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The Phoenix at Union Hill, located at 9651 Union Hill Rd in Canton, received a score of 48 points out of a possible 100 points during their 05/29/2025 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 several critical violations that have the potential to lead to foodborne illness. 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. Must retrain staff on proper food safety practices.
Violation #2:
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 sausages in grill cooler with substantial mold buildup on them. Also observed mold accumulation on peppers in walk in cooler with a prep date of 5/13. Food shall be safe, unadulterated, and honestly presented. COS by discarding.
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?: Yes
Repeat: Yes
Inspector Notes: Observed can opener and food contact surface of waffle maker stored as clean while visibly dirty. Food contact surfaces stored as clean must be stored clean to the sight and touch. COS by rewashing.
Violation #4:
5-1B – proper reheating procedures for hot holding
511-6-1.04(5)(h) – reheating for hot holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed pulled pork reheated on stove top to 154°F then placed in steam table. Must reheat to 165°F before placing in steam table, and ensure it is 165°F throughout all parts of the food. COS by putting back on stove top to reheat to 169°F.
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: Yes
Inspector Notes: Observed pasta salad cold held on an improper ice bath temping above 41°F. Time/temperature control for safety (TCS) food must be cold held at 41°F or below. A proper ice bath should roughly be 80% ice, 20% water and come up to the highest level of the food. COS by adding more ice and water.
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 slices of cheese cold held above 41°F in prep top. TCS food must be cold held at 41°F or below. Cheese was stacked above the fill line. Must ensure food isn’t sticking out of temperature control in prep top unit. COS by moving to different cooler.
Violation #7:
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 fries hot held in steam table below 135°F. TCS food must be hot held at 135°F or above. COS by reheating in fryer.
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 pulled pork hot held below 135°F in steam table. TCS food must be hot held at 135°F or above. After discussion with PIC, it was determined the pulled pork was reheated in the warmer cabinet to the right of the steam table. Must reheat TCS foods on stove top unless providing Health Authority evidence the warmer cabinet is sufficient to reheat TCS food to 165°F within 2 hours. COS by reheating on stove top to 169°F.
Violation #9:
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 mash potatoes on counter temping 101°F, and carrots on counter temping 81°F. TCS food must be hot held at 135°F or above. COS by discarding.
Violation #10:
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 cucumber salad not cooled properly due to improper cooling methods. cucumber salad prepped at 12:30 PM temping 49°F at 4:15 PM, then temping 47°F at 7:00 PM. Must cool TCS food from 70°F to 41°F within 4 hours. Cucumber salad was stored in a deep container covered with a lid. Highly suggest to cool in shallow, small portions left uncovered in walk in cooler. 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 pasta prepared on a previous day without a date marking label. Must date mark TCS food prepared and held for more than 24 hours. COS by adding label.
Violation #12:
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 cream sauce prepared on 5/20 and 5/21 in walk in cooler. Also observed pizza sauce prepped on 5/16 and peppers with a prep date of 5/13 in walk in cooler. Must use or discard TCS food within 7 days, with day of prep counting as day 1. COS by discarding.
Violation #13:
10D – food properly labeled; original container
511-6-1.07(4)(c) – segregation, distressed food segregated and properly located (pf)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed several cans with dents near the seal on rack near back door and in dry storage. Products that are held by permit holder for credit, redemption, or returned to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-service and single-use articles. COS by separating cans.
Violation #14:
15B – warewashing facilities: installed, maintained, used; test strips
511-6-1.05(2)(m) – pressure measuring devices (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed pressure for dish machine only reaching ~5 PSI. Must reach 15-25 PSI. Must fix.
Violation #15:
15C – nonfood-contact surfaces clean
511-6-1.05(7)(d) – nonfood-contact surfaces (c)
Points: 1
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed containers storing clean lids with debris accumulation. Nonfood contact surfaces must be cleaned at a rate that precludes soil accumulation. COS by putting lids in clean containers.
Violation #16:
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 gap under back door and no door sweep. Outer openings must be protected from pest entry. Must add door sweep or adjust door to be tight fitting.
Additional remarks:
Discussed:
-Quat sanitizer (epa reg. no 10324-117-5741) is not EPA approved for being effective against norovirus. Must obtain a sanitizer EPA approved for killing norovirus and acquire a written procedure. Will email PIC EPA’s List G for products effective.
-Must replace light bulb near fryers.
-Must obtain a new thermometer for testing dish machine temperature.
-Must have a water rinse step in between using a soapy water solution and a sanitizer solution for contact surfaces. Instead, Health Authority would suggest to use 2 buckets of quat sanitizer, 1 for getting rid of food debris and the other one for a final sanitation step.
**Discussed updates to food code. Must review. These will be enforced on the next inspection.**
*sanitizer – 300 ppm quat (3 comp sink), 400 ppm quat (bucket)
*dish machine – 165°F
*Employee Health Policy in place.
**Follow up inspection will be conducted within 10 days.**
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