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Chapters Living of Canton, located at 125 Riverstone TER in Canton, received a score of 61 points out of a possible 100 points during their 05/11/2026 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) – pic present (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed no person in charge (PIC) present at time of inspection. There must always be a PIC present to ensure safe food handling. COS by PIC coming.
Violation #2:
1-2B – certified food protection manager
511-6-1.03(3)(c) – certification documentation (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed Certified Food Safety Manager (CFSM) not posted in public view. This was noted on previous inspection. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.
Violation #3:
2-2A – management knowledge, responsibilities, reporting
511-6-1.03(2)(o) – person-in-charge duties (pf)
Points: 4
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed no verifiable employee health policy for care givers/resident assistants. At time of inspection, a care giver was cutting chicken in the kitchen. 511-6-1.03(2)(m) – Person-in-Charge Duties (Pf) Food employees and conditional employees must be 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. PIC must ensure that all food employees read and sign form within 72 hours.
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 canned drink stored on food prep counter where chicken was actively being cut. Also observed tumblers and other bottled drinks in kitchen. Employee drinks must be in a disposable cup with a straw and a lid and stored away from the food prep area. COS by moving. Personal cups are not permitted.
Violation #5:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(7)(b) – food contact surfaces and utensils – cleaning frequency (p, c)
Points: 4
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed mold build-up along interior portions of bulk ice machine. Ice machine must be emptied, cleaned, and sanitize within 72 hours. Must increase cleaning frequency to a rate that precludes mold accumulations.
Violation #6:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(6)(n) – manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed chlorine not dispensing from dish machine. Health Authority primed dish machine several times, however, chlorine did not dispense. Chlorine must dispense at 50 ppm. COS by discontinuing use of dish machine. PIC called Ecolab to come service machine. Do not use machine for sanitizing until chlorine dispensing at proper concentration. NOTE: employees must use test strip to check concentration daily.
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: Yes
Inspector Notes: Observed shredded cheese and cut lettuce being cold held on ice at 52°F and 56°F, respectively. Bags storing these products were on an improper ice bath; creating a proper ice bath was discussed with CFSM during last inspection. TCS foods must be cold held at 41°F or below. COS by correcting ice bath.
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: Yes
Inspector Notes: Observed chicken being hot held between 118-140°F in steam table. TCS foods must be hot held at 135°F or above. COS by reheating on flat top.
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 meat sauce served for lunch not cooled to 70°F within 2 hours of reaching 135°F due to poor cooling methods. Temperature of meat sauce was 92°F in the center at 4:50 pm. Employees who began cooling process for sauce were no longer present for dinner shift and dinner staff were unaware of how long sauce had been cooling for. Health Authority recommends use of a cooling log. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P COS by discarding.
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: Yes
Inspector Notes: Observed red sauce prepped 4/27 stored in walk-in cooler. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days . P COS by discarding.
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: Yes
Inspector Notes: Observed several TCS food items such as milk, hot dogs, boiled eggs, and cheeses not exempt from date marking not dated. Items were stored longer than 24 hours. TCS foods must be dated if stored longer than 24 hours. COS by discsarding.
Violation #12:
12B – personal cleanliness
511-6-1.03(5)(j) – hair restraints (c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed care givers and servers not wearing hair restraints while engaging in food prep/handling. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. NOTE: if servers are solely carrying plates to resident tables then they are not required to wear hair restraints. Once they begin cutting food and assisting with food orders on the line as observed, then they must wear a hair restraint.
Violation #13:
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: Yes
Inspector Notes: Observed most recent inspection report not posted in public view. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Today’s score must be posted.
Violation #14:
13A – posted: permit/inspection/choking poster/handwashing
511-6-1.02(1)(f)(1) – permit, displayed (c)
Points: 1
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed food service permit not posted in public view. Permit was provided via email during last inspection. Post the permit in a location in the food service establishment that is conspicuous to consumers.
Violation #15:
15A – food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
511-6-1.05(6)(a) – good repair & proper adjustment (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed water leaking and pooling on floor in reach-in cooler to right of bulk ice machine. Walk-in cooler door is also not self-closing. Both were noted on previous inspection but were not corrected. Must fix.
Violation #16:
15C – nonfood-contact surfaces clean
511-6-1.05(7)(d) – nonfood-contact surfaces (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed significant mold build-up on food storage shelves in walk-in cooler. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Shelves must be thoroughly cleaned and sanitized within 7 days.
Additional remarks:
*9 repeat violations were observed during this follow-up inspection. It is the responsibility of the CFSM and ED to ensure active managerial control of kitchen. This facility serves a highly susceptible population, therefore, it is imperative that food safety practices reflect that.
*Increased staffing during serving hours may be needed. Having only one kitchen staff member to run food service is resulting in staff members (care takers/servers) with no food service responsibilities assisting in during food service. If care takers and servers are going to assist then they must be properly trained in food safety.
*Reinspection will be conducted within 10 days. Please use inspection report as a guide to correct deficiencies.
*3-compartment sink- 300 ppm (quat)
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