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Aunties House, located at 4479 S Cobb Dr SE ste. A, Smyrna, GA 30080, received a score of 56 points out of a possible 100 points during their 08/18/2026 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)(c) – certification documentation (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: No Certified Food Safety Manager certification observed displayed in facility. PIC provided certification via phone. C/A: 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 #2:
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: 1. Observed in raw catfish stored behind pre-cooked crawfish and raw oysters stored above pre-cooked crawfish in main kitchen cooler drawers. 2. Observed raw chicken stored behind raw steak and raw hamburgers in main kitchen cooler drawers. 3. Observed raw eggs stored above cooked potatoes in main kitchen walk in cooler. C/A: Food shall be stored horizontally and vertically according to minimum internal cook temp. COS: Items were re-arranged to horizontally and vertically in order of cook temp.
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 excessive black buildup along interior roof of ice chest in bar area. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Ice in ice chest was melted. ice chest was cleaned and sanitized.
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 gumbo not reheating at a rate to reach 165F within 2 hours in main kitchen microwave. PIC stated gumbo was taken out of walk in cooler to reheat at 11:30am. C/A: Reheating for hot holding shall be done rapidly and the time the food is between the temperatures of 41°F (5°C) and 165°F (74°C) and 41°F (5°C) and 135°F (57°C) for commercially processed food, may not exceed 2 hours. COS: Gumbo was discarded.
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 several TCS items cold held above 41F in main kitchen prep top cooler and walk in cooler. C/A: Cold held TCS items shall be maintained at 41F or below except during preparation, cooking, cooling, or when time is used as a public health control. COS: Items were discarded.
Violation #6:
10D – food properly labeled; original container
511-6-1.04(4)(d) – food storage containers identified with common name of food (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed several unidentifiable food items unlabeled (wine, lemon juice, margarine, olive oil) on prep top cooler in main kitchen. C/A: Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. COS: Items were labeled with common name.
Violation #7:
15B – warewashing facilities: installed, maintained, used; test strips
511-6-1.05(2)(cc) – warewashing, automatic dispensing of detergents and sanitizers (pf)
Points: 1
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed dish machine in warewashing area with chlorine at 0ppm. Dish washer was still not dispensing chlorine at proper concentration after being primed. PIC placed out order sign on dish machine, facility will use 3-compartment sink until dish machine is repaired. C/A: A warewashing machine that is installed after September 12, 2007 shall be designed and equipped to: automatically dispense detergents and sanitizers Pf and incorporate a visual means to verify that detergents and sanitizers are delivered or a visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles.
Additional remarks:
Observed signed employee health policies and allergen training.
Observed vomit/fecal procedure and disinfectant.
EHS provided guidance regarding consumer advisory.
EHS calibrated thermometers to 32F.
Inspection led by Zyier W and shadowed by Megan F.
Reinspection will be conducted within 10 days.
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