Get notified by email when this case is updated.
Tandoori Table, located at 117 S Tennessee St, Cartersville, GA 30120, received a score of 52 points out of a possible 100 points during their 08/20/2026 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 risk factor violations handwashing, cold hold, hot hold, date marking, proper drinking, separation, adequate handwashing facilities. 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 assess 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)(c) – when to wash (p)
Points: 9
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed employee handle pan of raw chicken, then touch the interior portion of the mop sink, then put on a single-use glove and begin prepping a plate of food. When asked to stop and wash hands, employee did not know what sink to use for hand washing or how to properly wash hands. CA: Food employees shall wash their hands when switching between working with raw food and ready-to-eat food, before donning gloves to initiate a task that involves working with food and after engaging in any other activity that contaminate the hands. COS: Employee washed hands after instruction was received on where and how to properly wash hands. Affected food was heated to above 165F.
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: No
Inspector Notes: Observed employee personal drink stored on a food prep counter that is above clean dishes and not in a single-use cup with lid and straw. Observed a second employee drink that was stored directly on top of a pan of rice in the reach-in cooler that was also not in a single-use cup with lid and straw. CA: Employee personal drinks stored in the kitchen shall be in a single-use cup with lid and straw and stored/handled to prevent contamination. COS: Drinks were relocated.
Violation #5:
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 or approved means of dry hands at the only hand wash sink in the kitchen. Observed a significant amount of food debris in the hand wash sink. Observed the hand wash sink used for filling pans for cooking process. CA: All hand wash sinks must be provided with individual, disposable towels and used for hand washing only. COS: PIC stocked paper towels at the sink.
Violation #6:
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 raw shell eggs stored directly above hard boiled eggs and a ready-to-eat sauce in the prep cooler, and raw lamb stored on the same shelf and touching a pan of raw chicken in the walk-in cooler. CA: Raw animal food shall be stored separately from ready-to-eat/fully cooked foods and based on their minimum internal cook temps. COS: PIC relocated raw foods so they were stored based on their cook temps.
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 potentially hazardous TCS foods improperly cold holding above 41F in the prep top cooler and reach-in cooler in the kitchen and stored ambient on the countertop. CA: Cold held TCS foods shall maintain an internal temperature of at least 41F or below (see temp log). COS: Shredded cheese was out of temp for an unknown period of time and PIC discarded. All other foods were out of temp for less than 4 hours and PIC moved to the walk-in cooler 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 improper hot holding of potentially hazardous food stored ambient on the countertop (butter 94F). CA: Hot held TCS foods shall maintain an internal temperature of at least 135F or above. CA: Butter was out of temp for less than 4 hours and PIC reheated on the stove to 214F.
Violation #9:
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 no date labels on pan of chicken cooked on Sunday, house-made biryani sauce with unknown prep date, and another pan of cooked chicken make on Tuesday. CA: Foods requiring date marking shall bear a label that indicates the date that is 7 days past the day of prep/opening. COS: PIC discarded.
Violation #10:
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?: No
Repeat: Yes
Inspector Notes: Observed several pans of cooling food in tightly sealed containers in the walk-in cooler; temperatures of cooling food increased after moving to the walk-in cooler. CA: Food must be cooled by approved methods.
Violation #11:
13A – posted: permit/inspection/choking poster/handwashing
511-6-1.02(1)(d) – displaying of the inspection report (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed no copy of the inspection report posted. CA: The most current report shall be prominently displayed in public view at all times.
Violation #12:
14B – utensils, equipment and linens: properly stored, dried, handled
511-6-1.05(10)(a) – equipment & utensils, air-drying required (c)
Points: 1
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed all pans and dishes stacked wet in clean dish area. CA: All dishes and utensils must be air dried prior to stacking for storage.
Additional remarks:
Discussed with PIC:
-Splash guard needed at kitchen hand wash sink
-Scoops stored in food containers
-No re-use of single-use articles
-Removal of tin foil liners on all shelving and equipment unless changed daily
-Storage of in-use utensils in water (hot or running water)
-Cooling parameters (135F-70F within 2 hours, 70F-41F within 4 hours)
-Monitor walk-in cooler temps
-Wet sanitizer rags
-Cover food
-Proper use of 3 comp sink
-Label food containers/bottles
-Labelling toxics–must be accurate to what the contents are
-Sanitizer for dining tables
-Update bodily fluid clean up kit
-Employee health policies for all employees
-Dented can procedure
-Thawing ROP fish
-Display permit, ServSafe, allergen statement
CLICK HERE to read the full report