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Moores Gourmet Market, located at 227 Fite St, Cartersville, GA 30120, received a score of 51 points out of a possible 100 points during their 09/16/2026 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
1-2A – pic present, demonstrates knowledge, performs duties
511-6-1.03(2)(a)-(n)(p),(q) – responsibility of pic (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed PIC unable to perform duties due to multiple risk factor violations.
Violation #2:
1-2B – certified food protection manager
511-6-1-.03(3)(d) – certified food safety manager responsibility
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed CFSM is unable to assess training needs of employees based on risk factor violations.
Violation #3:
2-2B – proper eating, tasting, drinking, or tobacco use
511-6-1.03(5)(k)1&2 – eating, drinking, or using tobacco (c)
Points: 4
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed opened canned drink stored on prep counter with clean dishes at the bar and an opened bottled drink stored touching clean pans in the kitchen. Observed employee personal drink in the correct cup but stored directly above gloves and food. CA: Employee personal drinks shall stored in the kitchen and food prep/service areas shall be in a single-use cup with lid and straw and stored/handled to prevent contamination. COS: Drinks were removed.
Violation #4:
3-1C – food in good condition, safe, and unadulterated
511-6-1.04(1) – safe, unadulterated and honestly presented (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed visible hole in the hermetic seal of canned peppers stored in the walk-in cooler; employee is unaware of when the can was punctured. CA: Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. COS: Employee discarded.
Violation #5:
4-2A – food stored covered
511-6-1.04(4)(c)1(iv) – packaged & unpackaged food, food stored covered(c)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed ice cubes tray used for customer drinks stored in the reach-in freezer uncovered with visible debris and crumbs directly on the ice. Observed several uncovered pans of food stored in multiple units throughout the facility. CA: Unless actively cooling or in use, all stored foods shall be covered to prevent overhead contamination. COS: Contaminated ice was discarded.
Violation #6:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(7)(a)1 – equipment, food-contact surfaces,& utensils (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed interior portions of the bulk ice machine with significant black build up and can opener with rust and heavy food debris on the food contact portion. CA: Food contact surfaces shall maintained clean to sight and touch.
Violation #7:
6-1A – proper cold holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; cold holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed improper cold holding of potentially hazardous TCS foods in the prep top cooler, reach-in cooler, ice bath and stored ambient on the counter top (see temp logs). CA: Cold held TCS foods shall maintain an internal temperature of at least 41F or below. COS: Foods that were out of temp for more than 4 hours were and discarded. Foods out of temp for less than 4 hours were moved to rapidly cool.
Violation #8:
6-1B – proper hot holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; hot holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed cooked BBQ pork improperly hot holding at 115F stored ambient in a pan on a storage shelf above the stove. CA: Hot held TCS food shall maintain an internal temperature of at least 135F or above. COS: Employee rapidly re-heated pork to above 165F on the stove.
Violation #9:
6-1C – proper cooling time and temperature
511-6-1.04(6)(d) – cooling (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed cooked rice stored in a covered pot on the food prep table that did not cool from 135F to 70F within 2 hours; employee responsible for cooling did not have knowledge on time and temperature requirements for cooling. CA: TCS foods shall be cooled from 135F to 70F within 2 hours and 70F to 41F within 4. COS: Employee discarded rice.
Violation #10:
6-2 – proper date marking and disposition
511-6-1.04(6)(h) – ready-to-eat time/temperature control for safety food, disposition (p)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed opened package of sliced gouda cheese held and in-use past it’s marked expiration of 9/2/26 and house-made apple cider vinaigrette that expired on 9/9/26 in the reach-in cooler. CA: Foods requiring date marking shall be marked to indicate the day that is 7 days past opening and prep and must be discarded if not used or consumed by the marked expiration date. COS Employee discarded.
Violation #11:
6-2 – proper date marking and disposition
511-6-1.04(6)(g) – ready-to-eat time/temperature control for safety food, date marking (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed the following foods requiring date marking that were opened/prepped more than 24 hours prior and were not labelled to indicate their expiration: house-sliced deli meats, heavy cream and half and half opened the weekend prior, cooked mushrooms and chicken. CA: Foods requiring date marking shall be marked to indicate their expiration if not used or consumed within 24 hours of opening/prep. COS: Food discarded.
Violation #12:
8-2B – toxic substances properly identified, stored, used
511-6-1.07(6)(b) – working containers, common name (pf)
Points: 4
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed working spray bottle of a toxic material not labelled with the common name of the contents and sanitizer buckets unlabeled. CA: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
Violation #13:
8-2B – toxic substances properly identified, stored, used
511-6-1.07(6)(c) – storage, separation (p)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed insecticides and weed killer stored above to-go lids in the exterior dry storage shed and employee personal medications stored above food prep counter and touching bag of tortillas. CA: Toxic items and medications shall be stored so they cannot contaminate food, equipment, utensils, linens and single-service articles by means of separation. COS: Toxics relocated.
Violation #14:
12A – contamination prevented during food preparation, storage, display
511-6-1.04(4)(q) – food storage (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed cooking oil and biscuit dry mix stored directly on the raw wood flooring in the exterior storage shed. CA: Food shall be stored in a clean, dry location at least 6″ off the floor. COS: Employee moved items to a shelf.
Violation #15:
12D – washing fruits and vegetables
511-6-1.04(4)(g) – washing fruits & vegetables (pf)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed creamed corn prep in the meat sink and not the designated produce sink that is adjacent. CA: Produce washing and prep must take place in a sink that is designated for that purpose only.
Violation #16:
12D – washing fruits and vegetables
511-6-1.04(4)(g) – washing fruits & vegetables (pf)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed ready-to-eat, prepped raw onions that were not washed; employee stated they are peeled and did not realize they needed to be washed. CA: Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants prior to being cut and combined with other ingredients, cooked or served.
Violation #17:
17D – adequate ventilation and lighting; designated areas used
511-6-1.07(5)(j) – using dressing rooms & lockers, used for changing clothes and storing employee belongings (c)
Points: 1
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed employee personal foods stored directly above and on top of facility food in the reach-in cooler and employee cell phone stored directly on top of a stored clean pan. CA: Employee shall use separate, designated areas for the storage of personal items. COS: All items relocated.
Violation #18:
18 – insects, rodents, and animals not present
511-6-1.07(5)(k) – controlling pests (pf, c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed fly strips hanging directly above prep top cooler and areas in the kitchen that exposed food passes under. CA: Insect control devices shall be installed so they are not located over a food prep area and dead insects are prevented from contact with exposed food, clean equipment and utensils.
Additional remarks:
Discussed the following with the person-in-charge:
-When to wash hands
-Thawing ROP raw fish
-Dining tables clean with food contact sanitizer
-Do not mix sanitizer and soap
-Routine cleaning of clean dish shelving and exterior of equipment
-Remove consumer advisory and disclaimer on kids menu (second notification)
-Update disclaimer on lunch/dinner menu
-Add consumer advisor and disclaimer for relevant items on brunch menu
-Storage of raw shell eggs
-Post inspection so it is clearly visible to customers
-Finishes in outdoor storage shed: smooth and cleanable
-Wet cloth towel storage
-Discontinue current procedure for dry batter prep of raw foods
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