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Avatar Indian Cuisine, located at 1750 Marietta Hwy Ste 210 in Canton, received a score of 50 points out of a possible 100 points during their 04/22/2026 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 several critical violations that have potential to cause foodborne illness. It is the responsibility of the person in charge (PIC) to ensure: 511-6-1.03(2)(a)-(n)(p),(q) – Responsibility of PIC (Pf) (d) Employee Handwashing. Employees are effectively cleaning their hands, by routinely monitoring the employees’ handwashing; Pf (i) Proper Thawing. Food employees are properly maintaining the temperature of Time/Temperature control for safety foods during thawing through daily oversight of the food employee’s routine monitoring of food temperatures;Pf (j) (k) Proper Sanitizing. Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing;Pf (n) Food Safety Training. Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties. Food allergy awareness includes describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic reaction;Pf (o) Reporting Responsibilities. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food;Pf
Violation #2:
1-2B – certified food protection manager
511-6-1.03(3)(b) – certification requirements/exemptions (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed ServSafe posted for Shah Rahman, however, PIC states he does not work in the kitchen; Shah apparently only operates front of house service. 511-6-1.03(3)(b) – Certification Requirements/Exemptions (Pf) At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken. Must have a kitchen employee take CFSM exam and post their CFSM certificate in public view.
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 PIC rinse hands with water, touch trash can, then handle naan bread with bare hands. 511-6-1.03(5)(b) – Cleaning Procedure (P) (b) Cleaning Procedure. 1. Except as specified in paragraph 4 of this subsection, food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least 20 seconds, using a cleaning compound in a handwashing sink that is properly equipped. P 2. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (i) Rinse under clean, running warm water; P (iii) Rub together vigorously for at least 10 to 15 seconds while: (iv) Thoroughly rinse under clean, running warm water; P and (v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device. P 3. To avoid recontaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door. MUST WASH HANDS IN BETWEEN SWITCHING TASKS (i.e. handling trash, raw meats, etc. then washing hands to handle food and food contact surfaces). COS by discarding naan.
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 several cooked TCS foods and ready to eat TCS foods with substantial mold accumulation on them in walk in cooler and reach in cooler underneath prep top. The cooked TCS foods did not have a date label, and the ready to eat TCS foods were expired. 511-6-1.04(1) – Safe, unadulterated and Honestly Presented (P) (1) Condition. Food shall be safe, unadulterated, and honestly presented. COS by discarding all items.
Violation #5:
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: No
Inspector Notes: Observed container of raw chicken stored above an open container of tomato sauce in reach in cooler under prep top. As mentioned on the initial inspection, must have proper vertical storage to prevent overhead contamination; must store raw meats below ready to eat items. COS by moving raw chicken to bottom of cooler. Will re-email vertical storage chart.
Violation #6:
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 TCS food cold held in prep top and reach in cooler underneath at temperatures above 41°F. The unit was not working and not turned on. TCS food shall be cold held at 41°F or below. COS by discarding some items, and moving other items to walk in cooler that were placed in unit less than 4 hours ago. Do not use this unit until it is fixed.
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 milk on prep counter in front of prep top unit, temping 43°F. TCS food must be cold held at 41°F or below OR use Time as a Public Health Control (TPHC). If using TPHC, must have a label on milk indicating the time it was brought out of cooler, and the discard time 4 hours later. COS by moving milk to walk in cooler. Will email PIC TPHC written procedure.
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 rice hot held at 129°F in warmer cabinet. The ambient air temperature (AAT) was 134°F. TCS food must be hot held at 135°F or above. COS by reheating rice in microwave to 165°F or above. COS by adjusting AAT setting to a 10, which increased the AAT to 150°F. Health Authority highly suggests to keep the AAT on this setting.
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 several TCS foods prepped and held for more than 24 hours without a date label in walk in cooler (tikki masala, cheese, cooked goat). TCS foods subject to date marking must be have a date label if prepared and held for more than 1 day; must use or discard after 7 days (day of prep counting as day 1). PIC states several containers of tikki masala and goat were prepared on 4/17/26.PIC states several containers of cheese were prepped on 4/19/26. COS by labeling those containers. These items will be discarded on future inspections if not date marked.
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 container of tikki masala in walk in cooler with a date label of 3/14/26. Must use or discard TCS foods within 7 days of prep (date prepared counting as day 1). COS by discarding. Will email date marking handout to PIC.
Violation #11:
10D – food properly labeled; original container
511-6-1.04(8)(b) – expired foods (p)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed cream cheese with an expiration date of 12/18/25 and sour cream with an expiration date of November 2025 in walk in cooler. Also observed several milk cartons with a use by date of 3/24/26. Must use or discard TCS foods by their expiration / best by date. COS by discarding.
Violation #12:
11C – approved thawing methods used
511-6-1.04(6)(c) – thawing (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed raw chicken in container on counter in main kitchen, temping 63°F. According to PIC, this chicken was placed on counter overnight to thaw. 511-6-1.04(6)(c) – Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF; 3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or 4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer’s order. COS by discarding.
Additional remarks:
Discussed:
-As mentioned last inspection, must have all employees review and sign Employee Health Policy. Will re-email PIC blank copy. Must keep signed copies on file for future inspections.
-Must post allergen information in public view. Will email PIC allergen diagram to post.
-Must have a written procedure for norovirus clean up. Must use Comet Bleach as a sanitizer for this procedure. Will re-email PIC an example. Must keep on file for future inspections.
-Must use scoops with a handle when scooping rice.
-Cannot use “Grand Lavender Cleaner” for cleaning table tops. Must use bleach water solution of 50-100 ppm Cl-.
-Must add door sweep underneath kitchen back door and back door near restrooms.
-Must address wall in disrepair on each side of walk in cooler at bottom.
-Must supply paper towels to both restrooms.
-Must remove “Raj Mahal” sign out front and off menus.
dish machine – 50 ppm Cl-
Health Authority asks this facility to voluntarily close until meeting with the County & District Manager.
Follow up inspection will be conducted within 10 days.
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