected: YesRepeat: No

Observed container stored directly on top of food. COS. Container moved. CA: Food shall be stored to prevent contamination.

14B - utensils, equipment and linens: properly stored, dried, handled

Regulation: 511-6-1.05(10)(e)1,2,4 - equipment, utensil, linens, stored 6" off floor in clean, dry location (c)

1 ptsCorrected: YesRepeat: No

Observed plates stored upright without overhead protection. COS. Burner plates made. CA: Utensils shall be stored covered or inverted.

14C - single-use/single-service articles: properly stored, used

Regulation: 511-6-1.05(10)(e)1&3 - single-service/single-use items stored 6" off floor in clean, dry location (c)

1 ptsCorrected: YesRepeat: No

Observed single-use items stored upright without overhead protection. COS. Inverted. CA: Single-use containers shall be stored inverted or covered.

Apr 15, 2025

Followup

Score: 1000 violations

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No violations recorded for this inspection.

Feb 17, 2025

Routine

Score: 709 violations

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2-1B - hands clean and properly washed

Regulation: 511-6-1.03(5)(c) - when to wash (p)

9 ptsCorrected: YesRepeat: No

Observed employee who was on their phone, donned gloves, and then started handling food. COS. Food was discarded, hands washed, and new gloves donned. CA: Hands shall be washed prior to working with food and when an activity that contaminates your hands is done.

6-1D - time as a public health control: procedures and records

Regulation: 511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)

9 ptsCorrected: YesRepeat: No

Observed that the facility was using time as a public health control and was marking items for time, however, they were marking items for 5 hours instead of 4 and were unable to produce written time as a public health control records. COS. Items discarded. CA: When using time as a public health control, the items shall be time marked for discard after no more tahn 4 hours if not maintaining temperatures and there shall be a written time as a public health control plan.

2-2B - proper eating, tasting, drinking, or tobacco use

Regulation: 511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)

4 ptsCorrected: YesRepeat: Yes

Observed employees drinking and storing their drinks above food and on food contact surfaces. COS. Drinks were moved or discarded. CA: Employee drinks shall be in single-use containers with a lid and a straw and shall be handled to prevent contamination of food and food contact surfaces.

12C - wiping cloths: properly used and stored

Regulation: 511-6-1.04(4)(m) - wiping cloths, use limitation (c)

3 ptsCorrected: YesRepeat: No

Observed wet wiping cloths stored in sanitizer solution that was below the required concentration. COS. New sanitizer water made. CA: Wet wiping cloths shall be stored in sanitizer solution that is at the required concentration.

14A - in-use utensils: properly stored

Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)

1 ptsCorrected: YesRepeat: No

Observed bowls being used as scoops stored in the product. COS. Removed. CA: Scoops shall have handles and the handle shall be placed above the level of the product.

14B - utensils, equipment and linens: properly stored, dried, handled

Regulation: 511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)

1 ptsCorrected: NoRepeat: Yes

Observed wet nesting of containers. CA: Containers shall be thoroughly air dried prior to stacking.

17B - garbage/refuse properly disposed; facilities maintained

Regulation: 511-6-1.06(5)(o),(p) - using drain plugs; maintaining refuse areas (c)

1 ptsCorrected: NoRepeat: No

Observed that one of the dumpsters was missing a dumpster plug. CA: Drain plugs shall be present in dumpsters.

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)

1 ptsCorrected: NoRepeat: No

Observed accumulation of debris/standing water on the floor of the walk-in. CA: Facility shall be thoroughly cleaned and cleaning frequency shall be enough to prevent accumulation of debris.

17D - adequate ventilation and lighting; designated areas used

Regulation: 511-6-1.07(4)(b) - designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)

1 ptsCorrected: YesRepeat: No

Observed employee belongings stored with and above food and food contact surfaces. COS. Removed. CA: Employee belongings and activities shall be in desginated locations that prevent contamination of food and food contact surfaces.

Aug 5, 2024

Routine

Score: 816 violations

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6-1A - proper cold holding temperatures

Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)

9 ptsCorrected: YesRepeat: No

Observed cold TCS food stored above 41 F (cooked lemons, cheese, sauerkraut, raw shelled eggs, mushrooms, beef). COS. Items to be discarded within 6 hours from when they were removed from mechanical holding so long as the items stay below 70 F. CA: TCS food that uses cold holding as a control for safety shall be held at 41 F or below.

