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Taco Macho, located at 804 Burnt Hickory Rd, Cartersville, GA 30120, received a score of 63 points out of a possible 100 points during their 07/06/2026 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. CA: PIC must ensure compliance with all risk factors.
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 access training needs of employees based on risk factor violations. CA: CFSM must assess training needs of employees and request formal training as needed.
Violation #3:
2-1B – hands clean and properly washed
511-6-1.03(5)(b) – cleaning procedure (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed food service employee wash hands at the produce prep sink without using hand soap, turn off the faucet with bare hands, then dry hands with a reusable cloth towel. CA: Food employees shall clean their hands using a cleaning compound in a hand wash sink that is properly equipped. Rinse hands under clean, running warm water, apply hand soap, scrub and thoroughly rinse, immediately follow the cleaning procedure by drying using a disposable paper towel and to avoid re-contaminating hands use a disposable paper towel to to turn off the faucet. COS: Employee re-washed hands at hand wash sink, with soap and dried with disposable paper towel.
Violation #4:
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 employee drink not in a single-use cup with lid and straw stored on a food prep counter. CA: Employee drinks stored in the kitchen shall be in a single use cup with lid and straw and handled to prevent contamination. COS: PIC moved drink.
Violation #5:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.07(3)(a) – handwashing cleanser, availability (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed no hand soap at the only hand washing sink in the kitchen. CA: Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS: Dish soap was moved to use as hand soap until the manager arrives back to the store with hand soap.
Violation #6:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.07(3)(b) – hand drying provision (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed no paper towels stocked in the automatic dispenser at the only hand wash sink in the kitchen. CA: Each hand washing sink shall be provided with individual, disposable towels. COS: Paper towel roll was moved near the hand wash sink until the dispenser can be restocked.
Violation #7:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.06(2)(c) – handwashing sinks, installation (pf, c)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed cold water not working at the hand wash sink in the kitchen and water is 131F. CA: A handwashing sink shall be equipped to provide tempered water of at least 85F through a mixing valve or combination faucet. Cold water must be repaired.
Violation #8:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.06(2)(o) – using a handwashing sink- operation & maintenance (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed dishes stored in the only hand wash sink in the kitchen. CA: The hand washing sink shall be used for washing hands only. COS: PIC removed dishes.
Violation #9:
4-1A – food separated and protected
511-6-1.04(4)(n)1 – gloves, use limitation (single use gloves) (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed employee washing dishes while wearing single-use, disposable gloves, then while wearing the same gloves directly handle raw chicken. CA: If used, single-use gloves shall be used for only one task, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. COS: Employee removed gloves then washed hands before putting a clean pair of gloves on. Chicken will be cooked to 165F.
Violation #10:
4-1A – food separated and protected
511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) – packaged & unpackaged food separation, packaging, and segregation (p, c)
Points: 9
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed improper separation of raw animal foods and ready-to-eat/fully cooked foods; raw beef was stored directly above ham in the reach-in cooler, pan of hot dogs was stored touching raw shell eggs in the walk-in cooler. CA: Raw animal foods shall be stored separately from ready-to-eat/fully cooked foods. COS: PIC rearranged storage.
Violation #11:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(8)(a) – before use after cleaning(p)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed employee washing dishes at the 3 compartment manual warewashing sink without proper sanitization of the dishes; dishes were washed, rinsed then dried with a reusable cloth rag then placed in the clean dish shelving. CA: Utensils and food contact surfaces shall be sanitized before use after cleaning. COS: Employee re-washed dishes and used sanitizer. Discussed air drying.
Violation #12:
11A – proper cooling methods used: adequate equipment for temperature control
511-6-1.04(6)(e) – cooling methods (pf, c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed improper cooling methods in place for cooling cooked chicken and rice; chicken was in a covered pan stored on the counter, rice was in a sheet pan also on the counter. CA: Employees shall use proper methods to rapidly cool TCS foods. COS: Foods moved to the reach-in cooler.
Violation #13:
11C – approved thawing methods used
511-6-1.04(6)(c) – thawing (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed several pans of chicken thawing on the counter. CA: TCS food shall be thawed under refrigeration or completely submerged under running water at a temperature of 70F or below. COS: PIC moved the pans of chicken to the walk-in cooler.
Additional remarks:
Discussed with PIC:
-Date marking milk
-If food prep is interrupted, move TCS food back to the cooler
-No re-use of ziploc bags with old date labels
-Sneeze guard on self-serve unit in the dining area
-Reporting agreements for all employees
-Designated CFSM cannot be the designated CFSM at more than one location. 60 days to hire a new designated employee or have a current employee certified
-Hair restraint
-Storage of personal food
-Display inspection report
-Self-closure on bathroom door
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