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Taj Mahal Grill, located at 1750 Marietta Hwy Ste 210 Canton, GA 30114, received a score of 58 points out of a possible 100 points during their 10/08/2026 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
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 Certified Food Safety Manager (CFSM) not following the responsibilities of the CFSM. There is no active managerial control and multiple critical violations that have the potential to cause serious foodborne illness. 1. The responsibility of the CFSM shall include the safety of food preparation and service by ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind, have sufficient knowledge of safe preparation and service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee’s duties related to food safety issues. 2. The CFSM shall: (i) Be the person-in-charge while on the premises of the food service establishment and shall designate someone else to be the person in charge when not on the premises; (ii) Supervise and instruct food service employees in the techniques of sanitary food handling and proper maintenance of the facility; (iii) Offer a training program for all food service employees to satisfy employee proficiency in their job responsibilities for food safety; (iv) Communicate with representatives of the Health Authority about the effectiveness of employee training programs; and (v) Assess training needs of the food service employees and request formal training as needed.
Violation #2:
2-2A – management knowledge, responsibilities, reporting
511-6-1.03(2)(o) – person-in-charge duties (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed no verifiable employee health reporting for any staff member present at time of inspection. 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. Blank forms were available onsite, however, manager signed form without reading.
Violation #3:
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 a tray of bread dough heavily covered in mold. Dough is made in-house and contains whole milk. Food must be maintained in good condition. COS by discarding.
Violation #4:
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 raw chicken stored above shell eggs and raw lamb stored above ready-to-eat (RTE) sauces. Raw meats must be stored based on final cook temperature; RTE foods must always be stored above raw meats. COS by moving raw meats to bottom shelf.
Violation #5:
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 several dishes such as potato peeler and mixing/storage bowls stored as clean but visibly dirty with food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Dishes were moved to warewash area for cleaning.
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 time/temperature control for safety (TCS) foods in prep top unit, reach-in cooler, & walk-in cooler not date marked. Items were prepared on previous days. TCS foods prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS by discarding. NOTE: this violation is a repeat violation from the initial inspection but could not be marked as a repeat due to that inspection not being a routine.
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 nearly all TCS foods in walk-in cooler stored past discard date. Also observed TCS foods in prep top/reach-in units stored past discard date. 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. NOTE: this violation is a repeat violation from the initial inspection but could not be marked as a repeat due to that inspection not being a routine.
Violation #8:
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 several chemicals stored in spray bottles that were not labeled. Kitchen staff struggled to determine what chemical was in each 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 discarding unidentifiable chemicals and labeling others. NOTE: this requirement was noted on initial inspection without point deduction but was not corrected.
Violation #9:
12B – personal cleanliness
511-6-1.03(5)(j) – hair restraints (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed employee preparing food while not wearing a hair restraint. A piece of hair was found in a pan of food in prep top unit. 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. COS by putting on hair net and discarding food (food item was also stored longer than 24 hours with no date mark).
Violation #10:
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 heavy dust build-up on storage shelf storing spices. Also observed debris 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. Both areas must be thoroughly cleaned.
Additional remarks:
*Back door may not be left open unless a mesh screen is added to prevent entry of unwanted pests.
*Chemicals in warewash area and dry storage items in dining area must be stored at least 6 inches off the floor
*Faucet at 3-compartment sink must be fixed
*Dish machine- 50 ppm (Cl)
*An unannounced reinspection will be conducted within 10 days. Failure to receive a satisfactory score will result in facility being asked to close until necessary training and corrections and take place.
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