2-2B - proper eating, tasting, drinking, or tobacco use

Regulation: 511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)

4 ptsCorrected: YesRepeat: No

12B - personal cleanliness

Regulation: 511-6-1.03(5)(g) - jewelry (c)

3 ptsCorrected: YesRepeat: No

Observed employees wearing jewelry (bracelets) on their wrists while preparing food. COS. Employees removed jewelry. CA: With the exception of a plain band ring, no jewelry may be worn on the hands or wrists while preparing food.

12D - washing fruits and vegetables

Regulation: 511-6-1.04(4)(g) - washing fruits & vegetables (pf)

3 ptsCorrected: YesRepeat: No

Observed that the facility was thawing raw turkey in the produce sink. COS. Items were removed and placed into the walk-in cooler; produce sink was washed, rinsed, and sanitized. CA: Produce sink shall only be used for washing produce and thawing ready-to-eat food.

14B - utensils, equipment and linens: properly stored, dried, handled

Regulation: 511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)

1 ptsCorrected: NoRepeat: No

Observed wet nesting of containers. CA: Containers shall be thoroughly air dried prior to stacking.

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)

1 ptsCorrected: NoRepeat: Yes

Observed accumulation of debris/standing water on the floor of the walk-in. CA: Facility shall be thoroughly cleaned and cleaning frequency shall be enough to prevent accumulation of debris.

Apr 10, 2024

Routine

Score: 933 violations

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6-2 - proper date marking and disposition

Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)

4 ptsCorrected: YesRepeat: No

Observed that the facility was date marking items for 8 days instead of 7. COS. Labels remade. CA: Prepared TCS food held longer than 24 hours shall be date marked with the day of prep, the day of discard that will not exceed 7 days, or both, but the method of date marking shall be consistent.

14B - utensils, equipment and linens: properly stored, dried, handled

Regulation: 511-6-1.05(10)(e)1,2,4 - equipment, utensil, linens, stored 6" off floor in clean, dry location (c)

1 ptsCorrected: YesRepeat: No

Observed plates stored upright without overhead protection. COS. A burner plate was added to the top. CA: Plates shall be stored inverted or covered to protect from overhead contamination.

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)

1 ptsCorrected: NoRepeat: Yes

Observed accumulation of debris/standing water on the floor of the walk-in. CA: Facility shall be thoroughly cleaned and cleaning frequency shall be enough to prevent accumulation of debris.

Aug 14, 2023

Routine

Score: 847 violations

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6-1A - proper cold holding temperatures

Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)

9 ptsCorrected: YesRepeat: No

Observed that the facility was hold cold TCS above 41 F (blue cheese, tomatoes). COS. Items to be discarded 4 hours from when they were brought out. CA: TCS items that use cold holding as a control for safety shall be held at 41 F or below.

6-1B - proper hot holding temperatures

Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)

9 ptsCorrected: YesRepeat: No

Observed hot TCS items stored below 135 F (hamburger, fish, brussels sprouts). COS. Items to be discarded 4 hours from when they were brought out. CA: TCS food that uses hot holding as a control for safety shall be held at 135 F or higher.

6-1C - proper cooling time and temperature

Regulation: 511-6-1.04(6)(d) - cooling (p)

9 ptsCorrected: YesRepeat: No

Observed that tomatoes that were cut greater than 2 hours ago still temped over 41 F; observed cook brisket that was prepared 5.5 hours ago and temped 55 F; observed Grits prepared 2 hours ago temped 91 F. Based on the cooling requirements and predictive cooling, these items did not cool quick enough. COS. Items discarded, except for grits which were reheated to 165 F and cooling restarted. CA: Items shall be cooled from 135 F to 71 F within 2 hours and from 71 F to 41 F within another 4 hours; items prepared from room temperature shall reach 41 F within 4 hours.

11A - proper cooling methods used: adequate equipment for temperature control

Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)

3 ptsCorrected: NoRepeat: No

Observed that the facility was attempting to cooling by placing items in a thick/deep container that was covered and stacked with other hot items. CA: Facility shall use cooling methods that facility cooling.

14A - in-use utensils: properly stored

Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)

1 ptsCorrected: YesRepeat: Yes

Observed bowls being used as scoops stored in the product. COS. Removed. CA: Scoops shall have handles and the handle shall be placed above the level of the product.

14C - single-use/single-service articles: properly stored, used

Regulation: 511-6-1.05(10)(e)1&3 - single-service/single-use items stored 6" off floor in clean, dry location (c)

1 ptsCorrected: YesRepeat: No

Observed single-use items stored upright without overhead protection. COS. Inverted. CA: Single-use containers shall be stored inverted or covered.

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)

1 ptsCorrected: NoRepeat: Yes

Observed water dripping from the ceiling. CA: Facility shall be maintained in good repair.