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Eagle Watch Golf Club, located at 3055 Eagle Watch Dr in Woodstock, received a score of 64 points out of a possible 100 points during their 05/05/2026 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?: No
Repeat: No
Inspector Notes: Observed no person in charge present at time of inspection and an overall lack of active managerial control. There must be a person in charge on the premises of the food service establishment at all times.
Violation #2:
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 mold build-up along interior portions of bulk ice machine. Ice machine must be emptied, cleaned, and sanitized within 72 hours. Must increase cleaning frequency to a rate that precludes mold accumulations.
Violation #3:
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 dicer mounted to wall visibly dirty with old stuck-on food. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Must clean or remove from facility if not in use.
Violation #4:
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?: Yes
Repeat: No
Inspector Notes: Observed in-use knife in salad area stored on dirty magnetic strip. The knife was also visibly dirty. Employee used knife to cut items for a salad. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by washing knife strip and knife.
Violation #5:
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 time/temperature control for safety (TCS) in prep top/reach-in unit on cookline and in dressing/cheese reach-in cooler being cold held above 41°F. [SEE TEMPERATURE OBSERVATIONS]. TCS foods must be cold held at 41°F or below. COS by discarding. NOTE: TCS foods may not be stored in coolers until minimum cold holding temperatures can be maintained. If kitchen area is hot, ambient temperature of frequently used coolers must be low enough to maintain food at safe temperatures.
Violation #6:
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 such as pasta salad, penne, hummus, and garlic confit prepared on previous days not date marked. TCS foods must be dated if stored longer than 24 hours. COS by discarding.
Violation #7:
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 several TCS foods such as chili, quinoa, and rice stored past 7 days. 1. 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 #8:
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 various chemicals such as Windex and sanitizer stored hanging off of container storing food (jam) and on dish shelf storing clean dishes. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; P and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P COS by moving chemicals.
Violation #9:
8-2B – toxic substances properly identified, stored, used
511-6-1.07(6)(b) – working containers, common name (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed clear sanitizer stored in an unlabeled spray bottle. 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. COS by labeling.
Violation #10:
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 no bake cheesecake that expired 4/24 and ricotta cheese that expired 3/26 stored in cooler. Prepackaged TCS foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. P COS by discarding.
Violation #11:
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 canned food items stored beneath handwashing sink in dry storage closet. These items were exposed to splash and there was visibly dirty water on lid of an unopened can on beans. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. COS by sanitizing entire can. Cans may no longer be stored beneath hand sink; must move can rack from area.
Violation #12:
12A – contamination prevented during food preparation, storage, display
511-6-1.04(4)(q) – food storage (c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed lettuce stored directly on shelving in cooler and not protected from contamination. Lettuce must be wrapped or stored in a container or pan.
Violation #13:
12A – contamination prevented during food preparation, storage, display
511-6-1.04(4)(z) – miscellaneous sources of contamination (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed employee Bluetooth speaker stored inside of small cardboard trays used to drain grease from fries. Items used for food storage must be protected from contaminations. COS by discarding tray.
Violation #14:
17C – physical facilities installed, maintained, and clean
511-6-1.07(2)(a) – floor, walls, & ceilings, cleanability (c)
Points: 1
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed concrete wall behind dish machine visibly dirty with mold. Material of wall is not approved as it is not smooth and easily cleanable. This has been noted on the last several inspections but has not been corrected. A material such as FRP or stainless steel backing must be added within 14 days. Mold must also be removed from wall.
Violation #15:
18 – insects, rodents, and animals not present
511-6-1.07(2)(m) – outer openings protected (c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed a sizeable gap at bottom of back door. Must adjust door and install a door sweep to prevent entry of pests. All doors must be tight-fitting. This has been marked off and/or noted on previous inspections. The size of the opening is large enough for pests to enter.
Additional remarks:
*Fish in vacuum seal must be removed from package prior to thawing is statement on exterior of pack specifies
*Materials listed in vomit/diarrheal cleanup procedure must be maintained onsite
*Must post ServSafe for kitchen manager in public view
*Employee health policy in place
*Dish machine- 50 ppm (Cl)
*Reinspection will be conducted within 10 days. Please use inspection report as a guide to correct deficiencies.
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